Why Make This Recipe

Vegan Roasted Veggie Orzo Salad is a delightful dish filled with colors and flavors. This salad is not only healthy but also satisfying. The combination of roasted veggies, chickpeas, and walnuts makes it a great source of protein and fiber. It’s perfect for a light lunch or as a side for dinner. Plus, it’s easy to prepare and can feed a crowd!

How to Make Vegan Roasted Veggie Orzo Salad

Ingredients:

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)
2/3 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)
1/3 cup chopped fresh parsley
1/3 cup dried cranberries

Directions:

Preheat the oven to 425ºF.
Cook the orzo according to the directions on the packet until al dente.
Roast the vegetables: Place the sweet potato, Brussels sprouts, and red onion in a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer the mixture to a large nonstick rimmed baking sheet. Roast for about 20 minutes, or until the sweet potato is fork tender. Toss the veggies after 10 minutes for even cooking.
Roast the chickpeas & walnuts: Place the chickpeas and walnuts in two separate medium bowls. Drizzle with olive oil and sprinkle with salt. Transfer them to a small rimmed baking sheet, placing the chickpeas on one side and walnuts on the other. Roast with the vegetables on a lower rack.
Remove the walnuts: After about 5 minutes or when they are golden and fragrant, take the walnuts out. Continue roasting the chickpeas until the vegetables are ready.
Make the dressing: In a small jar, add olive oil, red wine vinegar, maple syrup, basil, oregano, and crushed red pepper. Grate in the garlic using a microplane or fine grater. Add salt and pepper. Cover the jar and shake until combined. Set aside.
Assemble: In a large bowl, combine the orzo, sweet potato, Brussels sprouts, red onion, chickpeas, and walnuts. Add the dressing, parsley, and cranberries. Mix everything well and season with salt and pepper.
For serving: Enjoy warm or refrigerate for later and savor it as a chilled salad.

How to Serve Vegan Roasted Veggie Orzo Salad

This salad can be served warm, making it a comforting dish, or chilled for a refreshing meal. It’s great on its own or as a side dish to grilled vegetables, tofu, or a vegan main course.

How to Store Vegan Roasted Veggie Orzo Salad

Store any leftover salad in an airtight container in the fridge. It can last for about 3 to 5 days. If you made the dressing separately, consider keeping it aside until you serve to maintain freshness.

Tips to Make Vegan Roasted Veggie Orzo Salad

Feel free to use any veggies you have on hand, such as zucchini or bell peppers.
Adjust the spices to match your taste preference.
Look for pre-cooked orzo to save time when preparing.

Variation

You can add some avocado for extra creaminess or swap walnuts for almonds or pecans. Including spinach or arugula can also increase the nutritional value and flavor.

FAQs

Can I make this salad in advance?
Yes! This salad can be prepared a day ahead. Just store it in the fridge and mix well before serving.
Is it possible to make this gluten-free?
Absolutely! Substitute the orzo with a gluten-free pasta or quinoa for a gluten-free version.
Can I add protein to this salad?
Yes! You can add grilled tofu, tempeh, or even your favorite plant-based protein to make it heartier.