If you’ve been searching for a vibrant, hearty salad that bursts with flavor and nutrition, the Vegan Roasted Veggie Orzo Salad Recipe is exactly what you need to try. This dish combines perfectly roasted sweet potatoes, Brussels sprouts, and red onions with tender orzo pasta, crunchy walnuts, and sweet-tart dried cranberries. The tangy maple-vinegar dressing rounds it all out, creating a meal that feels fresh yet comforting in every bite. Whether you serve it warm or chilled, this salad is an absolute crowd-pleaser that promises bright colors, textures, and flavors on every forkful.
Ingredients You’ll Need
Keeping ingredients simple but impactful is the trick to making this salad so delicious. Each item plays a vital role, providing balance in taste, texture, or visual appeal. From the nutty orzo to the punchy dried cranberries, these basics come together effortlessly to create a delightful meal.
- Orzo (1 cup): The tiny pasta that brings the perfect bite-sized base to this salad.
- Sweet potato, peeled and chopped (1 large): Adds natural sweetness and a beautiful orange hue.
- Brussels sprouts, halved (1 ½ cups): Roasted to crispy perfection, creating a savory, earthy depth.
- Red onion, peeled and sliced (1): Offers sharpness and color contrast when roasted.
- Extra-virgin olive oil (2 tbsp): Essential for roasting and bringing everything together smoothly.
- Chickpeas, drained and rinsed (1 cup): Provide protein and a lovely crunch after roasting.
- Walnuts, chopped (½ cup): Infuse a rich, nutty flavor and satisfying texture.
- Vinegar (2 tbsp): Delivers a tangy brightness that livens up the salad.
- Maple syrup (1 tbsp): Balances acidity with a gentle sweetness.
- Dried basil (1 tsp): Adds a fragrant herbal note.
- Dried oregano (1 tsp): Brings Mediterranean flair and depth.
- Crushed red pepper (¼ tsp): Just a hint of heat to keep things interesting.
- Garlic cloves, minced (2): Infuses a subtle savory warmth.
- Fresh parsley, chopped (¼ cup): Injects fresh, leafy brightness at the finish.
- Dried cranberries (¼ cup): Add pops of sweetness and chewy texture.
- Salt & pepper, to taste: The necessary seasoning to bring all the flavors into harmony.
How to Make Vegan Roasted Veggie Orzo Salad Recipe
Step 1: Preheat the Oven
Start by setting your oven to 425 degrees Fahrenheit or 220 degrees Celsius. This higher temperature ensures your veggies will caramelize beautifully, giving that irresistible roasted flavor and slight crispness that makes this salad so exciting.
Step 2: Cook the Orzo
While the oven is warming, cook the orzo according to the package instructions until al dente. This tender pasta will soak up the flavors and add a lovely, chewy texture — not mushy, just perfectly firm.
Step 3: Roast the Sweet Potato, Brussels Sprouts, and Red Onion
Toss your chopped sweet potato, halved Brussels sprouts, and sliced red onion with olive oil and a pinch of salt. Arrange them on a baking sheet in a single layer, making sure there’s space between pieces to help them roast rather than steam. Roast for 20 to 25 minutes, until the sweet potato is fork-tender and the Brussels sprouts have those gorgeous golden edges.
Step 4: Roast Chickpeas and Walnuts Separately
On another baking sheet, mix chickpeas and chopped walnuts with a bit more olive oil and salt. Roast for about 5 minutes to toast the walnuts until they are golden and fragrant. Continue roasting the chickpeas until they’re crispy and slightly crunchy, which adds an enjoyable contrast to the soft veggies and pasta.
Step 5: Prepare the Dressing
In a small bowl, whisk together vinegar, maple syrup, dried basil, oregano, crushed red pepper, and minced garlic, seasoning with salt as you go. This blend brings a bright, tangy, and slightly sweet punch that ties the whole salad together.
Step 6: Combine All Salad Components
In a large bowl, mix the roasted vegetables, cooked orzo, crispy chickpeas, toasted walnuts, dried cranberries, and fresh chopped parsley. Each element adds a unique texture and flavor that keeps every bite exciting.
Step 7: Toss with Dressing
Drizzle the prepared dressing over the salad and toss well to combine. This step ensures every bit is coated with flavor. You can serve this salad warm straight away or chill it for later — either way, it tastes fantastic.
How to Serve Vegan Roasted Veggie Orzo Salad Recipe
Garnishes
Adding fresh garnishes can lift this already outstanding salad. Try sprinkling more fresh parsley or even some toasted pumpkin seeds for extra texture and a fun nutty twist. For a bit of creamy contrast, avocado slices make a wonderful addition.
Side Dishes
This salad stands beautifully on its own for a light lunch, but pairing it with crusty whole-grain bread or warm pita rounds can turn it into a satisfying dinner. It also complements grilled vegetables or vegan kebabs perfectly, making it a versatile dish for any occasion.
