Fall Orzo Salad with Hot Honey Vinaigrette

This Fall Orzo Salad with Hot Honey Vinaigrette is the perfect cozy fall salad. It’s packed with tender roasted butternut squash, orzo, fresh veggies, goat cheese, sweet cranberries, and crunchy pumpkin seeds. Then it’s tossed with a tangy hot honey mustard apple cider vinaigrette dressing for the perfect finish!

this recipe

Quite Simply the Best Fall Orzo Salad (…well at least it’s my favorite)

I love a hearty fall salad! During the summer, I’m all about adding the lightest, freshest veggies to my salads because I want them to feel filling yet refreshing, you know? But during the cooler fall and winter months when I’m craving a salad it needs to be hearty – still packed with veggies, of course, but a little more on the cozy side.

This Fall Orzo Salad has become one of my favorite things to whip up for a quick weeknight dinner and if I’m making a recipe in my kitchen a ton then that means I have to share it with you! This one is packed with butternut squash and the best toppings, plus it has a honey vinaigrette that you’re probably going to want to drink. Hope you love this one!!

More Reader Favorite Butternut Squash Recipes 

• Black Bean Butternut Squash Turkey Chili
• Mashed Butternut Squash
• How to Roast Butternut Squash
• Roasted Butternut Squash Soup
• Butternut Squash Mac and Cheese
• Butternut Squash Quinoa Salad with Creamy Apple Cider Vinaigrette

Quick Overview of the Salad Ingredients

Butternut Squash: you’ll need 2 cups of cubed butternut squash for this salad. You can use pre-cut butternut squash to keep things super easy. 

Seasonings: chili powder, garlic powder, onion powder, salt, and black pepper add some great flavor to the butternut squash.

Orzo: orzo is a form of short-cut pasta that looks very similar to a grain of rice. It’s delicious in this salad!

Veggies: the base of this salad is baby spinach and is such a great way to use fresh spinach. You’ll also need some thinly sliced red onion!

Goat Cheese: crumbled goat cheese adds just a bit of tang and some delicious creaminess to the salad.

Dried Cranberries: for the perfect balance of sweetness.

Pumpkin Seeds: love adding pumpkin seeds to my salad for extra flavor and texture!

Hot Honey Mustard Apple Cider Vinaigrette: this homemade dressing comes together with olive oil, apple cider vinegar, hot honey, garlic, whole grain Dijon mustard, lemon juice, salt, pepper, red pepper flakes, and shallot. It’s so good and the perfect way to finish the salad.

Ingredient Substitutions

1. Orzo – don’t want to use orzo? Swap it for another small pasta, rice, or even quinoa. If you need to keep this butternut squash orzo salad gluten-free, you can always use your favorite brand of gluten-free orzo. 
2. Veggies – this salad is very easy to customize with whatever vegetables you may have on hand. You can substitute the butternut squash for sweet potatoes, and add in any extra veggies that sound good to you. You can also swap the baby spinach for another green like shredded kale.
3. Nuts and Seeds – feel free to get creative, and swap the pumpkin seeds with chopped walnuts, pecans, almonds, or even sunflower seeds. A candied pecan would also be delicious in this salad and add some extra sweetness.
4. Goat cheese – not a fan of goat cheese? Swap it for feta or cheddar instead. Both would be delicious!
5. Dried Fruit – dried cranberries are always my go-to in this salad but I also love the addition of golden raisins, dried cherries, or even dried blueberries.
6. Hot Honey Mustard Apple Cider Vinaigrette – I love the unique flavor of this dressing, but you can use any store-bought or homemade option you like best. My Creamy honey mustard dressing would be great!

How to Make This Fall Orzo Salad

Step One: Preheat the oven to 425 degrees. Then, place the diced butternut squash in a large mixing bowl. Add the olive oil and spices, and toss to combine and coat. Arrange the squash cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until the squash is tender on the inside and crisp on the outside. Set aside. 

Step Two: Cook the orzo in well-salted water according to the package directions. Drain the water, rinse the orzo with cold water, and set it aside. 

Step Three: Combine all the dressing ingredients in a high-powered blender, and blend until smooth and creamy. 

Step Four: Next, add all the salad ingredients to a large bowl. Drizzle the desired amount of dressing on top, and toss to combine and coat. Enjoy! 

Can I Make This Salad in Advance? 

Yes! This salad recipe is a great one to make in advance. Here are a few of my favorite tips for preparing ahead of time:

1. Cook the orzo in advance. Drain, rinse with cool water, and then store it in an airtight container until you are ready to assemble your salad.
2. Chop your veggies in advance. You can prep all of the veggies for this salad ahead of time. Once you are done chopping, store them in an airtight container until you are ready to assemble the salad.
3. Roast the squash. Prepare and roast the squash as normal. Then, let it cool completely, and store it in an airtight container in the fridge until you’re ready to serve. 
4. Make the vinaigrette in advance. You can easily whisk together the vinaigrette ingredients, and store them in an airtight jar with a tight lid. When it is time to assemble the salad, just give the jar a shake to ensure that everything is well combined before drizzling the dressing over the salad.

What to Serve with Butternut Squash Orzo Salad

This salad is the perfect addition to your holiday menu and would be the perfect Thanksgiving side. If you’re just making it for a routine weeknight dinner you can easily pair it with a protein and turn the salad into a full meal. Here are a few of my favorite options:

• Apple Cider Braised Chicken Thighs
• Honey Mustard Salmon 
• Garlic Butter Steak Bites
• Juicy Pan Seared Chicken Breast

Tips and Tricks 

1. Do not overcook your orzo. Cook the orzo just to al dente so that it still has a bit of a bite. The last thing you want is a mushy consistency! 
2. Drain and rinse the orzo under cool water to remove any excess starch before adding it to your mixing bowl and assembling the salad.
3. Season to taste. Be sure to give the salad a taste before serving and add extra salt, pepper, or dressing to your liking.

How to Store

Store any leftover salad in an airtight container in the fridge for 1 day. You could also leave out the spinach if you know you plan to eat leftovers and add it to the salad right before serving. 

More Delicious Salad Recipes 

• Honey Mustard Kale Salad
• Fall Harvest Salad
• Leftover Turkey Salad
• Couscous Salad
• Kale Caesar Salad
• Mediterranean Quinoa Salad

I hope you give this Fall Orzo Salad a try! It’s delicious, nutritious, and easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Print

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: The Mindful Hapa