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Vegan Roasted Vegetable Orzo Salad

A vibrant and satisfying salad with roasted sweet potatoes, Brussels sprouts, and a tangy red wine vinaigrette.

Ingredients

Scale
  • 1 cup dry orzo
  • 1 medium-large sweet potato (peeled, cut into ½-inch pieces, about 2 cups)
  • ¾ pound Brussels sprouts (trimmed and quartered, about 3 cups)
  • 1 medium red onion (roughly chopped)
  • Drizzle of olive oil (plus more for dressing)
  • Salt (to taste)
  • 15 ounces chickpeas (canned, drained, and rinsed)
  • ⅔ cup walnuts
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1 tablespoon maple syrup
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • 1 small garlic clove
  • ¼ teaspoon salt (or to taste)
  • Freshly ground black pepper (to taste)
  • ⅓ cup chopped fresh parsley
  • ⅓ cup dried cranberries

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prep your vegetables by peeling and chopping the sweet potato, trimming and quartering the Brussels sprouts, and roughly chopping the red onion.
  3. Toss the sweet potato, Brussels sprouts, and red onion with olive oil, salt, and pepper until well-coated.
  4. Roast the veggies for 25–30 minutes, turning halfway through.
  5. Cook the orzo according to package instructions, usually around 8–10 minutes, then drain and set aside.
  6. Prepare the dressing by whisking together olive oil, red wine vinegar, maple syrup, dried basil, oregano, crushed red pepper, garlic, and a pinch of salt.
  7. Combine the roasted vegetables, cooked orzo, chickpeas, walnuts, dried cranberries, and parsley in a large bowl, then drizzle with dressing and toss gently.
  8. Taste and adjust seasoning if necessary.

Notes

This salad can be made ahead of time and holds up well in the fridge. Experiment with different vegetables or grains for your own twist!

Nutrition

Keywords: vegan salad, roasted vegetables, orzo salad, healthy salad, comfort food