Introduction

This Fall Harvest Apple Orzo Salad is a delightful combination of sweet, savory, and crunchy elements, perfect for impressing your guests. Featuring seasonal ingredients like apples, kale, and pomegranate, it’s a fresh and colorful dish that balances nutrition and flavor beautifully.

A wooden bowl filled with a colorful salad shows three main layers: the bottom layer is arugula leaves with dark green and fresh texture, the middle layer consists of small pieces of orzo pasta in light creamy white, and the top layer is chopped apples in red and yellow colors mixed with small bits of crispy bacon in dark red and brown shades, all mixed together with a few visible specks of black pepper on top. The bowl sits on a wooden table with some blurred apples in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Orzo Pasta (substitute with quinoa for gluten-free option)
2 cups Kale (spinach can be used instead)
1 cup Brussels Sprouts (shredded cabbage is an alternative)
2 Honeycrisp Apples (Fuji or Gala work well too)
1 cup Pomegranate Arils (dried cranberries can substitute)
4 slices Prosciutto (omit for vegetarian or replace with crispy tofu)
1 cup Manchego Cheese (aged cheddar is a good alternative)
1 cup Feta Cheese (goat cheese can be used)
1/2 cup Hazelnuts (almonds or sunflower seeds are fine substitutes)
1/2 cup Salted Butter (olive oil for a dairy-free option)
1/4 cup Apple Cider (white or balsamic vinegar can be used)
1 Shallot (garlic and dried thyme as a substitute)
1 tablespoon Honey (maple syrup works for a vegan twist)
1 teaspoon Chili Flakes (omit if you prefer mild flavor)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: On the prepared baking sheet, mix hazelnuts, chili flakes, and salted butter. Arrange prosciutto slices around the mixture. Bake for about 10 minutes until the nuts are golden and the prosciutto is crispy.
Step 3: Cook the orzo pasta following the package instructions, then drain well.
Step 4: In a large bowl, combine the warm orzo with shredded kale, finely sliced Brussels sprouts, diced apples, and pomegranate arils.
Step 5: For the vinaigrette, melt the butter in a skillet over medium heat. Add minced shallots and cook until golden. Stir in apple cider, then whisk in honey, salt, and pepper to taste.
Step 6: Pour the vinaigrette over the orzo mixture and toss gently until everything is coated well.
Step 7: Top the salad with roasted nuts, crispy prosciutto, cubed Manchego, and crumbled feta cheese before serving.

Tips & Variations

For a gluten-free version, swap orzo with quinoa or a similar grain.
Use spinach instead of kale for a milder flavor and softer texture.
If you prefer a vegetarian salad, omit the prosciutto and add crispy tofu or roasted chickpeas for protein.
Maple syrup can replace honey to make this salad vegan-friendly.
To make the salad spicier, add extra chili flakes or a pinch of cayenne pepper.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the vinaigrette separate and toss just before serving to maintain freshness. Reheat gently if desired, but this salad is also delicious served cold or at room temperature.

How to Serve

A large wooden bowl filled with a colorful salad, starting with a base of small, curved white pasta pieces scattered evenly. Mixed throughout are fresh green leafy arugula, red and green apple chunks cut into small slices and cubes, and bits of bright red bacon or similar crispy topping spread across the top. The salad is sprinkled with black pepper and small grains, giving it texture and depth. The bowl sits on a white marbled surface with soft light casting gentle shadows, and a few whole apples are visible blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the components in advance, but it’s best to toss the salad with the vinaigrette and toppings just before serving to keep textures fresh.

What can I use if I don’t have Manchego cheese?

Aged cheddar or another firm cheese can be used instead of Manchego for a similar flavor and texture.

Fall Harvest Apple Orzo Salad That Will Wow Your Guests Recipe

Print Recipe

★★★★★

5 from 72 reviews

This Fall Harvest Apple Orzo Salad is a vibrant and flavorful dish that combines tender orzo pasta with fresh kale, shredded Brussels sprouts, crisp Honeycrisp apples, and juicy pomegranate arils. Roasted hazelnuts and crispy prosciutto add a delightful crunch and savory depth, while cubed Manchego and feta cheeses bring creamy, tangy notes. The salad is finished with a warm apple cider vinaigrette infused with shallots and a touch of honey, making it a perfect seasonal salad that will wow your guests at lunch or dinner.

Author: Lena
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Lunch
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

For the Salad

1 cup Orzo Pasta (substitute with quinoa for gluten-free option)
2 cups Kale (feel free to swap in spinach if desired)
1 cup Brussels Sprouts (shredded cabbage can be used if Brussels are unavailable)
2 Honeycrisp Apples (Fuji or Gala apples make great substitutes)
1 cup Pomegranate Arils (dried cranberries can work in a pinch)
4 slices Prosciutto (omit for vegetarian version or replace with crispy tofu)
1 cup Manchego Cheese (try aged cheddar as an alternative)
1 cup Feta Cheese (goat cheese is also a wonderful substitute)
1/2 cup Hazelnuts (almonds or sunflower seeds will do nicely)

For the Vinaigrette

1/2 cup Salted Butter (olive oil is a great dairy-free substitute)
1/4 cup Apple Cider Vinegar (can exchange for white or balsamic vinegar if needed)
1 Shallot (minced; garlic and dried thyme serve well in their stead)
1 tablespoon Honey (maple syrup can be used for a vegan twist)
1 teaspoon Chili Flakes (omit if you prefer a milder flavor)

Instructions

Preheat and Prepare Nuts and Prosciutto: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On the prepared sheet, mix together the hazelnuts, a small amount of salted butter, and chili flakes. Arrange the prosciutto slices around this nut mixture. Bake in the oven for about 10 minutes until the nuts are roasted and golden brown and the prosciutto is crispy.
Cook the Orzo: While the nuts and prosciutto roast, cook the orzo pasta according to the package instructions in boiling water until al dente. Once cooked, drain thoroughly and set aside to keep warm.
Combine Salad Ingredients: In a large bowl, combine the warm orzo with shredded kale, finely sliced Brussels sprouts, diced Honeycrisp apples, and pomegranate arils. Toss gently to mix the ingredients evenly.
Make the Vinaigrette: In a skillet, melt the butter over medium heat. Add the minced shallot and cook until golden and fragrant. Pour in the apple cider vinegar and whisk in the honey, along with salt and pepper to taste. Heat for a minute to let flavors meld together, then remove from heat.
Toss Salad with Vinaigrette and Assemble: Pour the warm vinaigrette over the orzo mixture and toss thoroughly to coat the salad evenly. Top with the roasted hazelnuts, crispy prosciutto slices, cubed Manchego cheese, and crumbled feta cheese. Serve immediately to enjoy the vibrant flavors and textures.

Notes

Enjoy this salad fresh for the best texture and flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
For a vegetarian version, omit the prosciutto or replace it with crispy tofu.
Quinoa can be used instead of orzo for a gluten-free alternative.
You can substitute apples with Fuji or Gala varieties, and pomegranate arils with dried cranberries if needed.

Keywords: fall salad, apple orzo salad, autumn salad, kale salad, prosciutto salad, roasted nuts salad, healthy lunch, seasonal salad