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 and Clif Family 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

Instructions

1. Make the crunchy topping
   Preheat oven to 350°F (175°C). On a parchment-lined sheet pan, scatter prosciutto, pistachios, walnuts, and pumpkin seeds. Drizzle with melted butter and honey; toss to coat. Spread in an even layer and bake 12–15 minutes, stirring once, until nuts are toasty and prosciutto is crisp. Cool on the pan.

2. Sauté the Brussels
   Heat 1 Tbsp olive oil in a skillet over medium-high. Add sliced Brussels sprouts, a pinch of salt, and cook 4–5 minutes, stirring, until bright and lightly caramelized. Set aside to cool slightly.

3. Warm vinaigrette
   In a small saucepan, heat 2 Tbsp olive oil over medium. Add shallots and thyme; sauté until tender and fragrant, 3–4 minutes. Stir in apple cider vinegar, ½ cup EVOO, and cinnamon; season with salt and pepper. Simmer gently 5 minutes. Keep warm (or rewarm before tossing).

4. Build the salad
   In a large bowl, combine cooked orzo, kale, sautéed Brussels sprouts, sliced apple, pomegranate seeds, feta, and Manchego. Pour over warm vinaigrette and toss gently until everything is glossy and coated.

5. Finish & serve
   Top with the honeyed prosciutto–nut crunch right before serving. Taste and adjust salt/pepper. Serve slightly warm or at room temperature.