Harvest Orzo Salad
If you want a new lunch to meal prep or a side dish to add to your Thanksgiving table, this Harvest Orzo Salad is perfect for you! Tossed in a maple balsamic dressing and filled with roasted fall vegetables, this salad is so delicious.
I love a good salad to prep for easy lunches during the week. I typically don’t make orzo a lot in the fall because it feels like a summer meal, but not anymore! This Harvest Orzo Salad is packed with all the fall vegetables and tossed in a maple balsamic dressing that adds all the flavor to this that you’ll love. It gets even better when it sits in the fridge and soaks up the dressing which is ideal for any meal prepped meal.
If you’re also looking to switch up the side dishes for your Thanksgiving meal, then this Harvest Orzo Salad is a light but delicious option that your guests will love. Plus, it takes about 30 minutes and made with a few simple ingredients.
What you need for Harvest Orzo Salad:
- Orzo
- Butternut Squash
- Red onion
- Shredded Brussels Sprouts
- Crumbled Goat Cheese
- Balsamic Vinegar
- Maple syrup
- Olive Oil
- Dijon mustard
- Sea salt
- Avocado Oil Spray
- Black Pepper
How to make this orzo salad:
- Start by cooking your orzo according to the package. Set aside.
- Chop up your butternut squash, red onion and brussels sprouts. Add to a baking sheet.
- Top with avocado oil spray, sea salt and pepper to bake.
- Bake at 400 degrees for 20-25 minutes. Flipping half way.
- Prepare maple balsamic dressing by combining ingredients. Shake up.
- In a large bowl, add cooked orzo, roasted veggies and goat cheese (be sure to add this once everything has cooled!). Toss with maple balsamic dressing.
- Enjoy!
How to store your leftover salad:
It’s best to store leftovers in a sealed container in the fridge! I love using these for easy fridge storage and great to take with you! I like to eat the leftovers as a cold salad.
If you want to pair this salad, try doing this:
- Serve it as a side dish at your Thanksgiving table!
- Have it with a sandwich or soup for an easy lunch.
- Top it with grilled chicken or salmon for a simple dinner.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Greek Chicken Orzo Bowls
- Harvest Tuna Salad
- Fall Kale Salad
- Sweet Potato Chickpea Salad with Maple Tahini
FAQs:
How long will this last for?
This orzo salad will last in the fridge for up to 4 days! It’s great the next day as it soaks up all the maple balsamic dressing too.
What do you use for roasting your vegetables?
I love using these silicone baking sheets when I’m roasting vegetables. You don’t get the hassle of veggies sticking to the baking sheet.
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Harvest Orzo Salad
This Harvest Orzo Salad is perfect to meal prep for an easy lunch or serve as a side dish. It's filled with the fall roasted vegetables that we love and tossed in a delicious maple balsamic dressing.
Ingredients
- 3 cups orzo, cooked
- 12 oz butternut squash cubes
- 1 small red onion, sliced lengthwise
- 2 cups shredded brussels sprouts
- 1 tsp garlic powder
- 1/2 tsp salt
- Avocado Oil Spray
- 1/4 cup crumbled goat cheese
- for the dressing:
- 2 tbsp balsamic vinegar
- 1/3 cup olive oil
- 2 tsp dijon mustard
- 2 tbsp maple syrup
- 1 tbsp water
Instructions
- Start by preparing the orzo according to the package. Set aside.
- On a sheetpan, add butternut squash, shredded brusssels sprouts and red onion. Top with avocado oil spray and sea salt.
- Place in the oven to bake at 400 degrees for 20-25 minutes. Flipping half way through.
- Prepare maple balsamic dressing by combining: balsamic, olive oil, dijon mustard, maple syrup, garlic powder, sea salt and water. Mix.
- In a large bowl, add orzo, roasted veggies and dressing. Mix to combine. Wait to add crumbled goat cheese until everything has cooled down.
- Enjoy!
Any other cheese that I can substitute for goat?
Feta or you can leave out!
How many servings does this make?
4-6 servings depending on how you’re serving it!
Could I sub sweet potato for the butternut squash?
Yes!!
This is amazing! Made for thanksgiving and it was a hit! Added raisins!
So glad you enjoyed, Jayne!
This looks amazing!! I’m going to make it this week. I plan to use the Jovial grain free orzo which comes in an 8 ounce box. To follow recipe, I would need 3 boxes of orzo. Is that right? Just want to confirm!
Hi Rachel,
An 8oz uncooked orzo should make around 1 1/4 cup cooked orzo maybe a little more. You should be good with 2 boxes and may just be a tad under but that will be okay!!
Did you buy shredded Brussels or make them?
I bought a bag of shredded from Trader Joes! You can also shred them yourself by doing thin slicing lengthwise on the brussels.