If you’re looking for a vibrant, flavor-packed salad that perfectly captures the essence of fall, this Fall Orzo Salad with Hot Honey Vinaigrette is just what you need. It’s hearty, slightly sweet, a little spicy, and absolutely delicious. Whether you’re serving it as a side dish or making it the star of your meal, this salad is guaranteed to impress. Trust me, you’ll be making this one on repeat!
Why You’ll Love Fall Orzo Salad with Hot Honey Vinaigrette
This recipe isn’t just about tossing ingredients together—it’s about celebrating the flavors of the season in a way that’s both simple and satisfying. Here’s why you’ll love it:
- Packed with Fall Flavors: Roasted squash, crisp apples, and a hint of cinnamon make this salad taste like autumn in every bite.
- Easy to Make: Minimal prep and simple ingredients come together effortlessly.
- Sweet & Spicy Balance: The hot honey vinaigrette adds the perfect combination of warmth and sweetness.
- Great for Meal Prep: Tastes even better the next day, making it ideal for make-ahead meals.
- Crowd-Pleasing: Perfect for holiday gatherings, potlucks, or a cozy weeknight dinner.
Ingredients in Fall Orzo Salad with Hot Honey Vinaigrette
Here’s what makes this salad so irresistible:
- Orzo Pasta: A delicate pasta that absorbs all the delicious flavors.
- Butternut Squash: Roasted until caramelized and tender.
- Baby Kale: Adds freshness and a slight earthiness.
- Apples: Crisp, sweet apples bring a juicy contrast.
- Goat Cheese: Creamy and tangy, it melts into the salad beautifully.
- Pecans: Toasted for extra crunch and nuttiness.
- Dried Cranberries: A touch of sweetness to balance the flavors.
- Hot Honey Vinaigrette: A dreamy dressing made with honey, Dijon mustard, apple cider vinegar, and a hint of chili flakes.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how to make this fall-inspired orzo salad:
Cook the Orzo: Boil the orzo according to the package instructions until al dente. Drain and rinse with cool water to stop the cooking process.
Roast the Butternut Squash: Toss cubed squash with olive oil, salt, pepper, and a pinch of cinnamon. Roast at 400°F for about 20-25 minutes, until golden and tender.
Prepare the Dressing: In a small bowl, whisk together honey, apple cider vinegar, Dijon mustard, olive oil, and chili flakes.
Assemble the Salad: In a large bowl, combine cooked orzo, roasted butternut squash, baby kale, diced apples, goat cheese, pecans, and dried cranberries.
Dress & Toss: Pour the hot honey vinaigrette over the salad and toss gently to coat everything evenly.
Serve & Enjoy: Let the flavors meld for a few minutes, then serve warm or at room temperature.
How to Serve Fall Orzo Salad with Hot Honey Vinaigrette
This salad pairs beautifully with a variety of dishes:
- As a Side Dish: Perfect alongside roasted chicken, turkey, or pork.
- With a Protein Boost: Add grilled chicken, salmon, or chickpeas for a complete meal.
- Topped with Extra Crunch: Sprinkle with toasted pumpkin seeds for even more texture.
- Warm or Chilled: It’s just as delicious served warm or straight from the fridge.
Additional Tips
- Make Ahead: Prepare the salad up to a day in advance and store it in the fridge.
- Swap the Greens: Use arugula or spinach if you don’t have baby kale.
- Nut-Free Option: Skip the pecans or replace them with sunflower seeds.
- Spice It Up: Add a dash of cayenne pepper to the dressing for extra heat.
- Storage Tips: Keeps well in an airtight container in the fridge for up to 3 days.
FAQ Section
Q1: Can I use a different pasta?
A1: Yes! Farro, quinoa, or couscous all work great as substitutes.
Q2: Can I make this salad ahead of time?
A2: Absolutely! Store it in the fridge and toss with extra dressing before serving.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the refrigerator for up to 3 days.
Q4: Can I use store-bought hot honey?
A4: Yes! If you have pre-made hot honey, simply mix it with the other dressing ingredients.
Q5: Can I serve this salad warm?
A5: Definitely! It’s delicious warm, but also great chilled or at room temperature.
Q6: Can I add protein to make it a main dish?
A6: Yes! Grilled chicken, shrimp, or even crispy tofu would be delicious.
Q7: What apples work best for this salad?
A7: Honeycrisp, Fuji, or Pink Lady apples offer the best crunch and sweetness.
Q8: Can I make the dressing less spicy?
A8: Absolutely! Just reduce or omit the chili flakes in the vinaigrette.
Q9: What cheese can I use instead of goat cheese?
A9: Feta or blue cheese are great alternatives.
Q10: Can I use dried cherries instead of cranberries?
A10: Yes! Dried cherries add a similar sweet-tart flavor.
Final Thoughts
This Fall Orzo Salad with Hot Honey Vinaigrette is the perfect blend of sweet, savory, and spicy flavors—all wrapped up in a cozy, autumn-inspired dish. Whether you’re making it for a weeknight dinner, meal prep, or a holiday gathering, it’s sure to be a crowd-pleaser. Give it a try, and let me know what you think!
Happy cooking!
Print
Fall Orzo Salad with Hot Honey Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This cozy Fall Orzo Salad is packed with roasted butternut squash, orzo, fresh veggies, goat cheese, sweet cranberries, and crunchy pumpkin seeds. A hot honey mustard apple cider vinaigrette ties it all together with the perfect balance of sweet, tangy, and spicy flavors. Perfect for a healthy lunch or side dish!
Ingredients
For the Roasted Butternut Squash:
- 2 cups cubed butternut squash
- 1–2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 8 oz dry orzo
- 5 oz baby spinach
- 4 oz crumbled goat cheese
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/3 cup thinly sliced red onion
For the Hot Honey Mustard Apple Cider Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup hot honey
- 2 cloves garlic
- 2 tablespoons whole grain Dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon thinly sliced shallot
Instructions
- Roast the Butternut Squash:
- Preheat the oven to 425°F (218°C).
- In a bowl, toss butternut squash with olive oil, chili powder, garlic powder, onion powder, salt, and pepper.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes, until tender inside and crisp outside. Set aside.
- Cook the Orzo:
- Cook orzo in well-salted boiling water, following package directions.
- Drain and rinse with cold water. Set aside.
- Make the Vinaigrette:
- Blend all dressing ingredients in a high-powered blender until smooth and creamy.
- Assemble the Salad:
- In a large bowl, combine orzo, spinach, goat cheese, cranberries, pumpkin seeds, red onion, and roasted butternut squash.
- Drizzle with desired amount of dressing and toss until well combined.
- Serve & Enjoy!
Notes
- Make it a meal by adding grilled chicken or roasted chickpeas for extra protein.
- For meal prep, store the dressing separately and toss before serving.
- Swap goat cheese for feta or Parmesan for a different twist.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg