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Butternut Squash and Brussels Sprouts Orzo Salad

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Make this Roasted Butternut Squash and Brussels Orzo Salad and enjoy a refreshing yet comforting meal perfect for gatherings or meal prep. This delicious salad comes together in under an hour with minimal effort. The sweet, caramelized butternut squash and crispy Brussels sprouts pair perfectly with tender orzo, crunchy pecans, and a tangy balsamic dressing. Finished with fresh parsley, dried cranberries, and a hint of dairy-free parmesan, it’s a salad that works as a side or main dish. Serve it warm for a cozy meal or chilled for a fresh take on pasta salad!
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Easy Roasted Vegetable Orzo Salad

This Roasted Butternut Squash and Brussels Orzo Salad is the ultimate combination of hearty, fresh cozy and seasonal, making it a contender for the best orzo salad you’ll ever eat! All these delicious seasonal ingredients come together to make a salad that is perfect at this time of the year. This simple orzo salad blends roasted vegetables, tender orzo pasta, and vibrant flavors into a dish that works as both a light main course and a side dish. If you’re all about crispy brussels or sweet and caramelized butternut squash this recipe is going to become your new obsession! Tossed with dairy-free parmesan, lemon zest and balsamic vinegar, the flavors complement each other perfectly and it’s brightened up with a sprinkle of dried cranberries and toasted pecans for that sweet-savory balance.

Whether you’re looking for a salad with orzo pasta that can be served warm or a chilled orzo pasta salad recipe for easy meal prep, this dish delivers on all fronts. Featuring wholesome ingredients and a tangy, slightly sweet dressing, this is one of those versatile orzo pasta salad recipes you’ll find yourself making again and again. Get ready to add this standout recipe to your go-to list of orzo dishes for every occasion!

What is Orzo?

Orzo is a small, rice-shaped pasta often used in soups, salads, or casseroles. Despite its resemblance to grains, it’s typically made from wheat flour, making it a versatile addition to both warm and cold dishes. Its tender texture allows it to absorb flavors beautifully, making it an ideal base for this salad. It’s possible to find this mightily little pasta gluten free so if that is a requirement don’t worry!

Dry orzo pasta close-up for a pantry-friendly meal

Roasted Butternut Squash and Brussels Orzo Salad Recipe Ingredients

  • Butternut Squash: Roasted to caramelized perfection, it adds natural sweetness to the salad.
  • Brussels Sprouts: Crispy and savory, these roasted veggies bring a hearty crunch.
  • Orzo: Tender and light, this delicious little pasta ties all the flavors together.
  • Red Onion: Finely chopped and soaked to soften its sharpness, adding a mild zing.
  • Flat-Leaf Parsley: Fresh and vibrant, it brightens the dish with herby goodness.
  • Dried Cranberries: A touch of tangy sweetness for balance.
  • Pecans: Toasted for crunch and a nutty depth of flavor.
  • Lemon Juice and Zest: Adds freshness and a hint of brightness.
  • Balsamic Vinegar: A rich, tangy dressing component that pairs beautifully with roasted veggies. A high quality balsamic vinegar is super important and this one is my absolute favorite! 
  • Dairy-Free Parmesan: Adds a savory, cheesy note without the dairy.
  • Maple Syrup: A subtle sweetness to round out the flavors.
Fresh Brussels sprouts trimmed on a wooden cutting board
Slice strips into strips

How to Make Roasted Butternut Squash and Brussels Orzo Salad

Roast the Vegetables

Preheat your oven to 425°F. Spread cubed butternut squash on one baking sheet and halved Brussels sprouts on another, cut side up for maximum crispiness. Season the squash with garlic powder, onion powder, cinnamon, and half of the salt and pepper. Sprinkle the Brussels with the remaining salt and pepper. Roast for 25-30 minutes until golden, adding pecans to the baking sheet during the last 5 minutes to toast.

Cook the Orzo

While the vegetables roast, cook the orzo according to package instructions until al dente. Drain and set aside.

Roasted Brussels sprouts on a baking sheet with golden browned edges

Assemble the Salad

In a large bowl, combine the roasted vegetables, cooked orzo, soaked red onion, parsley, cranberries, and pecans. Drizzle with lemon juice, balsamic vinegar, olive oil (if desired), and maple syrup. Sprinkle with dairy-free parmesan and toss everything together. Adjust seasoning with salt and pepper.

What to Pair with Orzo Pasta Salad

You can totally enjoy this salad all on its own as it’s super satiating, flavorful and filled with nutrition, however, if you want to jazz it up even more you could add some Grilled tofu or chickpeas for a protein punch. It also would go beautifully alongside a soup like my X or on the table at a large holiday gathering with all the holiday fixings!

