Butternut Squash Orzo Salad with Candied Bacon—This salad is a mix of spicy, smoky, and sweet flavors, featuring roasted butternut squash tossed with orzo pasta, torn kale, irresistibly tasty salty-crisp candied bacon, roasted pumpkin seeds, and creamy goat cheese (or you can swap in salty feta). Everything gets a generous drizzle of sweet and tangy balsamic vinaigrette. It’s a gorgeous, flavorful salad perfect for sharing any time of year!

It’s that time of year again—big fall salads, cozy pasta bowls, apples in everything, and heartier meals. I adore this season. And if you know me, you know I’m even more passionate about the recipes I come up with for fall.

There’s something about September through December that just sparks endless recipe ideas. I never run out of inspiration, and I can’t wait to share all my fall creations during these months!

I’ve been so excited to finally share this warm butternut squash salad—it’s here at last!

This recipe took some time to perfect—adjusting the spices, tweaking the dressing, even deciding on the best cheese. A full week of testing went into it, but the result was totally worth it.

This isn’t just any butternut squash salad. It’s got a kick of spice, smoky depth, a hint of cinnamon, and a touch of sweetness. Honestly, it’s the perfect September salad to transition us into fall.

And let me tell you—the combo of candied bacon, squash, and goat cheese? I had no idea I’d love it this much, but wow, it’s incredible!

Let’s break it down:

Step 1: Roast the squash and cook the bacon

Start with the squash since it takes longer. Toss cubed butternut squash with smoked paprika, chili powder, a pinch (or two) of cinnamon, salt, and pepper.

This spice blend is so good—warm, smoky, a little spicy, and just sweet enough.

Push the squash to one side of the pan, then on the other, toss the bacon with rosemary, maple syrup, and cayenne. Scatter the bacon around the squash.

Roast them together until the squash is tender and the bacon is perfectly cooked—they should finish around the same time.

Step 2: Cook the orzo and toss the salad

While the squash roasts, boil the orzo, then mix it with kale and toasted pepitas in a large bowl.

Pro tip: Toss the warm orzo with the kale—the heat softens the kale just enough.

Step 3: Mix the vinaigrette

For the dressing, I went with a favorite—balsamic! Shake together good olive oil, balsamic vinegar, fig jam, maple syrup, salt, pepper, and chili flakes.

I also throw in fresh thyme, but sage or rosemary would work too.

Step 4: Finish the salad

Once the squash and bacon are ready, add them to the orzo-kale mix. Crumble in the goat cheese, drizzle a little more vinaigrette if needed, and give it all a good toss.

I love this salad best warm, but it’s also great chilled. Since we’re using kale, it actually holds up well for meal prep—the flavors get even better as it sits!

This salad is going to be a star at fall dinners. I might even add it to my Thanksgiving menu. Is anyone else already planning holiday meals? I can’t believe how quickly the season is coming!