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Introduction

I first tossed this Crispy Parmesan Orzo Harvest Salad together on a cool October afternoon when the house smelled like roasting squash and cinnamon. I wanted something bright and crunchy to balance the warm, cozy dishes on the table. The first forkful sweet orange tang, the maple warmth, nutty toasted orzo crisps, and shards of salty Parmesan felt like a small celebration of fall in every bite. I keep making it whenever I crave texture and color on the plate, and it has become a simple favorite for family lunches and potlucks.

I often pair it with other easy salads when entertaining, like this flavorful hot-smoked salmon salad I love to serve at brunch: Hot-Smoked Salmon with Zucchini Salad.

What Makes This Recipe Special

This salad offers a satisfying mix of textures and balanced flavors. It is:

Vibrant and seasonal, with roasted squash and crisp apples.
Family-friendly and quick to make once the components are prepped.
Versatile and easy to adapt for vegetarians or dairy-free eaters.

You will love how the crispy Parmesan orzo adds crunch where most pasta salads are soft, and how the orange maple vinaigrette brightens every bite.

Ingredients You’ll Need

For the Salad

3 cups cubed butternut squash or sweet potato (about 1 small squash), peeled
2 cups Brussels sprouts, halved if large
1 medium tart apple, cored and diced
4 cups baby kale or mixed greens, roughly chopped
1/2 cup dried cranberries
1/2 cup toasted walnuts or pecans, roughly chopped
Salt and black pepper, to taste
2 tablespoons olive oil for roasting

For the Crispy Parmesan Orzo

1 cup dry orzo (about 6 ounces)
1 cup finely grated Parmesan cheese, divided
2 tablespoons olive oil
Pinch of salt

Notes on ingredients and substitutions

Use fresh, firm produce for best texture. If using pre-shredded Parmesan, choose a high-quality one for better melt and flavor.
For gluten-free, substitute gluten-free orzo or small gluten-free pasta.
Swap walnuts for pumpkin seeds for a different crunch or nut-free option.

For the Orange Maple Vinaigrette

1/4 cup fresh orange juice (about 1 medium orange)
1 teaspoon orange zest
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
Salt and black pepper to taste

How to make Crispy Parmesan Orzo Harvest Salad With Orange Maple Vinaigrette

Step 1: Roast the squash and Brussels sprouts

Preheat the oven to 425°F (220°C).
Toss cubed squash and halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet.
Roast for 20 to 25 minutes, stirring once halfway, until edges are golden and vegetables are tender when pierced with a fork. They should be caramelized but not mushy.

Step 2: Cook the orzo

While vegetables roast, bring a large pot of salted water to a boil.
Add 1 cup dry orzo and cook until just al dente, about 7 to 8 minutes (follow package directions closely).
Drain and spread the orzo on a baking sheet to cool and stop cooking. Pat dry with paper towels if it looks sticky.

Step 3: Make the crispy Parmesan orzo

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
Add the cooked orzo in a thin, even layer. Sprinkle 1/2 cup grated Parmesan evenly over the orzo.
Cook undisturbed for 3 to 5 minutes until the bottom is golden and crisp. Using a spatula, flip small sections and crisp the other side for another 2 to 3 minutes. The cheese should be melted and set into crunchy clusters.
Transfer the crisped orzo to a paper towel-lined plate to cool. The texture should be crunchy with golden edges.

Step 4: Prepare the orange maple vinaigrette

In a small bowl or jar, combine 1/4 cup fresh orange juice, 1 teaspoon zest, 2 tablespoons maple syrup, 1 tablespoon Dijon, and 2 tablespoons apple cider vinegar.
Whisk or shake while slowly streaming in 1/3 cup olive oil until emulsified. Season with salt and pepper to taste. The dressing should be bright, slightly sweet, and slightly thick.

Step 5: Assemble the salad

In a large bowl, combine roasted vegetables, baby kale, diced apple, dried cranberries, and toasted nuts.
Add about half the dressing and toss to coat. Taste and add more dressing if needed.
Gently fold in most of the crispy Parmesan orzo, reserving a handful for topping. Sprinkle remaining 1/2 cup grated Parmesan over the salad.
Serve immediately so the orzo crisps remain crunchy. If you need to hold the salad, keep dressing and crispy orzo separate until serving.

Tips & Recipe Variations

Use a wide skillet for the orzo crisps so they form thin, crunchy clusters rather than a single thick layer.
To avoid sogginess, toss only what you will eat immediately with dressing. Keep extra dressing and crispy orzo on the side.
Swap kale for arugula or romaine for a milder green.
Vegetarian: recipe is vegetarian. For vegan or dairy-free, omit Parmesan from the salad and use a toasted chickpea crunch or vegan Parmesan alternative.
Make-ahead: roast vegetables up to 2 days ahead and store in the fridge. Reheat briefly in a 350°F oven to refresh before assembling.
Storage: keep leftover salad components separate. Fully dressed salad is best eaten within 24 hours.
Toast nuts in a dry skillet for 3 to 5 minutes until fragrant for deeper flavor.

How to Serve

Pair this salad with roasted chicken, baked salmon, or a warm grain bowl for a full meal.
For drinks, serve with a crisp Sauvignon Blanc or a lightly oaked Chardonnay. Nonalcoholic: sparkling water with orange slices complements the vinaigrette.
Presentation tip: mound the greens in the center, scatter roasted vegetables and apples around, and top with the crispy Parmesan orzo for a dramatic crunch contrast.
Serves: about 4 as a side, 2 to 3 as a main. Estimated calories will vary by portion and oil used.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Roast the vegetables and make the dressing up to 48 hours ahead. Keep the crispy orzo separate and assemble just before serving for best texture.

Q: Can I freeze leftovers?
A: Freezing is not recommended. The textures of the roasted vegetables and crispy orzo change too much after freezing and thawing.

Q: What can I use instead of orzo?
A: Small pasta like acini di pepe or small gluten-free pasta work. For a lower-carb option, try toasted cauliflower rice, though it will change the texture.

Q: How do I prevent the dish from becoming watery?
A: Drain and cool the orzo well after boiling, pat vegetables dry if they are wet, and add dressing only at serving time.

Q: Can I make this dairy-free?
A: Yes. Omit Parmesan and add extra toasted nuts or roasted chickpeas for crunch. A dairy-free Parmesan alternative can also work.

“This salad surprised everyone at our fall potluck. The salty, crunchy orzo stole the show and the orange maple dressing ties everything together. It is now requested every season.” – A happy cook

Conclusion

This Crispy Parmesan Orzo Harvest Salad with Orange Maple Vinaigrette feels like fall on a plate: warm roasted vegetables, bright citrus notes, and unexpected crunchy Parmesan bites. It has become a family favorite for weeknight dinners and gatherings because it balances comfort and freshness in every bite. Try it, tweak it to your taste, and tell me how you served it.

Find additional inspiration and the original take on this salad at the recipe source: Crispy Parmesan Orzo Harvest Salad – Kalejunkie.