Fall’s Bounty: Zesty Autumn Orzo and Butternut Squash Salad Recipe

Crisp autumn winds whisper promises of cozy comfort with this delightful autumn orzo and butternut squash salad that marries seasonal warmth and vibrant flavors.

Golden cubes of roasted butternut squash nestle perfectly among tender orzo pasta, creating a symphony of textures and colors.

Earthy herbs and toasted nuts add depth and crunch to every delectable bite.

The combination of sweet, nutty, and savory notes dances across your palate with elegant simplicity.

Hearty yet light, this salad captures the essence of fall’s bountiful harvest in a single dish.

Each forkful tells a story of rustic charm and culinary creativity.

Let’s find out this seasonal masterpiece and let your taste buds celebrate autumn delicious embrace.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 250 kcal

Servings: 7

Ingredients for Autumn Orzo and Butternut Squash Salad

• Extra Virgin Olive Oil: Provides smooth, rich foundation that helps blend flavors and carries herbs' essence throughout the salad.
• Apple Cider Vinegar: Adds bright, tangy kick that balances the rich ingredients and creates depth in the dressing.
• Maple Syrup: Introduces gentle sweetness that softens vinegar's sharpness and complements autumn's warm flavors.
• Dijon Mustard: Brings zesty, slightly spicy undertone that helps emulsify dressing and adds complex flavor profile.

• Garlic: Delivers robust, pungent notes that elevate the entire dish's aromatic complexity and adds savory dimension.
• Salt: Crucial for amplifying and harmonizing all other ingredients' natural flavors.
• Black Pepper: Contributes warm, subtle heat that adds gentle spiciness and rounds out dressing's overall taste.

Tools to Make Autumn Orzo Salad Effortless

• Large Rimmed Baking Sheet: Essential for roasting butternut squash evenly and catching any drips.
• Parchment Paper: Prevents squash from sticking and makes cleanup a breeze.
• Large Pot: Perfect for cooking orzo to al dente perfection.
• Colander: Needed to drain orzo after cooking.
• Medium Jar with Lid: Great for mixing and shaking vinaigrette until smooth.
• Small Dry Skillet: Ideal for toasting nuts and seeds without burning.
• Large Mixing Bowl: Spacious enough to combine all salad ingredients and toss gently.
• Cutting Board: For chopping kale, scallions, and parsley.
• Sharp Knife: Helps chop ingredients precisely and quickly.
• Measuring Spoons: Ensures accurate seasoning and ingredient portions.

Cooking Instructions for Butternut Squash Orzo Salad

• Autumn Preparation Roasting the Squash

Warm up the kitchen by setting the oven to a cozy temperature. Spread out a baking sheet and sprinkle butternut squash with warm spices like cinnamon and nutmeg, coating it in sweet maple syrup and olive oil.

• Pasta Perfection

Boil a pot of water and cook the orzo until it reaches that perfect tender texture. Once done, let it cool down while drizzling a bit of olive oil to keep it from sticking.

• Nutty Crunch

Gently toast almonds and pepitas in a dry skillet, watching carefully until they turn a beautiful golden brown and release their rich, toasty aroma.

• Vinaigrette Magic

Create a zesty dressing by mixing apple cider vinegar, maple syrup, and a touch of dijon mustard in a jar. Shake it up until everything blends into a smooth, tangy mixture.

• Salad Symphony

Combine the cooled orzo with crisp kale, fresh scallions, creamy feta, and tart dried cherries. Gently fold in the roasted squash and sprinkle with toasted nuts. Drizzle the vinaigrette and give everything a gentle toss to marry all the flavors together.

Seasonal Twists and Pro Tips for Autumn Orzo Salad

• Enhance butternut squash's natural sweetness by cutting into uniform cubes for even caramelization and golden edges.
• Replace butternut squash with delicata or acorn squash for different flavor profiles and textures while maintaining autumn feel.
• Prepare components separately up to two days ahead – roasted squash, cooked orzo, and vinaigrette can be stored individually in refrigerator for quick assembly.
• Add grilled chicken, crispy chickpeas, or crumbled bacon for extra protein and depth, transforming this salad into a hearty main dish.
• Substitute feta cheese with nutritional yeast or roasted cashew crumbles to maintain creamy texture while keeping the recipe vegan-friendly.

