Butternut Squash Orzo Salad with Candied Bacon—Spicy, smoky, sweet, roasted butternut squash is tossed together with orzo pasta, torn kale, salty crisp candied bacon (so yummy), roasted pumpkin seeds, and creamy goat cheese (or use salty feta cheese). It’s then dressed well with a sweet and tangy balsamic vinaigrette. This is a wonderful salad to share all season long, with pretty colors and delicious flavor!
It’s finally time again for big fall salads, warm bowls of pasta, apples in everything, and cozier foods. I love this time of year. We all know this, but I love the recipes I create for fall even more.
I don’t know what it is about these September, October, November, and even December months, but I never seem to lack recipe concepts. I get so excited to share my fall content throughout these months!
I’ve been waiting for weeks to share this warm butternut squash salad, and I’m so happy it’s finally here!
I spent a while on this recipe, perfecting the spices, adjusting the dressing, and even deciding on the perfect cheese. It took me about a week to develop, but the time was worth it.
This is a special butternut squash salad. It has spicy, smoky flavors, notes of cinnamon, and even a little sweetness. In general, it’s a really wonderful September salad that eases us into fall.
And I have to say, the candied bacon, squash, and goat cheese are a combination I didn’t know I would love so much—but it is delicious!!
Let’s get into the details
Step 1: roast the squash and cook the bacon
You want to start this recipe by cooking the squash, as it takes longer to cook. I toss the cubes of butternut squash with smoked paprika, chili powder, and a dash (or two) of cinnamon, then season with salt and pepper.
This spicy mix is great. It has a small amount of warm smokiness, spice, and sweetness.
I push the squash to one side of the pan, and on the other, I toss the bacon with rosemary, maple syrup, and cayenne, then scatter the bacon around the squash.
Bake the squash and bacon together until the squash is soft and the bacon is tender. They should cook in just about the same amount of time.
Step 2: cook the orzo and toss the salad
While the squash is cooking, boil the orzo, then toss it with the kale and toasted pepitas in a big salad bowl.
I like to toss the orzo with the kale while it is warm. The heat from the orzo helps to soften the raw kale.
Step 3: mix the vinaigrette
For the vinaigrette, I used one of my favorites: balsamic! We’re going to shake together high-quality olive oil, balsamic vinegar, fig jam, maple syrup, salt, pepper, and chili flakes.
Then I like to add some fresh thyme too. You could also use sage or rosemary.
Step 4: finish the salad
When the squash and bacon are done, add them to the salad. Add the creamy, crumbled goat cheese, maybe some extra vinaigrette, and then give it all a toss-up.
Personally, I like this salad best when it’s warm, but you can easily chill and serve it, too. Because we’re using kale, this is a great salad to meal prep/make in advance. The kale actually does better with some time to sit and absorb the vinaigrette flavors.
This salad will be great for upcoming fall dinners with friends. I might even add this salad to my Thanksgiving menu. Is anyone else already starting to plan their holiday meal? I can’t believe how fast the holiday season is approaching!
Butternut Squash Orzo Salad with Candied Bacon
Servings: 6
Calories Per Serving: 674 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 400° F. 2. On the baking sheet, toss together the butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash. Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.3. Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.4. To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. 5. Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!
