Hearty Fall Orzo Salad (Butternut Squash & Maple Dijon!)

Get ready to embrace the cozy flavors of autumn with this incredible Fall Orzo Salad! This hearty and beautiful salad showcases all the best parts of the season, featuring tender maple-roasted butternut squash, nutritious kale, tangy feta, sweet dried cherries, toasted almonds and pepitas, all tossed with whole wheat orzo and a delicious maple Dijon apple cider vinaigrette. I know we’re enjoying lovely spring weather right now on this Friday evening, May 9th, 2025, but this Fall Orzo Salad is a true gem worth bookmarking and planning for when the leaves start to turn later this year! It’s packed with loads of texture and flavor, and the best part is, it can be made ahead of time, making it the perfect addition to any holiday table or a fantastic prep-ahead lunch.

Why You’ll Love This Fall Orzo Salad

• Perfect Autumn Flavors: Combines sweet roasted butternut squash, tart cherries, warm spices (from squash roasting), and a tangy maple-Dijon dressing.
• Hearty and Satisfying: With orzo pasta, squash, nuts, and feta, this salad is substantial enough for a main course.
• Packed with Textures: A delightful mix of tender squash, chewy orzo, crisp kale, crunchy nuts, and creamy feta.
• Make-Ahead Champion: Ideal for meal prepping or preparing in advance for gatherings.
• Stunning Presentation: A colorful and beautiful salad that looks impressive on any table.

Ingredients for Fall Orzo Salad

Here’s what you’ll need to create this beautiful and hearty fall salad. The full list with measurements is in the recipe card below.

Salad

• Orzo (whole wheat or regular) (Pasta)
• Cubed butternut squash (Vegetable) (See Variations for substitutes if out of season)
• Cinnamon (pinch) (Spice)
• Nutmeg (pinch) (Spice)
• Pure maple syrup (for roasting squash) (Sweetener)
• Olive oil (Oil)
• Salt (Seasoning)
• Pepper (Spice)
• De-stemmed and shredded lacinato kale (or greens of your choice)* (Greens)
• Scallions, thinly sliced (Vegetable)
• Shallot, very thinly sliced (Aromatic)
• Crumbled feta cheese* (Dairy) (Or substitute – see Variations)
• Sliced almonds (Nuts)
• Pepitas (pumpkin seeds) (Seeds)
• Dried cherries (Fruit) (See Variations for substitutes if out of season)
• Flat-leaf parsley, finely chopped (Herb)

Apple Cider Maple Dijon Vinaigrette

• Apple cider vinegar (Acid)
• Maple syrup (Sweetener)
• Dijon mustard (Condiment)
• Clove garlic, finely chopped or grated (Aromatic)
• Salt (Seasoning)
• Freshly cracked black pepper (Spice)
• Extra virgin olive oil (Oil)

(Notes refer to original recipe details/suggestions on kale and feta) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

While this salad screams fall, here are some variations for this Fall Orzo Salad, including seasonal swaps:

• Squash Substitute: If butternut squash isn’t available, use roasted sweet potato or even roasted carrots.
• Dried Fruit Swap: If dried cherries are hard to find, use dried cranberries, chopped dates, or golden raisins.
• Maple Syrup Substitute: Use honey instead of maple syrup in the squash roasting and/or the vinaigrette.
• Different Greens: Use baby spinach or arugula instead of kale (no need to massage these).
• Add Protein: Toss in some shredded rotisserie chicken, chickpeas, or white beans for a heartier meal.
• Different Nuts/Seeds: Use toasted pecans or walnuts instead of almonds and pepitas.
• Cheese Options: Substitute crumbled goat cheese or shaved Parmesan for the feta.

How to Make Fall Orzo Salad

Making this impressive Fall Orzo Salad involves a few key component preparations:

Roast the Butternut Squash

1. First, I preheat my oven to 400°F (200°C). I line a large rimmed baking sheet with parchment paper.
2. I add the cubed butternut squash to the baking sheet. I drizzle it with 2 teaspoons of olive oil and 2 teaspoons of pure maple syrup, then sprinkle with a pinch of cinnamon, a pinch of nutmeg, ½ teaspoon of salt, and ¼ teaspoon of pepper.
3. I toss everything together right on the baking sheet until the squash is evenly coated.
4. I roast for 20-25 minutes, tossing the squash once during cooking, until it’s tender when pierced with a fork and nicely golden brown around the edges. I set it aside to cool slightly.

Cook the Orzo

1. Meanwhile, while the squash roasts, I bring a large pot of salted water to a boil for the orzo pasta.
2. I cook the orzo according to the package directions, or until it’s al dente (tender but still with a slight bite).
3. I drain the cooked orzo well, drizzle it with a little olive oil (about a teaspoon) to prevent sticking, give it a stir, and set it aside to let it cool completely.

