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:
- 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 30 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.
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
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.
Save and Pin for later!
Make sure to save and pin this recipe for later! Are you following me on Pinterest yet? You can also follow me on Instagram & Facebook, and make sure to leave a star rating and tag me if you make this recipe! xx
- 3 cups orzo, cooked
- 12 oz butternut squash cubes
- 1 small red onion, sliced lengthwise
- 2 cups shredded brussels sprouts
- 1 tsp garlic powder
- 1/4 cup crumbled goat cheese
- 2 tbsp balsamic vinegar
- 1/3 cup olive oil
- 2 tsp dijon mustard
- 2 tbsp maple syrup
- 1 tbsp water
- 1/4 tsp sea salt
- Avocado Oil Spray
- 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 30 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.
until next time...