Vegan Roasted Veggie Orzo Salad is a vibrant, healthy dish brimming with flavor. Roasted sweet potatoes, Brussels sprouts, and red onions are paired with crispy chickpeas and toasted walnuts, making it a filling and satisfying meal. This nutrient-packed salad is easy to prepare, budget-friendly, and versatile, making it perfect for any season.

Why You’ll Love This Recipe

This salad is a delightful combination of textures and flavors, with the warmth of roasted veggies, the crunch of walnuts and chickpeas, and the tanginess of the dressing. The orzo acts as a perfect base, while the sweetness from maple syrup and dried cranberries adds a nice balance. It’s not only packed with plant-based protein but also heart-healthy fats, making it both delicious and nutritious. It’s quick to prepare and works great as a main dish or a side!

Ingredients

Orzo
Sweet potato
Brussels sprouts
Red onion
Extra-virgin olive oil
Chickpeas
Walnuts
vinegar
Maple syrup
Dried basil
Dried oregano
Crushed red pepper
Garlic
Fresh parsley
Dried cranberries
Salt & pepper

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 425°F (220°C).
Cook the orzo according to the package directions until al dente.
In a large bowl, toss the chopped sweet potato, Brussels sprouts, and red onion with olive oil and salt. Spread the veggies onto a large baking sheet or casserole dish and roast for 20-25 minutes, or until the sweet potato is fork-tender.
On a separate baking sheet, toss the chickpeas and walnuts with olive oil and salt. Roast for 5 minutes, or until the walnuts are golden and fragrant. Continue roasting the chickpeas until crispy.
In a small jar or bowl, whisk together vinegar, maple syrup, dried basil, dried oregano, crushed red pepper, garlic, and salt. Set aside.
Once the veggies are done roasting, combine them with the cooked orzo, chickpeas, walnuts, dried cranberries, and parsley in a large bowl.
Pour the dressing over the salad and toss everything together. Serve warm or chilled.

Servings and Timing

Servings: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Veggies: You can swap in other vegetables like broccoli, cauliflower, bell peppers, or butternut squash.
Pasta: If you prefer gluten-free, use a gluten-free orzo or any small pasta shape you have on hand.
Beans: Chickpeas can be replaced with other beans like cannellini, navy, or pinto beans.
Nuts: Walnuts can be substituted with slivered almonds, roasted peanuts, or pecans.
Dried cranberries: Use dried raisins or dried tart cherries for a different twist.

Storage/Reheating

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It can be enjoyed chilled or reheated in the microwave for a warm serving.

FAQs

1. Can I use other pasta instead of orzo?

Yes, any small pasta shape works well in this recipe.

2. How can I make this salad oil-free?

You can toss the veggies with balsamic vinegar or veggie broth instead of olive oil.

3. Can I make this recipe ahead of time?

Yes, you can prepare the salad ahead of time. It stores well in the fridge for up to 3 days.

4. What vegetables are best for roasting in this recipe?

Broccoli, cauliflower, carrots, and bell peppers are excellent alternatives.

5. Can I use fresh cranberries instead of dried cranberries?

Fresh cranberries might be too tart, so dried cranberries are recommended for the best flavor balance.

6. Is this salad suitable for meal prepping?

Yes, this salad is great for meal prepping and can be stored in the fridge for several days.

7. Can I freeze this salad?

It’s not recommended to freeze this salad as the veggies may lose texture when thawed.

8. Can I substitute chickpeas with tofu?

Yes, you can use roasted tofu cubes as a substitute for chickpeas if you prefer.

9. Can I add more protein to this recipe?

Yes, you can add protein-rich ingredients like quinoa, tempeh, or edamame.

10. Is this recipe gluten-free?

It is naturally gluten-free if you use a gluten-free orzo or small pasta.

Conclusion

Vegan Roasted Veggie Orzo Salad is a nourishing, hearty dish that’s perfect for any occasion. With its satisfying textures and delightful flavors, it’s sure to become a family favorite. Enjoy it warm or cold, and feel free to experiment with different veggie and nut combinations!

Vegan Roasted Veggie Orzo Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emmily
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegan

Print Recipe

Description

This Vegan Roasted Veggie Orzo Salad is a vibrant and healthy dish made with roasted sweet potatoes, Brussels sprouts, red onions, crispy chickpeas, and toasted walnuts. It's packed with plant-based protein, healthy fats, and full of flavor. Perfect as a main dish or side, this quick and budget-friendly salad is customizable with seasonal vegetables and served warm or chilled. Enjoy this nutrient-packed meal for any occasion!

Instructions

Instructions:

Preheat the oven to 425°F (220°C).
Cook the orzo according to the package directions until al dente.
Toss sweet potato, Brussels sprouts, and red onion with olive oil and salt. Spread them on a baking sheet and roast for 20-25 minutes, or until the sweet potato is fork-tender.
On a separate baking sheet, toss chickpeas and walnuts with olive oil and salt. Roast for 5 minutes, or until the walnuts are golden and fragrant. Continue roasting chickpeas until crispy.
In a small bowl, whisk together vinegar, maple syrup, basil, oregano, crushed red pepper, garlic, and salt.
Combine the roasted veggies with the cooked orzo, chickpeas, walnuts, cranberries, and parsley in a large bowl.
Drizzle the dressing over the salad and toss to combine. Serve warm or chilled.