Introduction

Fall Harvest Apple Orzo Salad is a vibrant and hearty dish that combines the sweetness of apples and pomegranate with the savory flavors of prosciutto and cheese. This salad is perfect for autumn gatherings or a colorful weeknight meal, offering a delightful mix of textures and tastes.

A large wooden bowl filled with a mixed salad sits on a white marbled surface. The bottom layer is dark green leafy spinach, above it is a layer of light beige orzo pasta evenly spread. Scattered throughout are small clusters of finely chopped reddish-brown bacon or sausage bits, adding texture. Thin slices of shiny red-skinned apple with white flesh are placed on top in a circular pattern, some pieces overlapping. The salad is mixed but the layers and colors are still visible, showing a fresh and colorful dish with a variety of textures. 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 (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 a 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)
1/2 cup Salted Butter (Olive oil is a great dairy-free substitute)
1/4 cup Apple Cider (Can exchange for white or balsamic vinegar if needed)
1 Shallot (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

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: On the prepared baking sheet, mix together hazelnuts, pumpkin seeds, salted butter, and chili flakes. Arrange the prosciutto slices around the mixture. Bake for about 10 minutes until the nuts are toasted and the prosciutto is crispy and golden brown.
Step 3: Cook the orzo pasta according to the package instructions, then drain thoroughly and keep warm.
Step 4: In a large bowl, combine the warm orzo with shredded kale, finely sliced Brussels sprouts, diced apples, and pomegranate arils.
Step 5: To make the vinaigrette, melt butter in a skillet over medium heat. Add minced shallot and cook until golden and fragrant.
Step 6: Pour in apple cider and whisk in honey, salt, and pepper to taste. Remove from heat once combined.
Step 7: Pour the vinaigrette over the orzo mixture and toss well to coat everything evenly.
Step 8: Top the salad with roasted nuts and seeds, crispy prosciutto, cubed Manchego cheese, and crumbled feta before serving.

Tips & Variations

For a gluten-free option, substitute orzo with quinoa and swap butter for olive oil in the vinaigrette.
Replace prosciutto with crispy tofu or omit it altogether for a vegetarian version.
Try adding dried cranberries instead of pomegranate arils if fresh ones are unavailable.
Use maple syrup in place of honey to make the dressing vegan-friendly.
For a milder salad, omit the chili flakes or reduce the amount to taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the toasted nuts and prosciutto separate until ready to serve to maintain their crispness. Reheat the orzo mix gently before assembling if preferred warm.

How to Serve

A large wooden bowl is filled with a colorful, fresh salad showing many layers and textures. The bottom layer has dark green leafy spinach, topped with small light yellow orzo pasta scattered throughout. On top of this are small chunks of bright red and pale yellow chopped apples, mixed with crispy reddish-brown bacon bits and sprinkled herbs or pepper. The salad looks fresh and vibrant with a mix of soft, crunchy, and chewy textures. The background shows a few whole apples on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare most components ahead of time, but keep the roasted nuts and crispy prosciutto separate until serving to prevent them from becoming soggy.

What can I use if I don’t have honey?

Maple syrup is a great vegan alternative and works well to balance the acidity of the apple cider in the vinaigrette.