Why You’ll Love This Roasted Butternut Squash and Brussels Orzo Salad

This orzo salad recipe is a standout for so many reasons. It highlights the best of seasonal fall and winter produce, making it both fresh and flavorful. Versatile enough to be served as a warm main dish or a chilled side, it fits seamlessly into any holiday spread. It would also be the perfect weeknight dinner as its a prep, roast and enjoy the type of meal that does not require a lot of attention! Naturally dairy-free and gluten-free, it’s a diet-friendly option that doesn’t sacrifice taste. With its perfect balance of sweet, tangy, and savory elements, this orzo pasta salad will have you coming back for seconds every time.

Orzo Salad Recipe Tips

  • Prep Ahead: Roast the vegetables and cook the orzo in advance for quick assembly.
  • Storage: Store leftovers in an airtight container for up to 3 days. Serve cold or at room temperature.
  • Substitutions: Swap pecans for walnuts, or try vegan goat cheese instead of dairy-free parmesan.

Did you try this recipe?

Leave a rating and review below and try out these amazing recipes:

Fall Orzo Salad

Fall Pasta Salad

Holiday Harvest Layered Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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orzo with roasted butternut squash, Brussels sprouts, pecans, cranberries, and red onion
Jackie Akerberg

Roasted Butternut Squash and Brussels Orzo Salad

5 from 2 votes
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Make this Roasted Butternut Squash and Brussels Orzo Salad and enjoy a refreshing yet comforting meal perfect for gatherings or meal prep. This delicious salad comes together in under an hour with minimal effort. The sweet, caramelized butternut squash and crispy Brussels sprouts pair perfectly with tender orzo, crunchy pecans, and a tangy balsamic dressing. Finished with fresh parsley, dried cranberries, and a hint of dairy-free parmesan, it’s a salad that works as a side or main dish. Serve it warm for a cozy meal or chilled for a fresh take on pasta salad!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Salad
Calories: 416

Equipment

  • Oven

Ingredients
  

  • 6 cups butternut squash, cubed
  • 6 cups brussels sprouts, halved
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt and pepper
  • ½ tsp cinnamon
  • ½ cup pecans
  • 1½ cups orzo, gluten free if desired, cooked according to package
  • ¼ cup red onion, finely chopped
  • ½ cup flat leaf parsley, finely chopped
  • ½ cup dried, unsweetened cranberries
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil, optional
  • ¼ cup balsamic vinegar of Modena
  • 2 tbsp dairy-free parmesan, grated
  • 1 tbsp maple syrup

Method
 

  1. Preheat oven to 425.
  2. Spread the squash on one large metal baking sheet, and place the brussels sprouts cut side up on another (this allows them to release steam and makes them extra crispy, vs placing them cut side down). Season the squash with the garlic powder, onion powder, cinnamon, and half of the salt and pepper. Toss to coat. Season the brussels with the remaining salt and pepper. Optional to spray with a light coat of cooking oil if desired, but it's not necessary for crispiness.
  3. Transfer to the oven and roast for 25-30 minutes until golden and crisp. When you have about 5 minutes left, add the pecans to the baking sheet to roast until fragrant.
  4. Soak the onion in cool water for 10 minutes to soften the bite. Drain and set aside.
  5. Add the roasted veggies and pecans, orzo, onion, parsley, lemon zest, and cranberries to a large serving bowl. Drizzle with lemon juice, optional olive oil, balsamic vinegar, parmesan and maple syrup. Toss to combine and season to taste with salt and pepper.
  6. Serve warm or chilled, as a side dish or as a main course topped with your protein of choice.

Nutrition

Serving 1servingCalories 416kcalCarbohydrates 70gProtein 11gFat 13gSaturated Fat 2gPolyunsaturated Fat 3gMonounsaturated Fat 7gSodium 488mgPotassium 1049mgFiber 10gSugar 18gVitamin A 15976IUVitamin C 121mgCalcium 142mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Let us know how it was!
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4 Responses

  1. 5 stars
    Absolutely love! I’ve made this the last two years for Christmas and it’s a crowd pleaser!

    Reply

    1. Hey Jennifer! Thanks for taking the time to share your experience with this recipe and rate it. I am so happy that you’ve made it for the holidays and everyone enjoyed it – two years in a row!!

      Reply

  2. 5 stars
    I made this last night and it was absolutely delicious! Loved the roasted veggies with the orzo, and the sauce was simple yet delicious. I did double the sauce, as it wasn’t enough, and the doubled amount was perfect. I will definitely be making this again. Thanks for another great recipe, Jackie!

    Reply
5 from 2 votes

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