If you are searching for a dish that bursts with vibrant colors, textures, and fresh flavors, look no further than this Vegan Roasted Veggie Orzo Salad Recipe. It’s a delightful medley of tender orzo pasta, caramelized roasted vegetables, crunchy walnuts, and tangy cranberries, all brought together by a perfectly balanced homemade dressing. This salad is not only a feast for the eyes but also a satisfying, nourishing meal that’s easy to prepare and sure to please vegans and non-vegans alike. Whether you’re packing lunch, hosting friends, or simply craving something wholesome and tasty, this recipe is a must-try in your kitchen repertoire.
Ingredients You’ll Need
The beauty of this Vegan Roasted Veggie Orzo Salad Recipe lies in its simplicity and how each ingredient plays a crucial role. Every item adds a layer of flavor, texture, or color, creating a harmonious bowl that tastes as good as it looks.
- Orzo: The tiny pasta that carries all those vibrant roasted flavors perfectly.
- Sweet potato: Adds sweetness and a soft, comforting bite after roasting.
- Brussels sprouts: Roasted to bring out their natural nuttiness and slight crispness.
- Red onion: Offers a mild sharpness and lovely color contrast once caramelized.
- Extra-virgin olive oil: The magic that helps roast veggies to golden perfection and adds richness.
- Chickpeas: Provide plant-based protein and a delightful crunch when roasted.
- Walnuts: Bring earthy flavor and a satisfying crunch to balance the softness.
- Vinegar: Introduces brightness and lift to the dressing.
- Maple syrup: Sweetens the dressing naturally and complements roasted veggies beautifully.
- Dried basil and oregano: Classic herbs add fragrant, warm notes to the salad.
- Crushed red pepper: A gentle kick to awaken the palate without overpowering.
- Garlic cloves: Infuse the dressing with aromatic depth.
- Fresh parsley: Adds fresh, herbal brightness and appealing green flecks.
- Dried cranberries: Perfect bursts of tart sweetness that contrast the savory elements.
- Salt & pepper: Essential to bring all the flavors into balance.
How to Make Vegan Roasted Veggie Orzo Salad Recipe
Step 1: Preheat and Prepare the Orzo
Start by preheating your oven to 425°F (220°C), setting the stage for perfectly roasted veggies. Meanwhile, cook the orzo according to the package instructions until al dente—this means it should be tender yet still have a bit of chew to provide satisfying texture in the final salad.
Step 2: Roast the Vegetables
Toss the peeled and chopped sweet potato, halved Brussels sprouts, and sliced red onion with extra-virgin olive oil and a pinch of salt. Spread these veggies evenly on a baking sheet to ensure they roast uniformly. Slide them into the oven for 20 to 25 minutes, stirring halfway through if you like, until the sweet potatoes are fork-tender and the Brussels sprouts have those irresistible caramelized edges.
Step 3: Roast Chickpeas and Walnuts
On a separate baking sheet, give your chickpeas and chopped walnuts a light coating of olive oil and a sprinkle of salt. Roast for about 5 minutes until the walnuts turn golden and fragrant. Then, continue roasting the chickpeas a bit longer until they crisp up nicely, adding a wonderful crunch factor to the salad.
Step 4: Whisk Together the Dressing
In a small bowl, combine vinegar, maple syrup, dried basil, dried oregano, crushed red pepper, minced garlic, and a touch of salt. Whisk these ingredients thoroughly until the mixture forms a smooth, bright dressing that will beautifully tie all the salad components together.
Step 5: Assemble the Salad
In a large bowl, bring together the roasted veggies, cooked orzo, crispy chickpeas, toasted walnuts, dried cranberries, and freshly chopped parsley. Drizzle the dressing across the salad and toss gently but thoroughly, ensuring every bite is infused with flavor. This salad can be enjoyed warm straight away or chilled in the fridge for a refreshing cold option.
How to Serve Vegan Roasted Veggie Orzo Salad Recipe
Garnishes
When serving this Vegan Roasted Veggie Orzo Salad Recipe, consider garnishing with a few extra sprigs of fresh parsley or a sprinkle of toasted walnuts on top to enhance both the appearance and texture. If you want a touch of creaminess, a dollop of vegan yogurt or a drizzle of tahini on the side complements the flavors beautifully.
Side Dishes
This salad pairs wonderfully with simple sides like crusty whole-grain bread or a crisp garden green salad. For a heartier meal, serve alongside grilled tofu or tempeh to boost the protein content without overpowering the delicate vegetable flavors.
Creative Ways to Present
You can elevate this Vegan Roasted Veggie Orzo Salad Recipe by serving it in individual mason jars for picnics or meal prep, layering the ingredients for a visually stunning presentation. Alternatively, spoon it atop leafy greens or inside roasted bell peppers for an inviting, colorful display that’s sure to attract compliments.
