Fall Harvest Apple Orzo Salad
This gorgeous Fall Harvest Apple Orzo Salad is one of my favorites to highlight the season. Orzo pasta is combined with Honeycrisp apples, kale, shredded Brussels sprouts, Manchego & feta cheese. It’s tossed in a savory dressing flavored with brown butter, apple cider and cinnamon and topped with pomegranate seeds, spiced nuts and crispy prosciutto.
Every mouthful is a pure delight!
There are a few components to this recipe. None are challenging, so let’s go!
Begin by tossing the hazelnuts, pumpkin seeds, butter and spices together on a parchment-lined sheet pan. Lay the prosciutto over the nut mixture. Bake for about 10 minutes and then drizzle honey over and return to the oven for a few minutes. Remove from the oven and let cool. Break up the prosciutto into bite-size pieces.
Cook the orzo as directed on the box.
To make the vinaigrette, combine butter, shallot and thyme in a saucepan and cook until the butter is browned. Add the cider and cinnamon and the boil until reduced by half. Add the olive oil, honey and spices.
In a large salad bowl, combine the kale, Brussels sprouts and cooked orzo. Add the apples and pomegranate seeds and toss with the vinaigrette.
Top the salad with the nut mixture, crispy prosciutto, Manchego and feta cheese.
I’m feeling like this will be your new fall favorite salad!
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Fall Harvest Apple Orzo Salad
Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
- 1/2 cup (4 ounces) raw hazelnuts or pecans
- 1/2 cup pumpkin seeds (pepitas)
- 1 tbsp unsalted butter
- 1 tsp smoked paprika
- 1/2 tsp ground chipotle
- 3 ounces thinly sliced prosciutto (omit if vegetarian)
- 2 tbsp honey
- flaky sea salt
- 1 pound orzo pasta
- 4 cups shredded kale
- 2 cups shredded brussels sprouts
- 2 Honeycrisp apples
- 1/2 cup pomegranate arils
- 1 cup cubed Manchego cheese (or white cheddar)
- 4 ounces cubed or crumbled feta cheese
Cinnamon Cider Vinaigrette:
- 2 tbsp salted butter
- 1 shallot, sliced or chopped
- 2 tbsp fresh thyme leaves
- 1/2 cup apple cider
- 1/4 tsp ground cinnamon
- 1/3 cup extra virgin olive oil
- 2 tsp honey (optional)
- salt and black pepper
- chili flakes
Instructions
Preheat the oven to 375° F. Line a baking sheet with parchment paper.
On the baking sheet, toss together the hazelnuts, pumpkin seeds, butter, paprika, and chipotle. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Drizzle over the honey, throw back in the oven for 5 minutes. Sprinkle with sea salt. Remove from the oven and let cool. Break up the prosciutto into bite-size pieces.
Meanwhile, cook the orzo as directed on the box. Drain. In a large salad bowl, combine the kale, Brussels sprouts, and warm orzo. Add the apples and pomegranate arils.
To make the vinaigrette, in a skillet, cook the butter, shallot, and thyme over medium heat until the butter is browned, 5 minutes. Remove from the heat, add the cider and cinnamon. Boil over high heat, 5 minutes, until reduced by half. Add the olive oil, honey, salt, pepper, and chili flakes. Taste and adjust as needed.
Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, Manchego, and feta. Eat and enjoy!
Recipe by Halfbaked Harvest
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