I’ve got the winning salad of Thanksgiving: my Crispy Parmesan Orzo Harvest Salad with Orange Maple Vinaigrette. I know, I know — it’s hard to believe I’m giving crispy rice a break. But hear me out: cooked orzo baked into a sheet of crispy, golden parmesan cheese is even better. You’ll quickly roast some sweet potatoes, and while those are doing their thing, the orzo and cheese fuse together in the oven into one big, cheesy crouton. The pasta stays nice and soft inside, so don’t worry, nobody’s breaking a tooth at your holiday dinner. Then we whisk up the simplest orange maple vinaigrette.
Friends, I’ve officially crowned this the SHOWSTOPPER OF THANKSGIVING, and once you taste it, you’ll understand why. This Crispy Parmesan Orzo Harvest Salad is everything I love about a fall salad, but leveled up with the perfect texture combo of soft pasta and crunchy, golden parmesan. I know it’s shocking that I’m giving my beloved crispy rice a rest, but trust me, crispy parmesan orzo is even better. It bakes into this giant, cheesy crouton that you get to break apart with your hands, and the inside stays tender, so we’re not risking anyone’s dental work this holiday.
The magic starts with cooked orzo pressed into parmesan, baked until the edges are golden and irresistible. While that cools, you’ll roast up tiny cubes of sweet potato and whip together the simplest orange maple vinaigrette — my fall twist on the classic lemon maple dressing. The orange adds brightness, sweetness, and all the fall vibes.
Then comes my favorite part: building the actual salad. We’re talking finely chopped kale (because, duh), chewy dates, crisp apples, bright pomegranate arils, and those warm, caramelized sweet potatoes. Mix it all together, tear the parmesan-orzo sheet into little crunchy pieces, toss with the dressing, and suddenly you’ve got the kind of salad people are asking for. It’s familiar but new, cozy but refreshing, and absolutely delicious. And honestly, it’s the one salad on the Thanksgiving table that never gets left behind.
What You Need to Make This Crispy Parmesan Orzo Harvest Salad
- Parmigiano Reggiano: Freshly grated parmesan is essential here. It melts into a golden, crispy sheet that becomes the “crouton” of the salad.
- Orzo: This is the rare time you want to overcook your pasta. Soft orzo binds perfectly with the melted cheese and gives you that soft-inside, crispy-outside texture that makes this salad.
- Sweet Potatoes: Tiny diced pieces roast quickly and add natural sweetness. They bring that warm, cozy fall flavor every Thanksgiving table needs.
- Lacinato (Dino) Kale: Sturdy and earthy, but tender once chopped finely, it holds up under the dressing and stays fresh even after tossing.
- Medjool Dates: Their caramel-like sweetness balances the tangy dressing and crunchy parmesan topping. Chop them small so they disperse evenly.
- Honey Crisp Apples: Crisp, juicy, and the perfect fall apple. They add brightness and crunch to every bite.
- Pomegranate Arils: These little bursts of tart sweetness bring color, texture, and that festive holiday vibe.
For the Orange Maple Vinaigrette:
- Olive Oil: The perfect base of a smooth, rich vinaigrette. Use a good-quality everyday olive oil for the best flavor.
- Maple Syrup: Adds just the right amount of warmth and sweetness, and ties perfectly into the fall flavors of the salad.
- Apple Cider Vinegar: Bright and tangy, it balances the sweetness from the maple syrup and fruit.
- Orange Juice and Zest: The namesake of the dressing. The fresh orange brings major fall vibes and gives this vinaigrette its unique twist.
- Dijon Mustard: Helps the dressing emulsify and adds a subtle tang that keeps everything balanced.
- Garlic and Shallot: Blended into the dressing for savory depth and a little bite without overpowering.
- Cinnamon: Just a touch for warmth, the cinnamon it complements the sweet potatoes and dates perfectly.
- Kosher Salt and Ground Black Pepper: Essential seasonings to bring all the other flavors forward.
How to Make This Delicious Fall Harvest Salad
To make this salad, start by preparing the crispy parmesan orzo. Cook the orzo until it’s very soft — this is the one time you want to overcook your pasta. Drain it and set it aside to cool slightly. Preheat your oven to 350°F and line a baking sheet with parchment paper. Add the grated parmesan in an even layer, then spread the cooked orzo on top, pressing it gently into the cheese.
Transfer the tray to the oven and bake for 15 minutes, until the edges are golden and the parmesan is crispy. Remove the tray from the oven and let the parmesan-orzo cool completely; it will harden as it cools. Next, increase the oven temperature to 375°F. Add the sweet potatoes to a baking sheet and spray them with avocado oil. Season with salt, pepper, and paprika, and toss to coat. Bake the sweet potatoes for 30 minutes, tossing halfway through, until they’re tender and lightly caramelized.
While the sweet potatoes roast, prepare the dressing. Add all of the dressing ingredients — olive oil, maple syrup, apple cider vinegar, orange juice and zest, dijon mustard, garlic, shallot, cinnamon, salt, and pepper — to a small blender and blend until completely smooth.
Once everything is ready, assemble the salad. Add the chopped kale, dates, apples, pomegranate arils, and roasted sweet potatoes to a large bowl. Tear the cooled parmesan-orzo sheet into bite-sized pieces and add them to the bowl. Pour the dressing over the top, toss to combine, and serve.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Cup Parmigiano Reggiano Cheese, freshly grated
- 1 Cup Cooked Orzo
- 1-2 Sweet Potatoes, ~2 cups, cut into tiny bite size pieces
- 2 Bunches Lacinato/Dino Kale, stems removed and chopped finely
- ¾ Cup Medjool Dates, pitted and chopped
- 2 Honey Crisp Apples, chopped
- 1 Cup Pomegranate Arils
For the Orange Maple Dressing:
- ⅓ Cup Olive Oil
- 2 Tablespoons Maple Syrup
- ¼ Cup Apple Cider Vinegar
- 1 Navel Orange, juiced and 2 teaspoons orange zest
- 2 Teaspoons Dijon Mustard
- 2 Cloves Garlic
- 1 Small Shallot, ~2 tablespoons chopped
- ¼ Teaspoon Cinnamon
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this salad, start by preparing the crispy parmesan orzo. Cook the orzo until it’s very soft — this is the one time you want to overcook your pasta. Drain it and set it aside to cool slightly. Preheat your oven to 350°F and line a baking sheet with parchment paper. Add the grated parmesan in an even layer, then spread the cooked orzo on top, pressing it gently into the cheese.
- Transfer the tray to the oven and bake for 15 minutes, until the edges are golden and the parmesan is crispy. Remove the tray from the oven and let the parmesan-orzo cool completely; it will harden as it cools.
- Next, increase the oven temperature to 375°F. Add the sweet potatoes to a baking sheet and spray them with avocado oil. Season with salt, pepper, and paprika, and toss to coat. Bake the sweet potatoes for 30 minutes, tossing halfway through, until they’re tender and lightly caramelized.
- While the sweet potatoes roast, prepare the dressing. Add all of the dressing ingredients — olive oil, maple syrup, apple cider vinegar, orange juice and zest, dijon mustard, garlic, shallot, cinnamon, salt, and pepper — to a small blender and blend until completely smooth.
- Once everything is ready, assemble the salad. Add the chopped kale, dates, apples, pomegranate arils, and roasted sweet potatoes to a large bowl. Tear the cooled parmesan-orzo sheet into bite-sized pieces and add them to the bowl. Pour the dressing over the top, toss to combine, and serve.
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