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!
Ingredients
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)
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.
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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.
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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).
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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.
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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.
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.