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Fall Harvest Apple Orzo Salad. Shredded kale, shaved Brussels sprouts, orzo pasta, Honeycrisp apples, pomegranates, candied seeds or hazelnuts, and crispy prosciutto are all tossed together in a brown butter, thyme, and reduced cider vinaigrette. Then, cubes of nutty Manchego cheese and salty feta are added for the perfect balance of savory, smoky, sweet, and salty fall flavors. This is truly a staple salad for the season. I know you will love it!
You knew it was coming—I can’t let September pass without sharing a new fall salad. I love them so much, and when they include both apples and pomegranate arils, they’re my absolute favorite.
I crave these salads!
This year’s harvest salad is more of a dinner salad than a side. Whenever you add a grain, it instantly feels heartier and more satisfying than just greens and cheese. Of course, there’s a time and place for both, but right now I’m loving the warmth and heartiness of this salad. It’s exactly what we need for the season ahead.
I’ve been piecing this salad together for the last month—first in my head, then testing it a few times until I landed on the perfect combination. The shaved Brussels sprouts, the Manchego, and especially the reduced apple cider vinaigrette are what make this harvest salad so special. I’ve been so excited to share it with you all month long!
The Details, Tips, and Tricks
Ingredients
- hazelnuts – but any raw nut is great
- pumpkin seeds
- salted butter
- smoked paprika
- ground chipotle
- prosciutto
- honey
- flaky sea salt
- orzo
- kale
- brussels sprouts
- Honeycrisp apples
- pomegranate arils
- Manchego cheese
- feta cheese
Cinnamon Cider Vinaigrette
- salted butter
- shallots
- thyme
- apple cider – not to be confused with apple cider vinegar
- cinnamon
- honey
- chile flakes
Special Tools
For this autumn salad, you’ll need a baking sheet, a pot for cooking the orzo, a small skillet, and your favorite salad bowl and serving set.
Steps
Step 1: Make the smoky seeds and nuts
On a baking sheet, toss the raw hazelnuts (I love pairing them with Brussels sprouts and Manchego) and pumpkin seeds with salted butter, smoky paprika, and a pinch of chipotle.
Arrange the prosciutto slices over the seeds and nuts. Bake until the nuts and seeds are toasted and the prosciutto is crispy. Drizzle honey over everything, then bake another 5 minutes. Sprinkle with sea salt.
Hosting Tip: These nuts and seeds are addicting—make a double batch for snacking throughout the week. They’re also amazing on a fall cheese board or served over baked brie with extra honey.
Step 2: Cook the orzo and toss the salad
While the seeds are roasting, boil the orzo. Toss the warm orzo with the kale, shredded Brussels sprouts, apples, and pomegranate in a big salad bowl.
I love mixing the orzo with the greens while it’s still warm—the heat helps soften the kale and sprouts just perfectly.
Step 3: Make the vinaigrette
Melt a couple of tablespoons of salted butter in a skillet with shallots and thyme. Cook until the butter browns around the shallots—it will smell incredible.
Remove from the heat and stir in the apple cider plus a cinnamon stick. Bring to a boil, then simmer until the cider reduces into a syrupy base. Discard the cinnamon stick, then whisk in olive oil, honey, salt, pepper, and a pinch of chili flakes.
Step 4: Toss the salad
Pour the warm vinaigrette over the salad and toss well to coat the greens. Add the toasted hazelnuts and pumpkin seeds, along with the crispy prosciutto from step 1.
Finish with cubes of Manchego cheese and crumbled feta.
Step 5: Serve
Serve the salad right after tossing—this keeps the prosciutto nice and crunchy. It’s such a delicious mix of warm, smoky, sweet, and salty fall flavors.
This salad truly has it all, so don’t skimp on any of the ingredients. It’s cozy enough for a weeknight dinner but special enough for entertaining. Pair it with roasted salmon, pot roast, chicken, or even your holiday turkey.
I can’t believe the holiday season is so close!
Looking for other fall salad recipes? Here are a few ideas:
Harvest Brie and Cheddar Apple Kale Salad
Butternut Squash Orzo Salad with Candied Bacon
Fall Harvest Roasted Butternut Squash and Pomegranate Salad
Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette
Pomegranate Salad with Maple Candied Walnuts
Lastly, if you make this Fall Harvest Apple Orzo Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fall Harvest Apple Orzo Salad
Servings: 6
Calories Per Serving: 606 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup (4 ounces) raw hazelnuts or pecans
- 1/2 cup pumpkin seeds
- 1 tablespoon salted butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle
- 3 ounces thinly sliced prosciutto (omit if vegetarian)
- 2 tablespoons honey
- flaky sea salt
- 1 box orzo pasta
- 4 cups shredded kale
- 2 cups shredded brussels sprouts
- 2 Honeycrisp apples
- 1 cup pomegranate arils
- 1 cup cubed Manchego cheese (or white cheddar)
- 4 ounces cubed or crumbled feta cheese
Cinnamon Cider Vinaigrette
- 2 tablespoons salted butter
- 1 shallot, sliced or chopped
- 2 tablespoons fresh thyme leaves
- 1/2 cup apple cider
- 1/4 teaspoon ground cinnamon
- 1/3 cup extra virgin olive oil
- 2 teaspoons honey (optional)
- salt and black pepper
- chili flakes
Instructions
- 1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. 2. On the baking sheet, toss together the hazelnuts, pumpkin seeds, butter, paprika, and chipotle. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Drizzle over the honey, throw back in the oven for 5 minutes. Sprinkle with sea salt.3. Meanwhile, cook the orzo as directed on the box. Drain. In a large salad bowl, combine the kale, brussels sprouts, and warm orzo. Add the apples and pomegranate arils.4. To make the vinaigrette. In a skillet, cook the butter, shallot, and thyme over medium heat until the butter is browned, 5 minutes. Remove from the heat, add the cider and cinnamon. Boil over high heat, 5 minutes, until reduced by half. Add the olive oil, honey, salt, pepper, and chili flakes. Taste and adjust as needed.5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, Manchego, and Feta. Eat and enjoy!
