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
Scale
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.
