Fall Harvest Apple Orzo Salad That Will Wow Your Guests Recipe
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.
- 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
