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
Scale
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.
