Warm Fall Orzo Salad with Brussels Sprouts and Delicata Squash

Warm fall orzo salad in a white bowl with roasted delicata squash, Brussels sprouts, cubes of white cheddar, crispy pancetta, and red pomegranate seeds.

5 from 1 vote

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.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Salad, Side Dish

Cuisine: American

Keyword: Brussels Sprouts, Cheese, Delicata Squash, Fall, Orzo, Pancetta, Pasta, Salad

Servings:

Author: Carolyn Stilwell

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

US Customary - Metric

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.

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