This Easy Recipe for Fall Crunch Kale Salad with Orzo is the perfect dinner to make when the leaves start changing! Fall is such a busy time of year, it’s great to have a dinner recipe that comes together in less than thirty minutes and has a little bit of everything in each bite!
Why You’ll Love…
This Kale Crunch Salad is a perfect dinner option when you want something quick, but still full of flavor! This Maple Tahini dressing is a classic that can be used for basically any salad! I love the combination of the sweetness with the butternut squash combining with the kale and orzo!
Substitutions and Additions:
This Kale Orzo Salad is one of my favorites to make for dinner! I probably have a variation of this dinner every week! The combination of the warm roasted veggies with the cold kale and goat cheese is so delicious! Here are some options to make this salad even better!
Add Some Nuts: If almonds aren’t your vibe, you can add pumpkin seeds, sunflower seeds, pine nuts, or another type of nut to give this salad some crunch!
Types of Protein: I like this recipe being vegetarian, so you could always add in crispy tofu for some more crunch! Or if you want extra protein, add in some shredded chicken or whatever your favorite protein is!
Add Fruit: I love a bit of fresh sweetness in a salad, so you can add in a diced green apple, a squeeze of lemon juice to the dressing, or add in your favorite dried fruit! All would add a bit of sweetness to this recipe!
Other Grain: If you don’t like orzo pasta, you can always use another type of grain like brown rice or another pasta!
Cheese Options: If you don’t like goat cheese, you can do feta cheese or grated parmesan cheese on top! I like have some kind of cheese with my salad, but you can always leave it off! Some types of goat cheese have herbs mixed in it, and that’s also super delicious!
If you’re looking for another delicious salad dinner option, I have all of my favorite savory dishes linked here! I have another salad recipe that includes chopped kale, red onion, and sweet potatoes that’s equally as delicious!
Equipment Needed:
Baking Sheet – I use a large baking sheet to roast the chickpeas and butternut squash! You could also use an airfryer with the roast option as well!
Parchment Paper – This helps make clean up a breeze!
Small Jar – I like to use a small jar to mix the salad dressing! It’s great for mixing everything together and you can store any leftover dressing in the fridge!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. On a parchment lined baking sheet, add diced butternut squash and chickpeas. Drizzle over olive oil, cumin, cinnamon, oregano, salt and pepper. Mix together, then roast in the oven.
Step 2. In a small jar, make the dressing by combining olive oil, tahini, maple syrup, apple cider vinegar, garlic, oregano, nutmeg, salt and pepper.
Step 3: Then prep the kale by drizzling over some of the dressing and massage together.
Step 4. Assemble by adding cooked orzo in a bowl, with kale, the roasted butternut squash and chickpeas. Then add in almonds, goat cheese, cilantro and parsley! Drizzle over remaining dressing and enjoy!
Storage Instructions:
If you want to meal prep this Orzo Kale Salad, I recommend making the roasted vegetables and orzo ahead of time and storing in an airtight container in the fridge! You can drizzle extra olive oil over the orzo to prevent it from sticking together!
Then when it’s ready to serve, you can just add everything to a bowl and mix together! This would be a great option if you’re busy carving pumpkins!
Helpful Tips and Tricks
When it comes to butternut squash, I recommend buying the precut option at the grocery store! Butternut squash can be super tricky to cut and peel, so it’s easier and a safer option to just buy the precut butternut squash!
This Fall Orzo Salad has a little bit of everything in each bite! The warm elements of this salad pair perfectly with the chopped gale and goat cheese! This salad is the perfect main dish when you’re looking for something quick but still delicious!
Cheers!
-Holly Michelle
Easy Recipe for Fall Crunch Kale Salad with Orzo
Equipment
- Sheet Pan
- Parchment Paper
- Small Jar
Ingredients
- 2 cups Butternut Squash diced
- 1 can Chickpeas rinsed and drained
- 1 teaspoon Cumin
- 1/4 teaspoon Cinnamon
- 1 teaspoon Oregano
- Salt and Pepper to taste
- 2 tablespoons Olive Oil
- 1 cup Orzo
- 2 cups Kale
- 1/2 cup Sliced Almonds
- Goat Cheese
- Cilantro and Parsley garnish
Maple Tahini Dressing:
- 1/3 cup Olive Oil
- 3 tablespoons Tahini
- 2 tablespoons Maple Syrup
- 1 tablespoon Apple Cider Vinegar
- 1 Garlic Clove
- 1/2 teaspoon Oregano
- 1/8 teaspoon Nutmeg
- Salt and Pepper to taste
Instructions
- Preheat oven to 425 degrees.
- On a parchment lined baking sheet, add chopped butternut squash and drained chickpeas.2 cups Butternut Squash, 1 can Chickpeas
- Drizzle with olive oil, then add cumin, cinnamon, oregano, salt and pepper. Mix together then roast for about 15-20 minutes.1 teaspoon Cumin, 1/4 teaspoon Cinnamon, 1 teaspoon Oregano, Salt and Pepper, 2 tablespoons Olive Oil
- While the vegetables roast, make orzo compared to package directions.1 cup Orzo
- Then make the dressing:
- Make the dressing by adding olive oil, tahini, maple syrup, apple cider vinegar, garlic, organo, and nutmeg in a jar. Seal the jar tightly and shake to combine. Season with salt and pepper.1/3 cup Olive Oil, 3 tablespoons Tahini, 2 tablespoons Maple Syrup, 1 tablespoon Apple Cider Vinegar, 1 Garlic Clove, 1/2 teaspoon Oregano, 1/8 teaspoon Nutmeg, Salt and Pepper
- Drizzle about a few tablespoons of dressing over the kale. Massage it together.2 cups Kale
- To assemble, add the kale to a bowl, then top with orzo, roasted butternut squash and chickpeas.
- Add sliced almonds, goat cheese crumbles, and fresh herbs to the top! Serve and enjoy!1/2 cup Sliced Almonds, Goat Cheese, Cilantro and Parsley
