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Fall Harvest Apple Orzo Salad Recipe

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★★★★★

5 from 790 reviews

This Fall Harvest Apple Orzo Salad is a vibrant and hearty dish that combines tender orzo pasta with fresh kale, Brussels sprouts, and sweet Honeycrisp apples. Enhanced by the tart burst of pomegranate arils and a savory blend of crispy prosciutto, Manchego, and feta cheese, this salad is grounded by a warm apple cider vinaigrette and toasted hazelnuts. Perfect for a wholesome lunch or an elegant side during the autumn season, it’s a delightful balance of sweet, tangy, and savory flavors.

Ingredients

Scale

Salad 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, finely shredded (Shredded cabbage can be used if unavailable)
  • 2 Honeycrisp Apples, diced (Fuji or Gala apples make great substitutes)
  • 1 cup Pomegranate Arils (Dried cranberries can work as an alternative)
  • 4 slices Prosciutto (Omit for vegetarian or replace with crispy tofu)
  • 1 cup Manchego Cheese, cubed (Try aged cheddar as substitute)
  • 1 cup Feta Cheese, crumbled (Goat cheese also works well)
  • 1/2 cup Hazelnuts (Almonds or sunflower seeds as alternatives)

Vinaigrette and Roasting Ingredients

  • 1/2 cup Salted Butter (Olive oil as dairy-free substitute)
  • 1/4 cup Apple Cider (Can substitute with white or balsamic vinegar)
  • 1 Shallot, minced (Garlic and dried thyme can be used alternatively)
  • 1 tablespoon Honey (Maple syrup for vegan version)
  • 1 teaspoon Chili Flakes (Omit for milder flavor)

Instructions

  1. Preparation: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for roasting.
  2. Roast Nuts and Prosciutto: On the baking sheet, mix together 1/2 cup hazelnuts, 1/2 cup salted butter, and 1 teaspoon chili flakes. Arrange the 4 slices of prosciutto around the mixture. Bake these for approximately 10 minutes until the nuts are toasted, the butter has melted, and the prosciutto is crispy and golden brown. Remove from oven and set aside.
  3. Cook Orzo: Boil the orzo pasta according to the package instructions until al dente, then drain thoroughly to remove excess water. Keep the orzo warm for assembling the salad.
  4. Combine Vegetables and Fruits: In a large mixing bowl, combine the warm orzo pasta with 2 cups shredded kale, 1 cup finely sliced Brussels sprouts, 2 diced Honeycrisp apples, and 1 cup pomegranate arils. Toss gently to mix all ingredients evenly.
  5. Prepare Vinaigrette: In a skillet over medium heat, melt the remaining salted butter. Add the minced shallots and cook until they’re soft and golden, releasing their aroma. Pour in 1/4 cup apple cider, then whisk in 1 tablespoon honey, and season with salt and pepper to taste, creating a warm vinaigrette.
  6. Toss Salad: Pour the vinaigrette over the orzo and vegetable mixture. Toss thoroughly to ensure everything is well coated with the dressing.
  7. Assemble and Serve: Top the tossed salad with the warm roasted hazelnuts, crispy prosciutto slices, cubed Manchego cheese, and crumbled feta cheese. Serve immediately to enjoy the contrast of warm and cool textures and flavors.

Notes

  • For a gluten-free version, substitute orzo pasta with quinoa.
  • Vegetarians can omit prosciutto or use crispy tofu as a protein substitute.
  • Adjust chili flakes to preference for spice level, or omit for a milder salad.
  • Maple syrup can be used in place of honey for a vegan-friendly vinaigrette.
  • Alternative nuts such as almonds or sunflower seeds work well if hazelnuts are unavailable.
  • The salad is best served immediately to maintain the crispness of the vegetables and the warmth of the roasted components.

Keywords: fall salad, apple salad, orzo salad, autumn recipe, kale salad, roasted nuts, prosciutto salad

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