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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!
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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!
Looking for other salad recipes? Here are a few ideas:
Fall Harvest Roasted Butternut Squash and Pomegranate Salad
Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette
Pomegranate Salad with Maple Candied Walnuts
Autumn Harvest Honeycrisp Apple and Feta Salad
Lastly, if you make this Butternut Squash Orzo Salad with Candied Bacon, 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 make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Butternut Squash Orzo Salad with Candied Bacon
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups cubed butternut squash
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 6-8 slices bacon, chopped, (omit if vegetarian)
- 2 tablespoons chopped fresh rosemary or sage
- 2 teaspoons maple syrup
- 1/2 teaspoon cayenne pepper, or to taste
- 1 box orzo pasta
- 2 cups shredded or torn kale
- 1/2 cup roasted pepitas
- 6 ounces crumbled goat cheese
Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 1-2 cloves garlic, grated
- 1 tablespoon chopped fresh thyme
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves, optional
- 1 tablespoon honey or maple syrup
- salt and black pepper
- chili flakes
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I haven’t made this yet, but what keeps coming to mind is adding a cut up granny Smith apple for a bit of crunch.
I 🩷 your recipes.
Oh yum!! That sounds delicious! Let me know if you give this recipe a try. Thanks, Debbie!
I liked this Orzo Salad a lot, however have to call for “1 box orzo” is kind of crazy. I think you need to revise the recipe details. I have never had a “box” of orzo and further, my package doesn’t even have timings on it. I decided on 1 cup and I cooked it for 10 mins. which seemed to be just right. I have your books and enjoy them a lot. Thank you!
Hi Karen,
Amazing! So glad to hear you enjoyed this dish, I appreciate you giving it a try!
Thanks for sharing your feedback regarding the orzo, I apologize for any confusion.
Have a great week!
+1 on the I have no idea how much a box of orzo is. A measurement would be really helpful because this could vary wildly!
Hi Melissa,
One box of orzo is typically 1 pound. Please let me know if you have any other questions!
Another outstanding recipe! Such great flavors and so good. Thank you for another great recipe.
Hey Myrinda,
Fantastic! I appreciate you trying this recipe, love to hear it turned out well for you! Enjoy your day:)
This recipe is seriously incredible! I’ve made it several times and even made it for guests and everyone LOVES it! There is so much flavor. My mom and sister were both skeptical because they don’t like bacon, but they agreed that the bacon flavor is in the background and not in your face.
I could be cutting my squash too large, but I find it needs a little more time than the bacon, so I put it in first and add the bacon a bit later. I also add a TON of kale so it’s almost more of a salad.
It’s SO good! My partner almost never goes back for second helpings but he does every time I make this!
Hi Kyle,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
Delicious! The prep took a little while, but it all came together nicely.. I had lots of spinach in the refrig, so used that instead of the kale. Loved this salad!
Thanks so much, JoAnn:) I am so glad to hear you loved this recipe, I appreciate you making it and sharing what worked well for you! Happy Monday! xT
Loved this!
Hey Anna,
Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx
I loved this salad, but feel like the proportions are off. A pound of orzo was a LOT compared to the amount of kale and squash used. That said, I’ll definitely be making it again, just with less pasta.
Hi Kim,
Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed and yes, you can always adjust the orzo to your liking! Happy Thanksgiving! xT
I’ve made this recipe three times now and it continues to be requested with my friends. There’s a great balance between the sweet and savory. Definitely a winner.
Hi Ashley,
Fantastic! I am so glad you enjoyed this recipe, thanks a lot for making it! Happy Thanksgiving! xxT
Do you thaw the squash or do you cook it from frozen?
Hi there,
If you are using frozen squash, you can cook from frozen. Please let me know if you have any other questions! xx
Can you substitute spinach for the kale. If so, would you add it immediately before serving?
Hi Michele,
You bet, that will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xx
This salad is what dreams are made of. Finally was able to make a salad at home that tasted as good if not better than a fine dining restaurant. Will keep this in the rotation! My husband loved it too.
Hi Monica,
Happy Sunday!🍂🍁 Thanks a lot for trying this recipe and your comment, love to hear it turned out well! x
I’m shocked at how much I loved this. The sweet, savory, and spice is perfectly balanced. And the bacon 🤤🤤🤤 you never disappoint!
Hey Carlee,
Happy Friday!! So glad you enjoyed this salad, thank you so much for making it and your feedback! xx
Would feta work instead of goat cheese? I hate goat cheese.
Hey Lorna,
Totally, feta would be a great option for you! Please let me know if you give this recipe a try, I hope you love it! xT
WOW! I’m so mad I haven’t made this sooner. It has been on my list of recipes to try and finally I made it last night. It’s fantastic! That bacon is to die for and I plan to use this technique for other things! Question, your recipe says a box of orzo. I just guessed at an amount and cooked 1 cup. How much orzo should I be using? Thanks for a great recipe!
Hey Kelli,
Happy Halloween! 🎃 Thanks a bunch for trying this recipe and your comment! Love to hear it was a winner! My box of orzo was 16 oz, sorry I didn’t measure in cups! XxT
You mentioned this could be made in advance. How long in advance do you advise? I’m worried the orzo and squash going too mushy esp if I reheat it again prior to serving. Let me know! Thx😊
Hey Ags,
I would say 1 day in advance is best:) I hope you love this recipe, please let me know if you give it a try! xT
Yes made this successfully the day before i served it. All went so good 🥰
I even enjoyed some leftovers the next day at room temp and it was still stunning 👌
When you made it ahead of time, did you combine everything beforehand? Then just reheat it? What do you recommend?