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Fall Harvest Apple Orzo Salad Recipe

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3.8 from 2 reviews

A vibrant and hearty Fall Harvest Apple Orzo Salad combining toasted hazelnuts, pumpkin seeds, crisp prosciutto, sweet Honeycrisp apples, and a flavorful cinnamon cider vinaigrette tossed with kale, Brussels sprouts, and tender orzo pasta. This salad is perfect for autumn gatherings or as a satisfying lunch or dinner option.

Ingredients

Toasted Nuts and Seeds

  • 1/2 cup (4 ounces) raw hazelnuts or pecans
  • 1/2 cup pumpkin seeds (pepitas)
  • 1 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1/2 tsp ground chipotle
  • 3 ounces thinly sliced prosciutto (omit if vegetarian)
  • 2 tbsp honey
  • Flaky sea salt, to taste

Salad

  • 1 pound orzo pasta
  • 4 cups shredded kale
  • 2 cups shredded Brussels sprouts
  • 2 Honeycrisp apples, chopped
  • 1/2 cup pomegranate arils
  • 1 cup cubed Manchego cheese (or white cheddar)
  • 4 ounces cubed or crumbled feta cheese

Cinnamon Cider Vinaigrette

  • 2 tbsp salted butter
  • 1 shallot, sliced or chopped
  • 2 tbsp fresh thyme leaves
  • 1/2 cup apple cider
  • 1/4 tsp ground cinnamon
  • 1/3 cup extra virgin olive oil
  • 2 tsp honey (optional)
  • Salt and black pepper, to taste
  • Chili flakes, to taste

Instructions

  1. Toast nuts, seeds, and prosciutto: Preheat oven to 375° F and line a baking sheet with parchment paper. Toss together hazelnuts (or pecans), pumpkin seeds, butter, smoked paprika, and chipotle on the sheet in a single layer. Arrange prosciutto slices around the seeds and nuts. Bake for 10 minutes until nuts and seeds are toasted and prosciutto is crisp. Drizzle honey over the mixture, return to oven for 5 more minutes, then sprinkle with flaky sea salt. Remove from oven and let cool, then break prosciutto into bite-sized pieces.
  2. Cook orzo pasta: Meanwhile, cook orzo according to package directions until al dente. Drain well and set aside.
  3. Combine salad base: In a large salad bowl, add shredded kale, shredded Brussels sprouts, and warm cooked orzo. Add chopped Honeycrisp apples and pomegranate arils; gently toss to mix.
  4. Make cinnamon cider vinaigrette: In a skillet over medium heat, melt salted butter with shallot slices and thyme leaves. Cook until butter is browned and fragrant, about 5 minutes. Remove from heat and stir in apple cider and ground cinnamon. Return to high heat and boil until reduced by half, about 5 minutes. Remove from heat again and whisk in extra virgin olive oil, honey (if using), salt, black pepper, and chili flakes. Adjust seasoning to taste.
  5. Toss salad and serve: Pour the warm vinaigrette over the salad mixture and toss well to coat everything evenly. Top the salad with the toasted nuts and seeds, crispy prosciutto pieces, cubed Manchego cheese, and crumbled feta cheese. Serve immediately and enjoy this colorful, flavorful fall salad.

Notes

  • You can omit the prosciutto for a vegetarian version, or substitute with crispy smoked tofu.
  • Use pecans instead of hazelnuts if preferred or based on availability.
  • Adjust chili flakes and smoked paprika to control the heat level in the nuts and vinaigrette.
  • The salad is best served fresh but can be refrigerated for up to 1 day; add vinaigrette just before serving to maintain texture.
  • For a dairy-free option, omit cheeses and use vegan alternatives.

Find it online: https://marthatasty.com/fall-harvest-apple-orzo-salad-recipe/