Embrace the flavors of autumn with this vibrant orzo pasta salad, a delightful medley of roasted butternut squash, crispy bacon, and the subtle tang of cranberries, all harmonized by a luscious maple vinaigrette. Perfect as a hearty side or a satisfying vegetarian main course.

Follow The Directions

01

Step

5 mins

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange bacon slices on the sheet.

02

Step

10 mins

Bake for 10 minutes, or until the bacon is crisp. Transfer bacon to a paper towel-lined plate to drain. Reserve the bacon drippings in the pan.

03

Step

2 mins

Increase oven temperature to 425°F (220°C).

04

Step

3 mins

In the same baking sheet with bacon drippings, combine butternut squash, red onion, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and fresh thyme. Toss to coat evenly.

05

Step

20 mins

Roast for 20 minutes, or until the squash is tender and lightly browned. Set aside to cool slightly.

06

Step

10 mins

Meanwhile, cook orzo according to package directions in a large pot of salted boiling water (about 10 minutes). Drain well and rinse with cold water to stop the cooking process. Set aside.

07

Step

5 mins

In a small bowl, whisk together apple cider vinegar, maple syrup, whole grain mustard, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Gradually whisk in 1/4 cup olive oil until the vinaigrette is emulsified.

08

Step

2 mins

In a large bowl, combine cooked orzo, Brussels sprouts, toasted walnuts, and dried cranberries. Pour the maple vinaigrette over the mixture and toss gently to coat.

09

Step

3 mins

Add the roasted butternut squash and crumbled bacon to the bowl. Gently fold in to combine, being careful not to break the squash. Top with feta cheese if desired.

10

Step

2 mins

Serve immediately or chill for later. The flavors meld beautifully as it sits.

For a vegetarian option, omit the bacon and add a tablespoon of smoked paprika to the butternut squash before roasting to add a smoky depth.
To save time, you can purchase pre-cut butternut squash.
Feel free to substitute other nuts for walnuts, such as pecans or almonds.
The maple vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
If you don't have apple cider vinegar, white wine vinegar or balsamic vinegar can be used instead.
Adding toasted pepitas would work well with the fall theme of the dish.