Make the Vinaigrette

1. While the orzo is cooking or cooling, I whip up the delicious apple cider maple Dijon vinaigrette. In a medium jar with a tight-fitting lid (or a medium bowl), I combine the apple cider vinegar, 2 teaspoons of maple syrup, Dijon mustard, finely chopped or grated garlic, ¾ teaspoon salt, and some freshly cracked black pepper.
2. I add the ½ cup of extra virgin olive oil.
3. I shake the jar vigorously (or whisk well in the bowl) until the dressing is well combined and emulsified.
4. I taste the dressing and season with additional salt and pepper if desired. (Alternatively, the original recipe notes you can make this in a food processor and blend until smooth, or just whisk it up in a bowl if short on time!)

Toast the Almonds and Pepitas

1. In a small, dry skillet, I add the sliced almonds and pepitas.
2. I toast them over medium-low heat, stirring frequently, until they are golden brown and fragrant. I watch them very closely, as nuts and seeds can burn quickly! I’ll notice the pepitas will start to “pop” a bit when they’re getting done.
3. I immediately remove them from the hot pan to a plate to cool.

Assemble the Salad

1. Once the orzo has cooled completely, I add it to a very large mixing bowl.
2. To the bowl, I add the shredded lacinato kale (or greens of choice – if using sturdy kale, I might massage it briefly with a tiny bit of the dressing first), thinly sliced scallions, very thinly sliced shallot, crumbled feta cheese, the toasted almonds and pepitas, dried cherries, and finely chopped flat-leaf parsley.
3. I give these ingredients a gentle stir to combine.
4. I add the slightly cooled roasted butternut squash.
5. I pour my desired amount of the prepared vinaigrette over the salad (I usually start with about half to two-thirds and add more if needed).
6. I add a few good pinches of salt and freshly cracked black pepper.
7. Gently, I stir everything together to combine, ensuring all the delicious components are coated in the dressing.
8. I taste the Fall Orzo Salad and season with additional salt and pepper if needed. Serve with extra vinaigrette on the side if desired!

Tips and Tricks for the BEST Orzo Salad

Here are my secrets for making this Fall Orzo Salad truly spectacular:

• Roast Squash Until Tender & Golden: Proper roasting caramelizes the squash and brings out its sweetness.
• Cool Orzo Completely: Adding warm orzo can wilt the kale and affect the texture. Let it cool fully. Tossing with a little oil prevents sticking.
• Massage Kale (If Using Lacinato/Curly): If using a tougher kale variety, massaging it with a bit of dressing or olive oil for a minute or two tenderizes it beautifully.
• Toast Nuts/Seeds: Adds so much flavor and crunch! Watch them carefully.
• Dress to Your Liking: Start with less dressing and add more as needed. You want it nicely coated, not swimming.
• Let Flavors Meld: While delicious right away, this salad often tastes even better after chilling for at least 30 minutes to an hour, allowing the flavors to marry.

How to Serve

This Fall Orzo Salad is hearty enough to be a main course, but also makes a fantastic side dish! Serve it:

• As a Main Course Salad: A wonderful vegetarian meal (ensure feta is rennet-free if needed).
• As a Side Dish: Perfect alongside roasted chicken, pork tenderloin, or turkey for a holiday meal (when in season!).
• For Potlucks & Gatherings: A beautiful and flavorful salad that travels well and always impresses.
• Meal Prep Lunches: Portion into containers for delicious and satisfying lunches throughout the week.

Serve at room temperature or chilled.

Make Ahead and Storage

This salad is excellent for making ahead!

• Make Ahead: You can roast the squash, cook the orzo, make the vinaigrette, and toast the nuts/seeds up to 2-3 days in advance. Store components separately in airtight containers in the refrigerator (nuts/seeds at room temp).
• Assembly: Assemble the salad a few hours before serving, or even the day before. If making far ahead, add kale and parsley closer to serving time for maximum freshness, or dress the sturdy components first.
• Storage: Store leftover Fall Orzo Salad in an airtight container in the refrigerator for up to 3-4 days.

FAQs about Fall Orzo Salad

• What kind of orzo is best?
  • Whole wheat orzo (as suggested) adds extra fiber and a nuttier taste. Regular orzo works perfectly too.
• Can I make this vegan?
  • Yes! Omit the feta cheese or use a vegan feta alternative. Ensure your maple syrup is used (honey is sometimes used in similar recipes but this one calls for maple).
• What are pepitas?
  • Pepitas are shelled pumpkin seeds! They add a lovely crunch and nutty flavor.

Enjoy this hearty, beautiful, and incredibly flavorful Fall Orzo Salad – save it for when those autumn ingredients are at their peak, or adapt it for year-round enjoyment!

