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Fall Harvest Apple Orzo Salad. Shredded kale, shaved Brussels sprouts, orzo pasta, Honeycrisp apples, pomegranates, candied seeds or hazelnuts, and crispy prosciutto are all tossed together in a brown butter, thyme, and reduced cider vinaigrette. Then, cubes of nutty Manchego cheese and salty feta are added for the perfect balance of savory, smoky, sweet, and salty fall flavors. This is truly a staple salad for the season.
You knew it was coming—I can’t let September pass without sharing a new fall salad. I love them so much, and when they include both apples and pomegranate arils, they’re my absolute favorite.
I crave these salads!
This year’s harvest salad is more of a dinner salad than a side. Whenever you add a grain, it instantly feels heartier and more satisfying than just greens and cheese. Of course, there’s a time and place for both, but right now I’m loving the warmth and heartiness of this salad. It’s exactly what we need for the season ahead.
I’ve been piecing this salad together for the last month—first in my head, then testing it a few times until I landed on the perfect combination. The shaved Brussels sprouts, the Manchego, and especially the reduced apple cider vinaigrette are what make this harvest salad so special. I’ve been so excited to share it with you all month long!
The Details, Tips, and Tricks
Ingredients
- hazelnuts – but any raw nut is great
- pumpkin seeds
- salted butter
- prosciutto
- smoked paprika
- ground chipotle
- honey
- flaky sea salt
- prosciutto
- kale
- brussels sprouts
- orzo
- Honeycrisp apples
- pomegranate arils
- Manchego cheese
- feta cheese
Cinnamon Cider Vinaigrette
- salted butter
- shallots
- thyme
- apple cider – not to be confused with apple cider vinegar
- cinnamon
- honey
- chile flakes
Special Tools
For this autumn salad, you’ll need a baking sheet, a pot for cooking the orzo, a small skillet, and your favorite salad bowl and serving set.
Steps
Step 1: Make the smoky seeds and nuts
On a baking sheet, toss the raw hazelnuts (I love pairing them with Brussels sprouts and Manchego) and pumpkin seeds with salted butter, smoky paprika, and a pinch of chipotle.
Arrange the prosciutto slices over the seeds and nuts. Bake until the nuts and seeds are toasted and the prosciutto is crispy. Drizzle honey over everything, then bake another 5 minutes. Sprinkle with sea salt.
Hosting Tip: These nuts and seeds are addicting—make a double batch for snacking throughout the week. They’re also amazing on a fall cheese board or served over baked brie with extra honey.
Step 2: Cook the orzo and toss the salad
While the seeds are roasting, boil the orzo. Toss the warm orzo with the kale, shredded Brussels sprouts, apples, and pomegranate in a big salad bowl.
I love mixing the orzo with the greens while it’s still warm—the heat helps soften the kale and sprouts just perfectly.
Step 3: Make the vinaigrette
Melt a couple of tablespoons of salted butter in a skillet with shallots and thyme. Cook until the butter browns around the shallots—it will smell incredible.
Remove from the heat and stir in the apple cider plus a cinnamon stick. Bring to a boil, then simmer until the cider reduces into a syrupy base. Discard the cinnamon stick, then whisk in olive oil, honey, salt, pepper, and a pinch of chili flakes.
Step 4: Toss the salad
Pour the warm vinaigrette over the salad and toss well to coat the greens. Add the toasted hazelnuts and pumpkin seeds, along with the crispy prosciutto from step 1.
Finish with cubes of Manchego cheese and crumbled feta.
Step 5: Serve
Serve the salad right after tossing—this keeps the prosciutto nice and crunchy. It’s such a delicious mix of warm, smoky, sweet, and salty fall flavors.
This salad truly has it all, so don’t skimp on any of the ingredients. It’s cozy enough for a weeknight dinner but special enough for entertaining. Pair it with roasted salmon, pot roast, chicken, or even your holiday turkey.
I can’t believe the holiday season is so close!
Looking for other fall salad recipes? Here are a few ideas:
Harvest Brie and Cheddar Apple Kale Salad
Butternut Squash Orzo Salad with Candied Bacon
Fall Harvest Roasted Butternut Squash and Pomegranate Salad
Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette
Pomegranate Salad with Maple Candied Walnuts
Lastly, if you make this Fall Harvest Apple Orzo Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fall Harvest Apple Orzo Salad
Prevent your screen from going dark
Servings: 6
Calories Per Serving: 606 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cinnamon Cider Vinaigrette
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1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. 2. On the baking sheet, toss together the hazelnuts, pumpkin seeds, butter, paprika, and chipotle. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Drizzle over the honey, throw back in the oven for 5 minutes. Sprinkle with sea salt.3. Meanwhile, cook the orzo as directed on the box. Drain. In a large salad bowl, combine the kale, brussels sprouts, and warm orzo. Add the apples and pomegranate arils.4. To make the vinaigrette. In a skillet, cook the butter, shallot, and thyme over medium heat until the butter is browned, 5 minutes. Remove from the heat, add the cider and cinnamon. Boil over high heat, 5 minutes, until reduced by half. Add the olive oil, honey, salt, pepper, and chili flakes. Taste and adjust as needed.5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, Manchego, and Feta. Eat and enjoy!
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