Description
A vibrant, flavorful salad featuring chewy orzo, roasted vegetables, and a homemade vinaigrette.
Ingredients
Scale
- 1 cup dry orzo
- 1 medium-large sweet potato, peeled and 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
- Salt (to taste)
- 15 ounces chickpeas, canned, drained, and rinsed (about 1 can)
- 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, grated
- ¼ teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- 1/3 cup chopped fresh parsley
- 1/3 cup dried cranberries
Instructions
- Preheat the oven to 425ºF (220ºC).
- In a medium saucepan, bring salted water to a boil. Add the dry orzo and cook according to package directions until al dente (about 8-10 minutes). Drain and rinse under cold water.
- In a large bowl, toss sweet potatoes, Brussels sprouts, and red onion with olive oil and salt. Spread on a baking sheet and roast for about 20 minutes, tossing halfway through.
- In separate bowls, drizzle chickpeas and walnuts with olive oil and season with salt. Roast walnuts for about 5 minutes and chickpeas for another 5-10 minutes.
- In a jar, combine olive oil, red wine vinegar, maple syrup, dried basil, oregano, crushed red pepper, garlic, salt, and pepper. Seal and shake until combined.
- In a large mixing bowl, combine cooked orzo, roasted vegetables, chickpeas, and walnuts. Pour the dressing over top, add parsley and cranberries, and toss gently.
- Serve warm or chill in the fridge for later use.
Notes
This salad is great for meal prep and can be stored in the fridge for up to 4 days. Keep the dressing separate until serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan salad, orzo salad, roasted vegetables