Creative Ways to Present
Serve the salad in colorful bowls or mason jars for a casual picnic vibe. Layering the components visually before tossing can make an eye-catching presentation. Alternatively, try stuffing pita pockets or wraps with this salad mixture for a portable, nutritious meal.
Make Ahead and Storage
Storing Leftovers
You can store leftover Vegan Roasted Veggie Orzo Salad Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. Just give it a gentle stir before serving.
Freezing
Because of the fresh herbs and cranberries, freezing this salad is not recommended as it can affect texture and flavor. Instead, prepare just the roasted veggies and chickpeas if you want to freeze components separately, then combine with fresh orzo and dressing after thawing.
Reheating
If you prefer the salad warm, reheat only the roasted vegetables and chickpeas gently in a skillet or oven, then toss with the cold orzo and dressing. Avoid microwaving the entire salad to keep the cranberries and parsley fresh and vibrant.
FAQs
Can I substitute the orzo with another grain?
Absolutely! Quinoa, couscous, or even brown rice make great alternatives. They each bring their own texture and nutrition, so feel free to experiment based on your preference or what you have on hand.
Is this Vegan Roasted Veggie Orzo Salad Recipe gluten-free?
Traditional orzo contains gluten, so to keep it gluten-free, use a gluten-free orzo or substitute with quinoa or rice. This simple swap keeps the salad safe for those with gluten sensitivities without sacrificing taste.
How can I make this salad spicier?
Increase the crushed red pepper slightly or add a dash of smoked paprika or cayenne pepper to the dressing. Fresh chili flakes can also be sprinkled on top just before serving for an extra kick.
Can I prepare this salad in advance for a party?
Definitely! You can roast your veggies and chickpeas a day ahead and prepare the dressing separately. Combine everything close to serving time for the freshest flavor and texture, especially if you plan to serve it chilled.
What other nuts can I use instead of walnuts?
Pecans, almonds, or even pine nuts work well if you want to switch things up. Each nut will give a different crunch and flavor, so pick your favorite or what you have handy.
Final Thoughts
If you’re looking for a recipe that’s as nutritious as it is delicious, this Vegan Roasted Veggie Orzo Salad Recipe is perfect for bringing joy to your table. It’s simple enough for a weeknight meal but special enough to impress friends or family. Give this dish a try and enjoy the wonderful combination of warm roasted flavors, sweet bursts, and satisfying textures that only this salad can deliver!
Print
Vegan Roasted Veggie Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Vegan, American
- Diet: Vegan
Description
This vibrant Vegan Roasted Veggie Orzo Salad combines tender roasted sweet potatoes, Brussels sprouts, and red onions with crispy chickpeas and walnuts, tossed in a tangy maple-vinegar dressing. Perfect as a hearty side or a fulfilling main, this dish delivers a delightful blend of textures and flavors suitable for vegan and vegetarian diets.
Ingredients
Grains and Vegetables
- 1 cup Orzo
- 1 large Sweet potato, peeled and chopped
- 1 ½ cups Brussels sprouts, halved
- 1 Red onion, peeled and sliced
Legumes and Nuts
- 1 cup Chickpeas, drained and rinsed
- ½ cup Walnuts, chopped
Dressing and Seasonings
- 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
- Salt & pepper, to taste
Additional Ingredients
- ¼ cup Fresh parsley, chopped
- ¼ cup Dried cranberries
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and nuts.
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo according to the package directions until al dente. Drain and set aside.
- Roast Vegetables: In a large bowl, toss the chopped sweet potato, halved Brussels sprouts, and sliced red onion with 1 tablespoon of olive oil and salt to taste. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until the sweet potato is fork-tender and the veggies are caramelized.
- Roast Chickpeas and Walnuts: On a separate baking sheet, toss the drained chickpeas and chopped walnuts with the remaining 1 tablespoon of olive oil and salt. Roast for about 5 minutes until the walnuts are golden and fragrant, then continue roasting the chickpeas until they become crispy, approximately an additional 10 minutes.
- Prepare the 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 to create a flavorful and tangy dressing.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked orzo, roasted vegetables, crispy chickpeas, walnuts, dried cranberries, and chopped fresh parsley.
- Toss and Serve: Drizzle the prepared dressing over the combined ingredients and toss gently to ensure all components are evenly coated. Serve the salad warm or chilled according to preference.
Notes
- Roasting chickpeas until crispy adds a delightful crunch; keep an eye on them to avoid burning.
- This salad can be served immediately warm or chilled and stored in the refrigerator for up to 3 days.
- For added protein, consider adding grilled tofu or tempeh if not strictly vegan.
- Adjust the amount of crushed red pepper to taste for desired heat level.
- Use gluten-free orzo if needed to make the recipe gluten-free.
