Description
This vibrant Vegan Roasted Veggie Orzo Salad is a delightful combination of tender roasted sweet potatoes, Brussels sprouts, and red onions tossed with perfectly cooked orzo, crispy chickpeas, and toasted walnuts. Enhanced with a tangy maple-basil dressing and garnished with fresh parsley and dried cranberries, this salad offers a perfect balance of flavors and textures, making it a wholesome and satisfying meal option.
Ingredients
Scale
Salad
- 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
- 2 tbsp Extra-virgin olive oil
- Salt & pepper, to taste
Dressing
- 2 tbsp Vinegar
- 1 tbsp Maple syrup
- 1 tsp Dried basil
- 1 tsp Dried oregano
- ¼ tsp Crushed red pepper
- 2 Garlic cloves, minced
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and nuts.
- Cook Orzo: Boil the orzo according to package instructions until just al dente, then drain and set aside.
- Roast Vegetables: Toss the chopped sweet potato, halved Brussels sprouts, and sliced red onion with olive oil and salt. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes until the sweet potatoes are fork-tender and the vegetables are caramelized.
- Roast Chickpeas and Walnuts: On a separate baking sheet, toss chickpeas and walnuts with a bit of olive oil and salt. Roast for 5 minutes until the walnuts are golden and fragrant, then continue roasting the chickpeas until they are crispy, about an additional 10-15 minutes, checking frequently to avoid burning.
- Make Dressing: In a small bowl, whisk together vinegar, maple syrup, dried basil, dried oregano, crushed red pepper, minced garlic, and salt until well combined.
- Combine Salad: In a large bowl, mix the roasted vegetables, cooked orzo, roasted chickpeas, toasted walnuts, dried cranberries, and chopped fresh parsley.
- Toss with Dressing: Drizzle the prepared dressing over the salad and toss thoroughly to coat. Serve warm or chilled according to preference.
Notes
- You can prepare the dressing in advance to save time.
- For extra crunch, consider adding toasted pumpkin seeds or sunflower seeds.
- This salad holds well in the refrigerator for up to 3 days, making it perfect for meal prep.
- Adjust the crushed red pepper to suit your spice preference.
- Feel free to substitute walnuts with pecans or almonds if desired.