Make Ahead and Storage
Storing Leftovers
This salad holds up wonderfully in the fridge for up to 3 days. Just store it in an airtight container to keep the flavors fresh and textures intact. The orzo tends to soak up the dressing overnight, making the salad even more flavorful the next day.
Freezing
While the roasted vegetables and chickpeas freeze well separately, the orzo and cranberries don’t freeze ideally due to texture changes. For best results, prepare the components in advance, freeze the roasted veggies and nuts separately, and combine with fresh orzo and cranberries after thawing.
Reheating
If you prefer warm salad, simply reheat leftovers gently in a microwave or on the stovetop, adding a splash of water or olive oil to brighten it up. Alternatively, enjoy it chilled straight from the fridge for a refreshing, nutrient-packed meal on hot days.
FAQs
Can I use other vegetables instead of sweet potato and Brussels sprouts?
Absolutely! This Vegan Roasted Veggie Orzo Salad Recipe is very adaptable. You can substitute with carrots, zucchini, bell peppers, or asparagus depending on what’s in season or what you have on hand. Just adjust roasting times accordingly so everything is tender and flavorful.
Is this salad suitable for meal prep?
Yes, this recipe is ideal for meal prep because it stores very well and tastes great both warm and cold. Just keep the dressing separate until you’re ready to eat if you prefer to prevent the veggies from getting soggy over time.
Can I make this recipe nut-free?
Definitely! If you have a nut allergy or simply want to avoid walnuts, try substituting with pumpkin seeds or sunflower seeds for crunch. These options complement the salad’s flavors without overpowering it.
How spicy is this salad with the crushed red pepper?
The amount of crushed red pepper is subtle and adds just a gentle warmth rather than intense heat. You can adjust the quantity to your taste or omit it entirely if you prefer a milder dish.
What pairs well as a dressing alternative?
If you want to switch things up, a lemon-tahini dressing or a simple balsamic vinaigrette can be excellent alternatives, giving the salad a different flavor profile while keeping it light and refreshing.
Final Thoughts
There is something truly comforting and joyful about this Vegan Roasted Veggie Orzo Salad Recipe that makes it a favorite in my kitchen. The balance of sweet roasted veggies, crisp chickpeas, tangy dressing, and chewy orzo creates a dish that’s bursting with layers of flavors and textures. I really hope you give this recipe a try and discover how it can brighten your meal planning with ease and deliciousness. Happy cooking!
Print
Vegan Roasted Veggie Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Description
This vibrant Vegan Roasted Veggie Orzo Salad is a hearty, nutritious dish featuring tender roasted sweet potatoes, Brussels sprouts, and red onions combined with crispy chickpeas, toasted walnuts, and orzo pasta. Tossed in a zesty maple syrup vinaigrette with fresh herbs and dried cranberries, it’s perfect for a wholesome lunch or dinner served warm or chilled.
Ingredients
Salad Ingredients
- 1 cup Orzo
- 1 large Sweet potato, peeled and chopped
- 1 ½ cups Brussels sprouts, halved
- 1 Red onion, peeled and sliced
- 1 cup Chickpeas, drained and rinsed
- ½ cup Walnuts, chopped
- ¼ cup Dried cranberries
- ¼ cup Fresh parsley, chopped
- Salt & pepper, to taste
Dressing Ingredients
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Vinegar
- 1 tbsp Maple syrup
- 1 tsp Dried basil
- 1 tsp Dried oregano
- ¼ tsp Crushed red pepper
- 2 Garlic cloves, minced
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get ready for roasting the vegetables and chickpeas.
- Cook Orzo: Prepare the orzo according to package directions until al dente, then drain and set aside.
- Roast Vegetables: Toss the sweet potato, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes until the sweet potato is fork-tender and the vegetables are nicely caramelized.
- Roast Chickpeas and Walnuts: On a separate baking sheet, toss chickpeas and walnuts with a bit of olive oil, salt, and pepper. Roast for about 5 minutes until the walnuts are golden and fragrant. Continue roasting the chickpeas longer if you want them extra crispy.
- Make the Dressing: In a small bowl, whisk together vinegar, maple syrup, dried basil, dried oregano, crushed red pepper, minced garlic, salt, and the remaining olive oil to create a flavorful dressing.
- Combine Salad: In a large bowl, mix the roasted vegetables, cooked orzo, roasted chickpeas, walnuts, dried cranberries, and chopped fresh parsley together.
- Toss and Serve: Drizzle the dressing over the salad and toss thoroughly to combine all flavors. Serve warm or chilled according to your preference.
Notes
- This salad can be served warm straight from the oven or chilled for a refreshing cold option.
- For extra protein, consider adding more chickpeas or walnuts.
- You can swap sweet potatoes for butternut squash or carrots if desired.
- Roasting the chickpeas longer will give a crunchier texture, perfect as a salad topping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