Serving Autumn Squash Orzo Salad at Any Occasion

• Cozy Autumn Lunch Companion: Pack this vibrant salad in a mason jar for a delightful work or school lunch that brings seasonal warmth to your midday meal.
• Festive Thanksgiving Side Dish: Serve alongside roasted turkey or herb-crusted chicken, creating a colorful and nutritious addition to your holiday gathering that guests will adore.
• Elegant Dinner Party Starter: Present the salad in individual elegant bowls, garnished with extra toasted nuts and fresh parsley, making a sophisticated first course that impresses your dinner guests.
• Meal Prep Magic: Prepare the components separately and store in airtight containers, allowing you to assemble a quick and fresh salad throughout the week for effortless, healthy eating.

Plan-Ahead and Storing Tips for Autumn Salad

• Fridge-Ready Strategy: Store this autumn orzo salad in an airtight container within the refrigerator for 3-4 days. Keep dressing separate to maintain ingredient crispness and prevent soggy textures.
• Batch Preparation Hack: Double the recipe on weekends to enjoy quick lunches throughout busy weekdays. Portion into individual containers for grab-and-go meal planning.
• Smart Ingredient Separation: Store toasted nuts and squash separately from salad base to keep ingredients fresh and prevent moisture buildup. Mix components just before serving for optimal taste and texture.
• Temperature Transition Tip: Allow chilled salad to rest at room temperature for 15-20 minutes before serving. This technique helps restore subtle flavor nuances and ensures ingredients blend harmoniously.

Hearty Autumn Orzo and Butternut Squash Salad Recipe

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4.6 from 32 reviews

• Total Time: 45 minutes
• Yield: 7 1x

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Description

Creamy autumn orzo with butternut squash reveals Mediterranean-inspired comfort on a plate. Roasted vegetables, tangy feta, and herb-infused dressing invite you to savor seasonal warmth in each delightful bite.

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Ingredients

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• 1 butternut squash
• 1 cup kale, chopped
• 1 cup orzo
• ½ cup (120 mL) extra virgin olive oil
• 3 tbsps (45 mL) apple cider vinegar
• 2 tsp (10 mL) maple syrup
• 1 tsp (5 mL) dijon mustard
• 1 clove garlic, finely chopped or grated
• ¾ tsp (4 g) salt
• Freshly cracked black pepper

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Instructions

1. Preparation: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper, creating an ideal roasting environment for butternut squash.
2. Seasoning Squash: Coat butternut squash cubes with cinnamon, nutmeg, olive oil, maple syrup, salt, and pepper, ensuring each piece is thoroughly seasoned for maximum flavor infusion.
3. Roasting: Spread squash in a single layer on prepared baking sheet, roasting for 20-25 minutes and rotating midway to achieve caramelized, tender pieces with rich autumn-inspired flavors.
4. Pasta Cooking: Boil salted water and cook orzo until al dente, then drain and transfer to a mixing bowl, preventing sticking with a light olive oil drizzle and allowing to cool completely.
5. Vinaigrette Creation: Whisk apple cider vinegar, maple syrup, dijon mustard, garlic, salt, and pepper in a glass jar until smoothly emulsified, creating a vibrant dressing.
6. Nut Toasting: Carefully toast almonds and pepitas in a dry skillet over medium-low heat, stirring continuously until golden and aromatic, enhancing their nutty essence.
7. Ingredient Assembly: Combine cooled orzo with kale, scallions, shallot, feta cheese, toasted nuts, dried cherries, and parsley in a large serving bowl, creating a harmonious autumn-inspired salad.
8. Final Touches: Gently fold roasted butternut squash into the mixture, drizzle vinaigrette to taste, and season with additional salt and pepper, ensuring a perfectly balanced flavor profile.
9. Serving: Toss ingredients delicately to distribute flavors and textures, then serve at room temperature, showcasing the salad’s vibrant and seasonal characteristics.

Notes

• Optimize Roasting Technique: Spread squash pieces in a single layer without overcrowding to achieve perfect caramelization and prevent steaming.
• Pasta Cooling Hack: Drizzle olive oil on hot orzo immediately after draining to prevent clumping and ensure smooth, separated pasta.
• Nut Toasting Wisdom: Watch nuts closely while toasting, stirring continuously to prevent burning and develop rich, nutty flavors.
• Flavor Balancing Tip: Taste and adjust vinaigrette and seasoning gradually, allowing the complex ingredients to harmonize without overwhelming each other.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 7
• Calories: 250
• Sugar: 2 g
• Sodium: 220 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg