Fall Orzo Pasta Salad with Leek and Maple Vinaigrette

This hearty, beautiful, Fall Orzo Pasta Salad showcases all the best parts of autumn! We’ve got orzo, roasted butternut squash, hearty kale, dried cranberries, toasted pecans and a Leek Maple balsamic vinaigrette. It’s filled with loads of beautiful color, texture and flavor. The best part is, it can easily be made ahead of time, making it the perfect addition to any fall gathering, holiday table or meal prep!

1 1/2 cups uncooked orzo pasta      

2 cups cubed butternut squash 

2 cups shredded kale          

1/2 cup chopped toasted pecans

1/2 cup dried cranberries

1/2 cup Joe and Son’s Greek Leek Olive Oil + 1 tbsp

1/2 cup Joe and Son’s Vermont Maple Balsamic

1 tbsp Joe and Son’s Pecan Honey Mustard

Preheat the oven: to 400°. Line a large rimmed baking sheet with parchment. Add the butternut squash and toss with a tablespoon of Leek Olive Oil, salt, and pepper. Roast for 20-25 minutes until tender and golden, tossing once during cooking.


Meanwhile, bring a large pot of salted water to a boil for the orzo. Cook according to package directions, or until al dente. Drain, and set aside to let cool completely.


While orzo is cooking, make the vinaigrette. In a medium jar, combine the Maple Balsamic Vinegar, Pecan Honey Mustard, and Greek Leek Olive Oil. Shake until combined and emulsified.


Toast the pecans by putting them in a small, dry skillet, over medium-low heat until golden and fragrant. Stir frequently, watching very closely as they can burn quickly.


Once orzo has cooled, add to a large bowl. Add the kale, toasted pecans, dried cranberries, and butternut squash. Add the vinaigrette, and a few good pinches of salt and freshly cracked black pepper, and stir gently to combine.





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