Next Post
This post may contain affiliate links, please see our privacy policy for details.
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!
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
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.
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!
So easy and delicious, as always!!
Hey Kaitlin,
Love to hear this recipe was enjoyed! Thanks so much for making it and sharing your feedback! Have a great fall Sunday! xT
I made this recently – so good! I would recommend adding arugula and roasting the kale.
Hey Amy,
Awesome!! Love to hear this recipe turned out nicely for you, thanks for making it! Hope you are enjoying fall! XxT
Delish and so cozy yum for the season! Made just a couple of changes- I used cooked quinoa instead of orzo, skipped the maple on the bacon which I think helped the sweetness other reviewers mentioned, and then added dried cranberries as an extra. I made a little bit more dressing but I like extra dressing. I feel like overall it might be missing salt but that’s an easy enough add!
Hey Emily,
Happy Fall Thursday!
Thanks a lot for giving this recipe a try and your comment, so glad it turned out nicely for you! XxT
I was excited to try this recipe out, but ultimately, it was not one of many favorites. I think it was the texture. The orzo/squash combo was a little too mushy. The pepitas helped. Someone commented they used farro, that might have helped. The flavors were a little on the sweet side both on the salad and the dressing. I used feta instead of goat. Also the time commitment was a little more than listed, but it always takes a little longer when you are making something for the first time. That being said, I usually really love your recipes and many of them I make again and again.
Hi there,
Thanks so much for making this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
I made this for some packed lunches this week, so yummy! Thank you. I made some tweaks based on what I had on hand, but used the dressing, kale and squash idea. Subbed farro for orzo and sausage leftover from dinner instead of bacon. Will definitely make again!
Hey Karen,
Thanks so much for trying this salad and sharing what worked well for you, so glad it was enjoyed:) xx
Delicious! We didn’t use as much orzo as the recipe calls for and ate it as a side with pork chops. Salads normally aren’t comfort food but this one is an exception! We’re putting it on the fall/winter menu rotation.
Thanks so much, Erin! I appreciate you trying this recipe and your feedback, so glad it turned out well! Xx
I assume you toss the squash with the 2 tablespoons of olive oil? Looks so good! Can’t wait to make it.
Hi Sara,
Yes, that is correct! I hope you love this recipe, please let me know if you give it a try! xT
I did not like this. It tasted like a fall candle fell into the bowl, with all those spices and competing flavors. And it was pretty involved, which just made me that must more displeased with the final product. Spend your time and ingredients on something else.
Hi Emily,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. x
I try a lot of your recipes but this one could be the best thing I have ever made. The spices are perfect. I used dry spices as I didn’t have fresh thyme. I also used lots more greens (arugula for me) and just a couple spoonfuls of the orzo. So more of a salad. Loved this and sent the recipe to my nieces and daughter already!!
Had fun making this. Really good outcome, think I’ll do even better next go around. It looks amazing on the plate, taste even better. I used cooked collard greens instead of kale. Added baked salmon as a protein.
Thanks so much, Anthony!
Thanks so much, Nancy! I appreciate you making so many recipes, so glad to hear this was very much enjoyed! Have a great week! xT
This salad was amazing! I substituted lettuce for the kale only because I don’t particularly like kale. So yummy!!!
Hey Fran,
Fantastic! So glad to hear this turned out well for you, I appreciate you making it! Happy Friday:) xT
My store was out of orzo so I used farro instead and I can’t imagine making this without it! Great nutty flavor complimented the other ingredients beautifully.
Yay!! Thanks so much, Meghann! So glad you enjoyed this recipe, I appreciate you making it! xT
I bought the frozen butternut squash linked (the cubed steam-in-bag one) , should I steam it first or just do the recipe with it frozen?
Thank you in advance!
Hey Heather,
You can just follow the recipe, it will thaw quickly:) I hope you love this salad! xT
This was simply amazing! I loved the different spices between the butternut squash and the bacon but then blending them while cooking! I added tofu for added protein. Next time I want to use a healthier whole grain pasta. Any suggestions?
Hey Leslie,
Happy Thursday:) Thanks so much for making this recipe, I am so glad to hear it was enjoyed! Thanks for your comment! How apart farro next time?! Xx