Fall Orzo Salad

As seen on Good Day Sacramento – This cozy Fall Orzo Salad is a new favorite! Featuring 3 Farm Daughters pasta and seasonal produce from Our Farms, it layers a warm shallot–thyme vinaigrette (with a hint of cinnamon) over orzo, kale, sautéed Brussels sprouts, crisp apples, pomegranate, feta, and shaved Manchego, finished with a honeyed prosciutto–nut crunch. Simple to make, perfect warm or at room temp, and made for fall gatherings.

Serves: 6–8 as a side Active: 30 min | Total: ~45 min

Ingredients

Warm Shallot–Thyme Vinaigrette

• 2 Tbsp olive oil

• 2 large shallots, finely sliced

• 6–8 sprigs fresh thyme (leaves stripped, tender stems ok)

• ¼ cup apple cider vinegar

• ½ cup extra-virgin olive oil

• ¼ tsp ground cinnamon

• ½–1 tsp kosher salt, to taste

• Freshly ground black pepper, to taste

Honeyed Prosciutto–Nut Crunch

• 4–6 thin slices prosciutto, torn

• ⅓ cup pistachios

• ⅓ cup walnuts

• ¼ cup pumpkin seeds (pepitas)

• 1 Tbsp unsalted butter, melted

• 2 Tbsp honey

Salad

• 12 oz orzo, cooked al dente and cooled

• 2 cups finely chopped kale (Tuscan or curly), massaged with a pinch of salt

• 8 oz Brussels sprouts, thinly sliced

• 1 Tbsp olive oil (for sautéing)

• 1 crisp apple, thinly sliced (Honeycrisp or Pink Lady)

• ½ cup pomegranate seeds

• ½ cup crumbled feta

• 2 oz Manchego, shaved