Fall Orzo Salad with Maple Roasted Butternut Squash

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 6 1x
• Category: Lunch, Salad, Side, Main Course
• Cuisine: American

Print Recipe

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Description

This hearty, beautiful Fall Orzo Salad showcases all the best parts of autumn! It features whole wheat orzo, maple roasted butternut squash, hearty kale, feta, dried cherries, toasted almonds and pepitas, parsley, shallots, scallions, and a maple dijon apple cider vinaigrette. It’s filled with loads of texture and flavor, and it can be made ahead of time, making it the perfect addition to any holiday table or prep-ahead lunch!

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Ingredients

Scale 1x2x3x

For the Maple Roasted Butternut Squash:

• 3 cups cubed butternut squash (from about 1 small-medium squash, peeled and seeded)
• 2 teaspoons olive oil
• 2 teaspoons pure maple syrup
• Pinch of ground cinnamon
• Pinch of ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the Orzo:

• 1 1/2 cups orzo (whole wheat or regular)
• 1 tablespoon olive oil (for tossing cooked orzo, optional)

For the Apple Cider Maple Dijon Vinaigrette:

• 1/2 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely chopped or grated
• 3/4 teaspoon salt
• Freshly cracked black pepper, to taste

For Salad Assembly & Add-ins:

• 3–4 cups de-stemmed and shredded Lacinato kale (or greens of your choice*)
• 2 scallions (green onions), thinly sliced
• 1 shallot, very thinly sliced
• 4 ounces (about 1 cup) crumbled feta cheese*
• 2 tablespoons sliced almonds
• 2 tablespoons raw pepitas (pumpkin seeds)
• 1/3 cup dried cherries
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Salt and pepper, to taste (for final seasoning)

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Instructions

• Roast Butternut Squash:

  • Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  • Add the cubed butternut squash to the baking sheet. Drizzle with 2 teaspoons olive oil and 2 teaspoons maple syrup. Sprinkle with cinnamon, nutmeg, 1/4 tsp salt, and 1/8 tsp pepper. Toss to coat evenly.
  • Spread in a single layer. Roast for 20-25 minutes, tossing once during cooking, until tender and lightly golden. Set aside to cool slightly.

• Cook Orzo:

  • While squash roasts, bring a large pot of salted water to a boil. Add the orzo and cook according to package directions, or until al dente.
  • Drain the orzo well. Drizzle with a little olive oil (optional, to prevent sticking), stir, and set aside to cool completely.

• Make Vinaigrette: While the orzo is cooking, make the vinaigrette. In a medium jar with a tight-fitting lid, combine the apple cider vinegar, 2 teaspoons maple syrup, Dijon mustard, finely chopped/grated garlic, 3/4 teaspoon salt, pepper, and 1/2 cup extra virgin olive oil. Seal the jar and shake vigorously until the dressing is combined and emulsified. Season to taste with additional salt and pepper, if desired. (Alternatively, combine ingredients in a food processor and blend until smooth, or whisk in a bowl).

• Toast Nuts and Seeds: In a small, dry skillet over medium-low heat, add the sliced almonds and pepitas. Toast, stirring frequently, until golden brown and fragrant (pepitas may start to “pop”). This takes about 3-5 minutes. Watch very closely as they can burn quickly. Remove from heat and let cool.

• Assemble Salad:

  • Once the orzo has cooled, add it to a very large mixing bowl.
  • Add the de-stemmed and shredded kale, thinly sliced scallions, thinly sliced shallot, crumbled feta cheese, toasted almonds and pepitas, dried cherries, and finely chopped flat-leaf parsley. Stir gently to combine.
  • Add the cooled roasted butternut squash to the bowl.
  • Pour the desired amount of vinaigrette over the salad (you may not need all of it). Add a few good pinches of salt and freshly cracked black pepper.
  • Stir gently again to combine all ingredients and coat them with the dressing.
  • Taste and season with additional salt and pepper if needed. Serve with extra vinaigrette on the side, if desired.

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Notes

• Kale: Lacinato (dinosaur) kale is great in salads. Massaging the kale with a little dressing or olive oil for a minute or two before adding other ingredients can help tenderize it.
• Feta: Use good quality feta, preferably from a block, crumbled by hand. Goat cheese would also be delicious.
• Nuts/Seeds: Toasting brings out the flavor. Other nuts like pecans or walnuts can be substituted.
• Make-Ahead: Components can be made ahead. Roast squash and cook orzo up to 2 days ahead (store in fridge). Make dressing up to a week ahead (store in fridge, whisk well before use). Toast nuts/seeds ahead and store at room temp. Assemble salad closer to serving.
• Storage: Leftover salad can be stored in an airtight container in the refrigerator for 2-3 days. The kale will continue to soften.