Fall Harvest Orzo Salad: 10 Must-Try Flavor Boosts

When the leaves start to turn those Instagram-worthy shades of gold and cranberry, there’s one thing I’m guaranteed to crave: Fall Harvest Orzo Salad. If you’re anything like me—a busy woman juggling family, work, and the mystery of why the laundry basket never empties—then this recipe might just become your new seasonal BFF.

It’s comforting without being heavy, colorful without needing a filter, and packed with fall flavors that taste like you’ve been cooking all day… even though you absolutely haven’t. And yes, it uses simple, easy-to-find ingredients, because no one has time to chase down obscure items after work.

As someone who lives for recipes that feel special but stay simple, this one hits that sweet spot. It’s fast, it’s delicious, and it’s the kind of dish that makes your kitchen smell like you’ve invited autumn itself over for dinner.

Why You’ll Love This Fall Harvest Orzo Salad

Let me guess: you want something easy, healthy-ish, and really darn tasty. This salad checks every box.

Here’s what makes it so wonderful:

• It’s hearty enough to enjoy as a main dish but still works beautifully as a side.
• It features classic fall favorites—like butternut squash and Brussels sprouts—without leaning into “all pumpkin everything.”
• The maple balsamic dressing tastes like you poured fall into a bottle… but in a good way.
• Picky eaters? This one often wins them over thanks to the sweet roasted squash and creamy goat cheese.
• And best of all: it reheats well and stores even better.

As someone who tests chicken recipes every day (hi, I’m Aneta!), I love having a go-to side like this that pairs with everything from simple grilled chicken to a full Sunday roast.

Ingredients You’ll Need

Before we dive into the cooking, here’s everything required to create the Best Fall Harvest Orzo Salad.

For the Salad

• Avocado oil spray
• 12 oz diced butternut squash
• 3 cups cooked orzo
• 1/4 cup goat cheese, crumbled (softened at room temp)
• 2 cups shaved Brussels sprouts
• 1 small red onion, thinly sliced
• 1/2 tsp salt

Maple Balsamic Vinaigrette

• 1/3 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp pure maple syrup
• 1 tbsp water
• 2 tsp dijon mustard
• Extra sea salt, to taste
• 1 tsp garlic powder

How to Make the Best Fall Harvest Orzo Salad

Step 1: Cook the Orzo

You’ll need 3 cups of cooked orzo, so make it according to your package directions.

Once it’s done, drain it, fluff it a bit, and let it cool.

(If you already have cooked orzo waiting in the fridge because you’re basically a meal-prep queen? Skip this step and give yourself a gold star.)

Step 2: Roast Your Vegetables

This is where fall flavors really come alive.

You’ll need:

• 12 oz butternut squash
• 1 small red onion
• 2 cups shaved Brussels sprouts
• Avocado oil spray
• 1/2 tsp salt

Preheat your oven to 400°F (200°C).

Spread the squash, red onion, and Brussels sprouts on a sheet pan so everything has a little breathing room.

Spray lightly with avocado oil and sprinkle with salt.

Roast for 20–25 minutes, flipping halfway through.
You’re looking for caramelized edges and soft centers—the kind of texture that turns vegetable skeptics into believers.

Step 3: Make the Maple Balsamic Dressing

While your veggies roast, it’s time for the magic.

In a small bowl or jar, combine:

• 2 tbsp balsamic vinegar
• 1/3 cup olive oil
• 2 tsp dijon
• 2 tbsp pure maple syrup
• 1 tsp garlic powder
• 1 tbsp water
• Sea salt, to taste

Whisk or shake until smooth.
It should be tangy, sweet, and just thick enough to coat the orzo.

Taste it! Adjust the salt if needed—your taste buds know what they like.

Step 4: Assemble Your Salad

Grab a big bowl (the pretty one you save for guests… even if you’re the only guest today).

Combine:

• The cooked orzo
• The roasted veggies
• The maple balsamic dressing

Toss gently to coat every piece.
Let the salad cool to warm room temperature before the final touch.

Step 5: Add the Goat Cheese

Once things have cooled a bit, sprinkle the crumbled goat cheese over the top.

You can gently mix it in for a creamier texture or leave it scattered for those little pop-of-flavor surprises.

Serve and enjoy—warm or at room temp. Either way, it’s fall in a bowl.

Helpful Tips for a Perfect Fall Harvest Orzo Salad

• Don’t overcook the orzo. Mushy pasta will make the salad feel heavy. Al dente is the way.
• If your veggies look a little too caramelized, don’t panic—those crispy bits actually add amazing flavor.
• Want extra fiber? Add a handful of chopped kale or baby spinach.
• Meal prepping? Store the dressing separately until you’re ready to eat to keep the orzo fluffy.
• No goat cheese? Feta is a delicious backup—slightly brinier, but still dreamy.

A Little Story From My Kitchen

The first time I made this salad, it wasn’t even planned. I had leftover roasted veggies from a chicken dinner (of course!) and some orzo from the night before. Instead of letting either go to waste, I tossed them together with a quick dressing… and boom—my family was suddenly hovering over the bowl like it was a pot of gold.

My kids voted it into our “Top 5 Fall Dinners” list, which is honestly the highest honor a recipe can receive in my house. It’s been a weeknight favorite ever since.

FAQs About the Best Fall Harvest Orzo Salad

Bringing It All Together

Fall cooking should feel cozy, simple, and full of flavor—and this Fall Harvest Orzo Salad delivers every time. Whether you’re making it for a holiday table, a weekday lunch, or the friend who always claims they “don’t like salad,” this dish is ready to impress.

I hope it becomes part of your fall cooking rotation, just like it has in mine. Now go grab that orzo, roast those veggies, and bring some autumn magic straight into your kitchen.

If you make it, come back and tell me—I’d love to hear how it turned out.

Happy cooking!

More Cozy Fall Recipes You’ll Love

If this Fall Harvest Orzo Salad made your heart do a little happy dance, I’ve got a few more dishes you’ll adore. They’re comforting, seasonal, and pair beautifully with everything from weeknight dinners to holiday spreads.

• If you’re craving another bowl of fall comfort with those same warm, roasted flavors, try my Brussels Sprouts and Butternut Squash Pasta — it’s like autumn wrapped itself around a fork.
• Want something cozy to serve alongside your salad? This Creamy Pumpkin Chicken Soup
  is warm, hearty, and the perfect “curl up on the couch” kind of meal.
• Planning a holiday table or just want a comforting side? My Sweet Potato and Cranberry Gratin
  brings sweet, savory, and creamy together in the most delicious way.
• And if orzo has officially become your new obsession, you’ll fall in love with Creamy Orzo with Roasted Butternut Squash — it’s rich, cozy, and pure comfort in every bite.

Feel free to share your favorites — I love hearing what you try next!