This Fall Harvest Orzo Salad is made with seasonal ingredients that will give you all the fall vibes. An easy side dish that’s ready in just 30 minutes and goes well with any dish. It’s Paleo friendly, gluten free, dairy free and grain free!
Why You Need this Recipe in Your Life
Fall is easily my favorite season of the year. One of the reasons I love it so much is the seasonal ingredients that make the most cozy, comforting and delicious recipes! This Fall Harvest Orzo Salad screams fall with the combination of apples, Brussel sprouts, butternut squash and pecans. This side dish makes the perfect addition to your favorite main dish. I have even added some chicken to it and enjoyed it for lunch all week long! The flavor is my favorite part of this recipe but, as an extra bonus, it’s so easy to make!
Ingredients Needed to Make Fall Harvest Orzo Salad
- Jovial Grain Free Orzo (or any other orzo that meets your dietary needs)
- Brussel sprouts
- Butternut squash
- Pecans
- Apple
- Primal Kitchen balsamic vinaigrette (this is my favorite brand but can be substituted for any other brand)
- Salt
- Extra virgin olive oil
How to Make Gluten Free Fall Harvest Salad
Start by preheating the oven to 400 degrees. Chop the Brussel sprouts and cut the butternut squash into small cubes. Add them to a small bowl and toss with extra virgin olive oil and salt. Place the veggies on a medium sized baking sheet and cook at 400 degrees for 20 minutes. Start making the orzo by following the directions on the back of the box. Chop the apple and set aside. Remove the butternut squash and Brussel sprouts from the oven and place into a medium sized bowl. Drain the orzo and add to the bowl along with the apples, pecans and balsamic vinaigrette. Mix together and serve either warm or place in refrigerator to enjoy cold.
Is Orzo Gluten Free?
Orzo is not typically gluten free. However, thanks to Jovial Foods we can now enjoy a grain free and certified gluten free version! They make their orzo from two simple ingredients: cassava flour and water. Ever since trying this brand of gluten free pastas, I haven’t bought anything else. I am obsessed and believe it’s the best brand out there!
What to Do with The Leftovers?
If you have leftovers, you can simply keep them in an air tight container in the refrigerator for up to five days. The orzo will get slightly dry after a few days but this can easily be fixed. When you are ready to eat the leftovers, simply add a tablespoon (or more if preferred) of the balsamic vinaigrette and stir together.
How to Reheat Fall Harvest Orzo Salad
This recipe can be enjoyed warm or cold. I seriously love it either way! With that being said, once you add all the ingredients I would not suggest reheating it in the microwave. This is mainly because the apples won’t reheat well in the microwave. If you want to make this recipe ahead and serve it warm, prep everything before except for the apple, warm it up in the microwave and then cut the apple and add it to the salad.
What to Make with Orzo Salad
This Fall Harvest Orzo Salad can be paired with so many different main dishes. Here are a few of my recipes that it goes great with in case you need some ideas!
For more side dish recipes, check out these:
- Instant Pot Cauliflower Mashed Potatoes
- Easy Baked Green Beans
- Air Fryer Crispy Garlic Potatoes
- Easy Scalloped Potatoes
- Crispy Carrot Fries
- 4 Ingredient Air Fryer Fries
If you make this Fall Harvest Orzo Salad, make sure to let me know by tagging me on Instagram @theglutenfreegrasses or commenting below! Enjoy!
-Kelsey
Fall Harvest Orzo Salad Recipe
Fall Harvest Orzo Salad (Paleo & Gluten Free)
Course: Side dishesDifficulty: Easy6
servings10
minutes20
minutes30
minutesThis Fall Harvest Orzo Salad is made with seasonal ingredients that will give you all the fall vibes. An easy side dish that’s ready in just 30 minutes and goes well with any dish.
Ingredients
1 box Jovial Grain Free Orzo
1 cup chopped Brussel sprouts
1 cup chopped butternut squash
1 apple
1/2 teaspoon salt
1 Tablespoon extra virgin olive oil
1/3 cup pecans
Directions
- Start by preheating the oven to 400 degrees. Chop the Brussel sprouts and cut the butternut squash into small cubes. Add them to a small bowl and toss with extra virgin olive oil and salt. Place the veggies on a medium sized baking sheet and cook at 400 degrees for 20 minutes.
- Start making the orzo by following the directions on the back of the box. Dice the apple and set aside. Remove the butternut squash and Brussel sprouts from the oven and place into a medium sized bowl. Drain the orzo and add to the bowl along with the apples, pecans and balsamic vinaigrette. Mix together and serve either warm or place in refrigerator to enjoy cold.