This post was originally published on September 17, 2025
This was a bit complicated and way too sweet. Balance of flavors is way off, did anyone test this? Just a heads up to the blogger who created this recipe, you might have accidentally missed the lemon juice or whatever other acidic element of the salad in the ingredient list!
Thanks so much for sharing your comment, Samantha! Sorry to hear you did not enjoy this salad, of course it was tested several times before sharing:) If there is anything that I can help with, please let me know!
It has 2 tablespoons and 2tsp of honey in the entire salad, Samantha. I’m not sure how this could have possibly been too sweet.
Hi Mara, if you are the writer of this recipe, thank you for your reply. My guess would be the apple cider without acidity to balance it! Have a great day.
The vinaigrette needs vinegar! After tasting I added a couple tablespoons of ACV, much much better. It needs an acid to balance the sweetness from the cider and honey. I would omit the honey all together, it was way too sweet. I would also omit the butter from the dressing, no need for it you are just adding grease to a salad, just use olive oil.
Hi Kate,
Thanks so much for your feedback and making this salad! Sorry to hear the dressing was not enjoyed. thanks again!
Is something missing for the vinegarette? I don’t see any acid listed to make it a vinegarette
Hi Wren,
Thanks for asking! Nothing is missing from the ingredient list:) Let me know if you give this salad a try!
I was surprised to see you leave the stems and seeds on the apples for the finished product! I had no idea that they were edible, but I learned something new… This is definitely going to save me prep time!! Thank you!!
I hope you love this salad, Rachel! Please let me know if you give it a try!
What makes the dressing a vinaigrette? Am I missing something? I don’t see any acid in it…
Hi Charlene,
Thanks for sharing your feedback! Let me know if you give this recipe a try, all of the ingredients are correct. Thanks!
The salad itself was pretty sweet with all the fruit and with the sugary dressing this was unfortunately way too sweet.
Hey Diana,
Very sorry to hear you did not enjoy this salad, thanks so much for giving it a try!
Is the dressing 1/2 cup apple cider or apple cider vinegar?
Hi Heather,
It’s 1/2 cup of apple cider. Please let me know if you have any other questions!
The salad was just ok, but the dressing was way too sweet. Is the recipe correct that there is no vinegar in the vinagrette? If so, seems like it should be called something else! Not good.
Hi Sara,
Thanks so much for trying this recipe, so sorry to hear your found the vinaigrette to be too sweet. Next time, I would omit the honey. I hope this helps!
i miss you old stories, the images are fatnatsic , and the salds looks really appetizing, but i dont get why you repeated the steps instead of wiring a nice story?
Thanks so much for sharing this, Farida:) I still try to share stories here and there! I hope you’ll give this salad a try!
Can you please specify the oz/size of the “1 box orzo”. They come in a huge variety of sizes. Thank you!
Hi there,
Sorry for any confusion, you will want to use 1 pound of dried orzo. Please let me know if you have any other questions!
Delicious hearty salad – I subbed farro for the orzo – I love a salad that will be great leftover the next day
Hey Cathy,
Thanks so much! I love to hear this recipe turned out for you, thanks for making it! Happy Wednesday!
Why is there a bunch of honey spilled behind one of the pics?
Hi Yoni,
It was just part of the photos:) I hope you love this salad!
Am I missing the vinegar element in the vinaigrette? Seems like this would be awfully sweet without an acid to cut all of that honey and cider and butter.
Hi Kate,
All of the ingredients are correct for this recipe. Please let me know if you give it a try!
Is this meant to be served warm or cold?
Hi Carrie,
I like to serve this warm or at room temp. Please let me know if you have any other questions!
Good morning.The Orzo and Apple looks so interesting..BUT
No Kale here and had to toss all my Brussel sprout plants due to a flyworm infestation..sigh…so cabbage may be only sub.. ?
He does not like feta..and what sub i can use?
Hazelnuts his all time fav so this is #1 winner 🙂
No Pom here but might add dried tart cherries( soaked in tart cherry juice) to macerate.
Substitutes (out here living in our mini forest) is the Mother of Invention
Thank you Ms T. 🙂
Hi Leslie,
Sure, you could use cabbage or another green that you enjoy. Goat cheese or blue cheese would be nice, you could really use any cheese you enjoy! Let me know how this salad turns out for you, I hope you love it!