Description
This Vegan Roasted Veggie Orzo Salad is a vibrant and hearty dish featuring perfectly roasted sweet potatoes, Brussels sprouts, red onion, crispy chickpeas, and walnuts tossed with tender orzo pasta. A tangy, sweet, and slightly spicy dressing made with vinegar, maple syrup, and aromatic herbs brings all the flavors together. This versatile salad can be served warm or chilled, making it a perfect nutritious lunch or light dinner option that’s both delicious and vegan-friendly.
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
- 2 tbsp Extra-virgin olive oil
- Salt & pepper, to taste
Dressing Ingredients
- 2 tbsp Vinegar (such as apple cider or red wine 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 prepare for roasting the vegetables and nuts.
- Cook Orzo: Boil orzo according to the package instructions until al dente. Drain and set aside to cool slightly.
- Roast Vegetables: Toss the chopped sweet potato, halved Brussels sprouts, and sliced red onion with 2 tablespoons of extra-virgin olive oil and salt to taste. Spread the mixture evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Roast Chickpeas and Walnuts: On a separate baking sheet, toss the drained chickpeas and chopped walnuts with a drizzle of olive oil and salt. Roast for about 5 minutes until the walnuts are golden and aromatic. Continue roasting the chickpeas until they become crispy and slightly browned.
- Make Dressing: In a small bowl, whisk together the vinegar, maple syrup, dried basil, dried oregano, crushed red pepper, minced garlic, and a pinch of salt until well combined.
- Combine Salad: In a large bowl, mix the cooked orzo with the roasted vegetables, chickpeas, walnuts, dried cranberries, and fresh chopped parsley.
- Dress and Serve: Pour the dressing over the salad and toss everything together until evenly coated. Serve the salad warm or chilled according to preference.
Notes
- You can substitute the orzo with any small pasta such as couscous or quinoa for a gluten-free option.
- For added protein, consider adding cooked tofu or tempeh.
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the crushed red pepper amount to control the heat level of the dressing.
- Roasting the chickpeas longer will make them extra crispy, perfect for added texture.
