Autumn Bliss Orzo Salad

Autumn Bliss Orzo Salad, a non-vegetarian dish that combines roasted butternut squash, crispy bacon, Brussels sprouts, and crunchy walnuts, all drizzled with a sweet maple vinaigrette. This American cuisine recipe is perfect for gatherings and is nut and dairy-friendly (optional).

The salad's rich flavor profile makes it versatile for any meal, whether as a side dish or a hearty main. Packed with nutrients, it offers a wholesome balance of protein and fiber.

Easily accessible through EasyChef Pro, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Try the Autumn Bliss Orzo Salad today and elevate your meal prep with EasyChef Pro!

Recipe Collection: Lunch

Serving Size: 10

Cooking Time: 75 minutes

Overview

This Fall Harvest Orzo Pasta Salad is a delightful combination of autumn flavors, featuring roasted butternut squash, crispy bacon, Brussels sprouts, walnuts, and cranberries, all tossed in a maple vinaigrette. It's a perfect dish for gatherings and brings a taste of fall to your table.

Diet Type

Non-Vegetarian

Allergies

Nuts, Dairy (optional)

Cuisine

American

Ingredients

• 8 Slices bacon
• 1 Small butternut squash, peeled
• 1 Small red onion, minced
• 0.25 Cups olive oil, divided
• 2 Tablespoons (tbsp) olive oil
• 2 Teaspoons (tsp) kosher salt, divided
• 1 Pinch freshly ground black pepper, ground
• 1 Teaspoon (tsp) fresh thyme, minced
• 1 Pound (lb) orzo pasta
• 3 Tablespoons (tbsp) apple cider vinegar
• 2 Tablespoons (tbsp) maple syrup
• 1 Tablespoon (tbsp) whole grain mustard
• 0.25 Teaspoon (tsp) garlic powder
• 8 Ounces (oz) Brussels sprouts, sliced
• 0.75 Cups walnuts, toasted
• 0.5 Cups dried cranberries
• 0.5 Cups feta cheese, crumbled (optional)

Steps

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment paper and place the bacon on the sheet.
2. Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon from the tray and drain on paper towels. Reserve the drippings in the pan.
3. Increase the oven temperature to 425°F (220°C).
4. Add the butternut squash, onion, 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of pepper, and thyme to the pan with the bacon drippings. Toss to coat.
5. Roast the squash in the preheated oven until browned, about 20 minutes. Set aside.
6. Meanwhile, bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and set aside to cool.
7. For the vinaigrette, combine the vinegar, maple syrup, mustard, garlic powder, remaining salt, and remaining pepper in a bowl. Whisk in the remaining 0.25 cup of olive oil until well combined. Set aside.
8. In a large bowl, combine the pasta, Brussels sprouts, walnuts, cranberries, and vinaigrette. Toss to combine. Gently stir in the cooked vegetables and bacon. Serve immediately or refrigerate until ready to serve.

Enjoy this flavorful and nutritious salad that captures the essence of autumn!