Description
This cozy, colorful salad combines roasted fall vegetables, tender orzo, tangy goat cheese, and tart cranberries into one satisfying dish. Whether you serve it warm or chilled, it’s the perfect seasonal side or main course for your autumn table.
Ingredients
1 cup orzo pasta
2 cups sweet potatoes, peeled and diced
1 medium red onion, sliced
2 cups kale leaves, torn into pieces
1/2 cup dried cranberries
1/3 cup goat cheese, crumbled
2 tablespoons olive oil (plus extra for drizzling)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C).
2. Spread sweet potatoes, red onion, and kale on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the vegetables for 25–30 minutes, flipping halfway through, until tender and crisp on the edges.
4. Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente.
5. Drain the orzo and rinse under cool water to prevent sticking.
6. In a large bowl, combine cooked orzo, roasted vegetables, dried cranberries, and goat cheese.
7. Drizzle with additional olive oil and toss gently to combine.
8. Taste and adjust with more salt, pepper, or a splash of lemon juice if desired.
9. Serve warm or refrigerate and enjoy chilled.
Notes
For best texture, roast kale separately from potatoes if your baking sheet is crowded.
A splash of lemon juice can brighten the entire dish just before serving.
Letting the salad rest for 30 minutes before serving enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 9g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
Keywords: fall salad, orzo, sweet potato, kale, goat cheese