Oh, fall! It’s that magical time of year when the air gets crisp, the leaves turn stunning shades of orange and gold, and the produce aisles are bursting with seasonal treasures. I can’t help but get excited about whipping up vibrant salads that celebrate this bounty! One of my absolute favorites is the Fall Harvest Orzo Salad. It’s not just a salad; it’s a delightful hug in a bowl, packed with roasted butternut squash, crunchy walnuts, and the tangy pop of cranberries. Trust me, every bite is a refreshing reminder of autumn’s best flavors. Plus, it’s so easy to make! You’ll have a stunning dish ready for any gathering, or even just a cozy night in. Let’s dive into the goodness together!

Ingredients for Fall Harvest Orzo Salad

1 cup orzo pasta: This tiny pasta is the star of the dish. Its delightful shape holds onto all the flavors!
1 cup diced butternut squash: Sweet and nutty, this seasonal veggie adds a lovely texture and color.
1 cup chopped kale: Fresh and vibrant, kale brings a nutritious crunch that pairs beautifully with the other ingredients.
1/2 cup dried cranberries: These little gems provide a burst of sweetness, balancing the savory elements.
1/2 cup feta cheese, crumbled: Creamy and tangy, feta adds a wonderful richness that ties everything together.
1/4 cup walnuts, chopped: For a satisfying crunch and earthy flavor, walnuts are a must!
2 tablespoons olive oil: A drizzle of good-quality olive oil enhances the salad’s flavors and adds healthy fats.
1 tablespoon balsamic vinegar: This adds a touch of acidity that brightens up the whole dish.
Salt and pepper to taste: Don’t forget to season! It’s the little things that make a big difference.

How to Prepare Fall Harvest Orzo Salad

Cooking the Orzo

Start by bringing a large pot of salted water to a boil. You’ll need about 4 cups of water for 1 cup of orzo. Once the water is bubbling, add the orzo and cook according to the package instructions, usually around 8-10 minutes, until it’s al dente. Give it a stir occasionally to prevent sticking. When it’s ready, drain the orzo in a colander and let it cool while you prep the rest of your ingredients.

Roasting the Butternut Squash

Preheat your oven to 400°F (200°C). While that’s heating up, peel and dice your butternut squash into bite-sized pieces. Toss the cubes in a bowl with olive oil, salt, and pepper until they’re evenly coated. Spread them out on a baking sheet and roast for about 25 minutes, or until they’re tender and golden brown. The smell will be absolutely divine!

Mixing the Salad Ingredients

In a large mixing bowl, combine your cooled orzo, roasted butternut squash, chopped kale, dried cranberries, crumbled feta, and chopped walnuts. Drizzle the balsamic vinegar over the top and give everything a gentle toss until well mixed. You want all those flavors to mingle beautifully! Serve it chilled or at room temperature, and enjoy the delightful mix of textures and tastes.

Nutritional Information

If you’re curious about what’s packed into this delicious Fall Harvest Orzo Salad, here’s a quick rundown of the typical nutritional values per serving. Keep in mind that these are estimates, but they give you a good sense of the goodness you’re enjoying!

Calories: 350
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 200mg
Carbohydrates: 45g
Fiber: 5g
Sugar: 10g
Protein: 10g

This salad is not just a treat for the taste buds but also a wholesome option that’s packed with nutrients and flavor. Enjoy every bite knowing you’re fueling your body with goodness!

Why You’ll Love This Recipe

Quick and Easy: This salad comes together in just about 45 minutes, making it perfect for busy weeknights or last-minute gatherings.
Seasonal Flavors: With the sweetness of roasted butternut squash and the tartness of cranberries, it’s a celebration of fall’s best ingredients!
Nutritious and Wholesome: Packed with fiber from the kale and orzo, plus healthy fats from walnuts, it’s a salad that nourishes.
Versatile: Enjoy it as a side dish or a light main course, and it’s great for meal prep too!
Colorful and Inviting: The vibrant colors make it a feast for the eyes, perfect for impressing friends and family.

Tips for Success

To make your Fall Harvest Orzo Salad truly shine, start with the freshest ingredients you can find. When picking your butternut squash, look for ones that feel heavy for their size and have a smooth skin. For the kale, choose vibrant leaves without any wilting. Don’t skimp on the seasoning! A little salt and pepper can elevate the flavors dramatically. Also, make sure to let the roasted squash cool a bit before mixing it into your salad; this helps maintain the crunch of the kale. Finally, don’t hesitate to personalize it—adding your favorite nuts or herbs can take it to the next level!

Variations of Fall Harvest Orzo Salad

If you’re feeling adventurous, there are so many ways to switch up your Fall Harvest Orzo Salad! Try adding roasted Brussels sprouts or sweet potatoes for an extra layer of flavor. Fresh herbs like thyme or sage can really enhance that autumn vibe. Want a little heat? Toss in some red pepper flakes or diced jalapeños. For a different twist, swap the feta for goat cheese or try adding a handful of fresh spinach instead of kale. The possibilities are endless, so get creative!

Storage & Reheating Instructions

To keep your Fall Harvest Orzo Salad fresh, store any leftovers in an airtight container in the refrigerator. It’ll stay good for up to three days, but trust me, it’s best enjoyed within the first couple of days for that crunchy kale and vibrant flavors. If you want to enjoy it warm, simply reheat it gently in the microwave, just for a minute or two. Be careful not to overheat, as you want to keep the textures intact. Enjoy every bite!

What to Serve with Fall Harvest Orzo Salad

This Fall Harvest Orzo Salad is wonderfully versatile and pairs beautifully with a variety of dishes! For a heartier meal, serve it alongside roasted chicken or turkey—perfect for fall gatherings! You could also enjoy it with a warm, crusty bread or a cozy soup, like butternut squash or tomato basil. Don’t forget a glass of crisp white wine or sparkling cider to complement all those delicious flavors. Trust me, this combination will elevate your dining experience!

For more delicious recipes, check out our all recipes page!

For tips on preparing butternut squash, you can visit Healthline.

Learn more about the health benefits of kale at Medical News Today.

Fall Harvest Orzo Salad: 5 Ways to Savor Autumn’s Bounty

Author: Lisa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting and mixing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delightful salad featuring seasonal ingredients for a refreshing taste.

Ingredients

Scale

1 cup orzo pasta
1 cup diced butternut squash
1 cup chopped kale
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
1/4 cup walnuts, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions

Cook the orzo according to package instructions. Drain and let cool.
Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
In a large bowl, combine cooked orzo, roasted butternut squash, chopped kale, dried cranberries, feta cheese, and walnuts.
Drizzle with balsamic vinegar and mix well.
Serve chilled or at room temperature.

Notes

Feel free to add your favorite nuts or seeds.
Store leftovers in the refrigerator for up to three days.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 200mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 10g
Cholesterol: 15mg

Keywords: Fall Harvest Orzo Salad, seasonal salad, healthy salad

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