Warm Fall Orzo Salad with Brussels Sprouts and Delicata Squash
Published Oct 23, 2026
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Warm Fall Orzo Salad with Brussels Sprouts and Delicata Squash is the perfect fall side dish! Tender orzo, roasted vegetables, crispy pancetta, sharp white cheddar, and pomegranate seeds are tossed in a tangy honey Dijon vinaigrette. It’s perfect for weeknight dinners, holidays, or meal prep.
Looking for more fall recipes? Try my Apple Cider Braised Chicken and Rice, Butternut Squash Brown Butter Miso Pasta, or Brown Butter Sage Gnocchi.
🐝 Quick Look: Warm Fall Orzo Salad
- What it is: A warm orzo salad with roasted delicata squash, Brussels sprouts, crispy pancetta, white cheddar, and a honey Dijon vinaigrette.
- Time: 20 minutes prep, 30 minutes cook, 50 minutes total.
- Servings: 6 (as a side dish).
- Main ingredients: Orzo, delicata squash, Brussels sprouts, pancetta, sharp white cheddar, and pomegranate arils.
Why You’ll Love This Recipe
- Screams fall: Roasted delicata squash, crispy Brussels sprouts, and a tangy honey Dijon vinaigrette make this a perfect seasonal side. Try my Brown Butter Sage Butternut Squash Ravioli, Baked Sage Pork Meatballs with Apple Cider Orzo, or Fall Harvest Bowl for more fall favorites.
- So many delicious textures: Tender orzo, crispy pancetta, sharp white cheddar, and juicy pomegranate seeds make every bite a little different. My Steak Caesar Salad and Spring Orzo Pasta Salad are also packed with delicious flavors and textures.
- Perfect for gatherings: It’s delicious warm or at room temperature, making it a great side for Thanksgiving, holiday dinners, or potlucks. Pair it with my Crispy Parmesan Chicken or Carrot Ginger Soup.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Orzo: A small, rice-shaped pasta that makes the perfect base for this warm fall salad.
- Delicata Squash: A slightly sweet winter squash with thin, edible skin that becomes tender when roasted. Try it in my Kale Salad with Delicata Squash as well!
- Shaved Brussels Sprouts: Thinly sliced Brussels sprouts that develop crispy, browned edges when roasted. Also try them in my Chicken Sausage and Brussels Sprouts Pasta.
- Pomegranate Arils: dd bright pops of sweet-tart flavor and a little crunch to every bite.
Tips and Substitutions
- Squash: Substitute peeled, cubed butternut squash or sweet potatoes. Roast for about 10 minutes before adding the Brussels sprouts, since they may take longer to cook.
- Cheese: Swap the sharp white cheddar for crumbled goat cheese or feta.
- Add protein: Stir in shredded or rotisserie chicken to make this a heartier main dish.
- Extra crunch: Add toasted pecans, walnuts, or pumpkin seeds.
- More greens: Toss in a handful of arugula or baby kale for extra greens and volume.
- Pancetta: Omit for a vegetarian version, or substitute crispy bacon.
- Make ahead: Prepare in advance, but add the pancetta and pomegranate arils just before serving. Refresh with extra vinaigrette as needed.
How to Make Warm Fall Orzo Salad
See the recipe card below for full instructions and exact amounts.
- Cut the delicata squash into small, evenly sized pieces.
- Toss the squash and shaved Brussels sprouts with olive oil, thyme, salt, and pepper.
- Spread the diced pancetta on a separate baking sheet and bake until crispy.
- Roast the vegetables until the squash is tender and the Brussels sprouts are browned.
- Whisk together the honey Dijon vinaigrette ingredients until combined.
- Cook the orzo until al dente, drain, and toss with some of the vinaigrette.
- Add the roasted vegetables to the dressed orzo and gently combine.
- Add the white cheddar, crispy pancetta, and pomegranate arils, reserving some pancetta and pomegranate for serving.
Recipe FAQs
Can I serve this orzo salad cold?
Yes! While I prefer it warm or at room temperature, you can also serve it chilled. The cheddar will be firmer, and the orzo may absorb more dressing as it sits. Toss everything together before serving and add a little extra vinaigrette if needed.
How do I keep the orzo from sticking together?
Drain the orzo and toss it with some of the vinaigrette while it’s still warm. This helps prevent sticking and allows the pasta to absorb the dressing.
Do I need to let the roasted vegetables cool before adding them to the orzo?
No! You can toss the roasted vegetables with the warm orzo right away. Just let the mixture cool slightly before adding the cheddar so the cheese holds its shape.
