Best way to grow 10-Minute Easy Fall Harvest Orzo Salad
This fall harvest orzo salad comes together in just 10 minutes, making it a perfect quick and healthy meal for a busy weeknight or a delightful addition to any autumn feast.
Equipment
- large bowl
- small bowl
- whisk
Ingredients
Main Ingredients
- 2 cups cooked orzo
- 1 cup butternut squash, roasted and diced
- 0.5 cup dried cranberries
- 0.5 cup feta cheese, crumbled
- 0.25 cup pecans, chopped
- 2 cups fresh spinach
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation
- In a large bowl, combine the cooked orzo, roasted butternut squash, dried cranberries, crumbled feta cheese, chopped pecans, and fresh spinach.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until well combined.
Assembly and Serving
- Pour the dressing over the orzo mixture and toss gently to ensure all ingredients are evenly coated.
- Serve immediately or chill for later enjoyment. The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
For an extra touch of flavor, you can toast the pecans before adding them to the salad. You can also add grilled chicken or chickpeas for added protein to make it a more substantial meal.