Fall Harvest Salad
If you have leftover Lebanese Rice with Orzo, try this warmed fall harvest salad. It’s the perfect way to reinvent your orzo and rice mixture. Loaded with fall classics and topped with the easiest tahini dressing, you’ll be making this recipe on repeat.
If you don’t have leftover Lebanese rice and orzo pasta, don’t worry! You can still enjoy this fall harvest salad. Simply make a small batch of orzo pasta for this recipe. You’ll need about one cup cooked. Drizzle it with olive oil so it doesn’t stick together. Be sure to wait until it cools down a touch before adding it to the salad. This way it won’t wilt the lettuce.
Ingredients Needed for Fall Harvest Salad
Leafy Greens – You can use whatever greens you enjoy most for this recipe. Chopped romaine, spinach or arugula would all work well.
Rice and Orzo – You’ll need about 1-1.5 cups of leftover Lebanese Rice with Orzo Pasta for this recipe. Simply heat the leftovers in a small skillet just until they are slightly warmed, not hot. You don’t want the lettuce to wilt. If you do not have any leftover Lebanese Rice with Orzo Pasta, simply make a small batch of orzo pasta. Toss it with a touch of olive oil to prevent it from sticking together. Also, make sure it isn’t too hot before adding it to the salad.
Toppings – You’ll need washed and dried chickpeas, diced honey crisp apples, dried cranberries, toasted pine nuts, and crumbled feta cheese for this recipe.
**Option to toss the diced apple in fresh squeezed lemon juice to prevent it from browning.
Tahini Dressing – Combine tahini, olive oil, fresh squeezed lemon juice, maple syrup, salt, and water in a small mixing bowl. Whisk until well combined. For a thicker dressing use less water.
Optional Add-Ins – Add whatever fall ingredients you love most. Roasted butternut squash, sliced red onion or chopped fresh herbs would all tastes great too!
How to Make Fall Harvest Salad
Tahini Dressing
In a small mixing bowl, combine tahini, olive oil, fresh squeezed lemon juice, maple syrup, and salt. Slowly add the water until the dressing reaches your preferred consistency. For thicker dressing use less water.
Fall Harvest Salad
Wash and dry your greens, add them to a serving bowl.
Add the slightly warmed leftover Lebanese rice and orzo pasta on top of the greens.
Option to toss the diced apple in fresh squeezed lemon juice to prevent browning.
Top with washed and dried chickpeas, diced honey crisp apples, dried cranberries, toasted pine nuts, crumbled feta cheese and cracked black pepper.
Top with as much or as little tahini dressing as you desire.
Best enjoyed immediately.
Storage
Best enjoyed immediately. However, any leftovers can be stored in an airtight container in the refrigerator for two to three days.
Fall Harvest Salad
Ingredients
Tahini Dressing
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, fresh squeezed
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ¼ – ½ cup water, add according to your preferred thickness
Fall Harvest Salad
- 4-5 ounces lettuce of choice, romaine, arugula, or spinach
- 1 cup cooked Lebanese rice and orzo pasta , slightly warmed in a pan
- ½ cup chickpeas, washed and dried
- ½ cup honey crisp apple, diced small
- 2 tablespoons dried cranberries
- 2 tablespoons toasted pine nuts, toast them in a pan before adding them to the salad
- ¼ cup crumbled feta cheese
- pepper, to taste
Equipment
- 1 small skillet to warm the rice/pasta and toast the pine nuts
- 1 small mixing bowl for the dressing
- 1 large mixing / serving bowl for the salad
- 1 colander rinse and drain the chickpeas
Instructions
Tahini Dressing
- In a small mixing bowl, combine tahini, olive oil, fresh squeezed lemon juice, maple syrup, and salt. Slowly add the water until the dressing reaches your preferred consistency. For thicker dressing use less water.
Fall Harvest Salad
- Wash and dry your greens, add them to a serving bowl.
- Add the slightly warmed leftover Lebanese rice and orzo pasta on top of the greens.
- Option to toss the diced apples with fresh squeezed lemon juice to prevent browning.
- Top with washed and dried chickpeas, diced honey crisp apples, dried cranberries, toasted pine nuts, crumbled feta cheese and cracked black pepper.
- Top with as much or as little tahini dressing as you desire.
- Best enjoyed immediately.
One Comment on “Fall Harvest Salad”
Ooh! I can easily see having this as a light lunch for days! Yum!