Can I make this orzo salad vegetarian?
Absolutely! Simply omit the pancetta. For extra crunch, try adding toasted pecans, walnuts, or pumpkin seeds. The roasted vegetables, white cheddar, and honey Dijon vinaigrette provide plenty of flavor on their own. Taste before serving and add a little extra salt if needed, since the pancetta contributes saltiness to the dish.
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Warm Fall Orzo Salad with Brussels Sprouts and Delicata Squash
This Warm Fall Orzo Salad combines roasted delicata squash and Brussels sprouts with crispy pancetta and sharp white cheddar, all tossed in a tangy honey Dijon vinaigrette.
Ingredients
Orzo Salad
- 8 ounces Orzo Pasta
- 1 medium Delicata Squash, about 1 pound, seeded and cut into ½-inch cubes
- 12 ounces Shaved Brussels Sprouts
- 3 tablespoons Extra Virgin Olive Oil
- 1 ½ teaspoons Fresh Thyme
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 4 ounces White Cheddar Cheese, cut into ½-inch cubes
- 4 ounces Pancetta, diced
- ½ cup Pomegranate Arils
Honey Dijon Vinaigrette
- ¼ cup Extra Virgin Olive Oil
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 2 teaspoons Honey
- 1 small Shallot, finely minced
- 1 clove Garlic, finely minced or grated
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Instructions
- Prepare the vegetables: Preheat the oven to 425°F. Add the delicata squash and shaved Brussels sprouts to a large, rimmed baking sheet. Drizzle with olive oil and season with thyme, salt, and pepper. Toss to coat and spread into an even layer.
- Roast the vegetables: Roast for 20–25 minutes, tossing halfway through, until the squash is fork-tender and the Brussels sprouts are browned and crispy. Begin checking around 15 minutes, as the Brussels sprouts may cook faster.
- Bake the pancetta: Meanwhile, spread the diced pancetta on a separate, small rimmed baking sheet. Bake at 425°F for 10–15 minutes, until golden and crispy. Set aside.
- Cook the orzo: Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and transfer to a large serving bowl.
- Make the vinaigrette: Whisk together all vinaigrette ingredients in a small bowl or shake in a jar until combined.
- Assemble the salad: Toss the warm orzo with about half of the vinaigrette. Add the roasted vegetables and gently combine, adding more dressing as needed.
- Finish and serve: Let cool for 3–5 minutes, then gently fold in the white cheddar, about ¾ of the pancetta, and ¾ of the pomegranate arils. Divide among serving bowls and top with the remaining pancetta, pomegranate arils, and a drizzle of vinaigrette. Serve warm or at room temperature.
Notes
- Delicata squash: The skin is edible, so there’s no need to peel it. Trim both ends, halve lengthwise, and scoop out the seeds. Cut into ½-inch-thick slices, then into ½-inch pieces.
- Brussels sprouts: I recommend a 12-ounce bag of pre-shaved Brussels sprouts. If unavailable, use 1 pound of whole Brussels sprouts. Trim the stem ends, halve lengthwise, place cut-side down, and thinly slice crosswise.
- Pomegranate arils: I use ready-to-eat arils sold in small cups at the grocery store. You can also remove them from a whole pomegranate.
- Thyme: Substitute ½ teaspoon dried thyme for the 1½ teaspoons fresh thyme leaves.
- Roasting: Use a large, rimmed baking sheet (about 18 × 13 inches) to avoid overcrowding. Use a second sheet if needed. Check the Brussels sprouts periodically and remove any pieces that brown before the squash is tender.
- Pancetta: Cooking time depends on the size of the pieces, so begin checking around 10 minutes. Omit for a vegetarian version.
- White cheddar: Use a block of sharp white cheddar. Let the salad cool slightly before adding it so the cubes soften without completely melting. Crumbled goat cheese or feta also work.
- Make ahead: Serve warm or at room temperature. If preparing ahead, add the pancetta and pomegranate arils just before serving for the best texture.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Enjoy cold, at room temperature, or gently warmed. Add olive oil or leftover vinaigrette if the orzo seems dry.
Nutrition
Calories: 514kcal, Carbohydrates: 46g, Protein: 15g, Fat: 31g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.02g, Cholesterol: 31mg, Sodium: 685mg, Potassium: 686mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1683IU, Vitamin C: 60mg, Calcium: 197mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Pasta salad isn’t just for summer anymore! I love how every bite is packed with so many different flavors and textures. I hope you love this fall orzo salad!