This orzo harvest salad takes one of our favorite grains and pairs it with fall flavors like squash, brussels sprouts, and pecans. Topped with a maple mustard dressing, this salad has sweetness, crunch, richness, and a bit of zip.
- 2 cups sweet potato, cubed into 1 inch pieces
- 2 cups butternut or acorn squash, cubed into 1 inch pieces
- 2 cups brussels sprouts, halved
- 1 yellow onion, diced (~1 cup)
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- Pinch of cayenne
- 12 oz orzo pasta, cooked according to package directions
- 2 tablespoons finely chopped parsley
- 1/2 cup toasted pecans, walnuts, or pumpkin seeds
Maple Mustard Dressing:
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons whole grain mustard
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cinnamon
- Preheat oven to 375˚F / 190˚C. Cube sweet potatoes and squash, dice onion and halve brussels sprouts. Add prepped vegetables to a bowl and mix together.
- In a smaller bowl, whisk together 3 tablespoons olive oil, Italian seasoning, salt, pepper, garlic powder, cinnamon, and cayenne. Pour this mixture over the vegetables and toss well to coat.
- Pour vegetables onto a rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until fork tender and slightly browned.
- While the vegetables are roasting, cook the orzo in salted water according to package directions.
- In a medium bowl, whisk together all of the dressing ingredients.
- Add chopped nuts to a small pan over medium heat and toast for 5-6 minutes, stirring frequently to prevent burning.
- When the orzo is done cooking, drain and add to a bowl, then add parsley and stir together.
- Add in vegetables, dressing and toasted nuts and toss to combine until well coated.
Orzo: orzo is a wheat-based pasta. If you are gluten free, look for a gluten free variety, or sub with wild rice or quinoa.
Enjoy warm or cold: If you're making it and serving right away, it will be warm (since you're using roasted vegetables and freshly cooked orzo), so if you would prefer it chilled, transfer to the fridge for an hour or so before serving.
Customize with your favorite fall vegetables. Try it with: broccoli, cauliflower, carrots, radishes, pumpkin, beets, parsnips, turnips, etc.
Mustard: we love the pop of flavor and texture from whole grain mustard, but if you're not a fan, use dijon mustard instead.
ACV: apple cider vinegar is our vinegar of choice for the salad dressing. If you don't have any, you can sub with white wine, red wine or balsamic vinegar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Oven
- Cuisine: American
- Serving Size:
- Calories: 385
- Sugar: 5.6 g
- Sodium: 262.8 mg
- Fat: 17.5 g
- Carbohydrates: 49.7 g
- Fiber: 5.1 g
- Protein: 10.2 g
Keywords: orzo salad, harvest salad