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Crispy Parmesan Orzo Harvest Salad

A vibrant and seasonal harvest salad with roasted squash, crispy Parmesan orzo, and a bright orange maple vinaigrette, perfect for family lunches and potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

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
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

Method
 

Roast the squash and Brussels sprouts
  1. Preheat the oven to 425°F (220°C).
  2. 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.
  3. Roast for 20 to 25 minutes, stirring once halfway, until edges are golden and vegetables are tender when pierced with a fork.
Cook the orzo
  1. While vegetables roast, bring a large pot of salted water to a boil.
  2. Add 1 cup dry orzo and cook until just al dente, about 7 to 8 minutes.
  3. Drain and spread the orzo on a baking sheet to cool and stop cooking.
Make the crispy Parmesan orzo
  1. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
  2. Add the cooked orzo in a thin, even layer. Sprinkle 1/2 cup grated Parmesan evenly over the orzo.
  3. Cook undisturbed for 3 to 5 minutes until the bottom is golden and crisp.
  4. Using a spatula, flip small sections and crisp the other side for another 2 to 3 minutes.
  5. Transfer the crisped orzo to a paper towel-lined plate to cool.
Prepare the orange maple vinaigrette
  1. 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.
  2. Whisk or shake while slowly streaming in 1/3 cup olive oil until emulsified.
  3. Season with salt and pepper to taste.
Assemble the salad
  1. In a large bowl, combine roasted vegetables, baby kale, diced apple, dried cranberries, and toasted nuts.
  2. Add about half the dressing and toss to coat.
  3. Gently fold in most of the crispy Parmesan orzo, reserving a handful for topping.
  4. Serve immediately so the orzo crisps remain crunchy.

Notes

Use fresh, firm produce for best texture. Keep leftover salad components separate and only dress what you will eat immediately to avoid sogginess. For vegetarian or dairy-free options, omit Parmesan and replace with a suitable alternative.