If you’re searching for a dish that bursts with vibrant colors, delightful textures, and wholesome flavors, look no further than this Vegan Roasted Veggie Orzo Salad Recipe. It perfectly balances the heartiness of tender orzo pasta with the sweet and savory notes of roasted sweet potatoes, Brussels sprouts, and red onions, all tied together by a tangy, herbaceous dressing. Whether you’re preparing a quick weekday lunch, a picnic treat, or a comforting dinner, this salad invites you to enjoy each bite filled with freshness and warmth in a way only a truly great salad can deliver.
Ingredients You’ll Need
The simplicity of these ingredients is what makes this Vegan Roasted Veggie Orzo Salad Recipe a winner, with each component playing a vital role in bringing texture, taste, and color to your bowl. From the nutty orzo to the zingy dressing, these pantry staples elevate the dish effortlessly.
- Orzo: A small, rice-shaped pasta that creates a hearty base and soaks up all the flavors beautifully.
- Sweet potato: Adds natural sweetness and a creamy contrast after roasting to tender perfection.
- Brussels sprouts: Their slight bitterness balances the sweetness and brings lovely crunch when roasted.
- Red onion: Roasted to mellow sharpness and add vibrant color and depth.
- Extra-virgin olive oil: Essential for roasting and dressing, it gives richness and smooth mouthfeel.
- Chickpeas: Provide protein and a satisfying bite, especially when roasted crispy.
- Walnuts: Bring a toasty crunch and subtle earthiness that complements the veggies.
- Vinegar: Injects tang and brightness to enliven the salad.
- Maple syrup: Balances the acidity with a gentle, natural sweetness.
- Dried basil and oregano: Infuse classic herbal notes to unify the flavors.
- Crushed red pepper: Offers a hint of warmth and a gentle kick.
- Garlic cloves: Minced finely to bring savory depth to the dressing.
- Fresh parsley: Adds a fresh, grassy finish and a pop of green.
- Dried cranberries: Give bursts of tart sweetness and a chewy texture that delights the palate.
- Salt and pepper: To taste — these elevate and balance all the flavors.
How to Make Vegan Roasted Veggie Orzo Salad Recipe
Step 1: Roasting the Vegetables
Begin by preheating your oven to 425°F (220°C) to get the perfect high heat for roasting. Toss the chopped sweet potato, halved Brussels sprouts, and sliced red onion with a generous drizzle of olive oil and a pinch of salt. Spread them out on a baking sheet so they roast evenly, and let them cook for about 20 to 25 minutes, until the sweet potatoes are fork-tender and the Brussels sprouts develop caramelized edges. This roasting step is key to unlocking deep, complex flavors that make this salad truly irresistible.
Step 2: Cooking the Orzo
While the veggies roast, bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente — cooked through but still with a slight bite. Drain the orzo well and set it aside to cool just slightly. The pasta gives this salad the comforting, chewy texture you crave, so don’t overcook it!
Step 3: Roasting Chickpeas and Walnuts
On a separate baking sheet, toss the chickpeas and chopped walnuts with olive oil and a pinch of salt. Roast the walnuts for about 5 minutes until they’re golden and fragrant. Keep roasting the chickpeas a bit longer until they turn crispy. These roasted chickpeas add crunch and protein, while the walnuts lend their earthy richness. Together, they bring satisfying textures that elevate the salad beyond ordinary.
Step 4: Preparing the Dressing
Whisk together the vinegar, maple syrup, dried basil, dried oregano, crushed red pepper, minced garlic, and seasoning in a small bowl. This dressing is a vibrant, flavorful punch that marries the sweet, savory, and tangy notes of your roasted veggies and orzo composition — it’s where all the ingredients harmonize.
Step 5: Combining All Ingredients
In a large mixing bowl, combine your roasted vegetables, chickpeas, walnuts, cooked orzo, dried cranberries, and fresh parsley. Pour the dressing over the salad and toss gently, so everything is evenly coated. You can serve this beautiful salad warm right away, or chill it for later — it’s delicious either way!
How to Serve Vegan Roasted Veggie Orzo Salad Recipe
Garnishes
Add freshly chopped parsley or a sprinkle of toasted walnuts on top just before serving for extra aroma and crunch. For a pop of color and a subtle tart burst, a few more dried cranberries do wonders. These finishing touches make each serving inviting and full of personality.
Side Dishes
This Vegan Roasted Veggie Orzo Salad Recipe pairs wonderfully with simple grilled tofu, a side of warm pita bread, or a fresh green salad to keep the meal light yet satisfying. It’s a perfect complement for brunch or even as a packed lunch in your favorite container.
Creative Ways to Present
Serve the salad in individual bowls or assemble it as a layered salad in a clear glass jar for a grab-and-go option. You can also stuff it into whole wheat pita pockets or use it as a vibrant filling for lettuce wraps on a sunny afternoon picnic. The versatility here means you’ll never get bored with this recipe!
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, but if you find the orzo has absorbed too much dressing, just refresh it with a splash of olive oil or a little more vinegar before serving.
Freezing
This salad is best enjoyed fresh or chilled rather than frozen because the texture of roasted vegetables and orzo changes when thawed. For longer storage, consider freezing the roasted veggies and chickpeas separately and preparing the orzo and dressing fresh when ready to eat.
Reheating
If you prefer the salad warm, reheat the leftovers gently in a skillet or microwave just until heated through. Toss well to redistribute the dressing and add a bit of fresh parsley before serving to revive those fresh flavors.
FAQs
Can I use other vegetables in this recipe?
Absolutely! Feel free to swap in vegetables like bell peppers, zucchini, or carrots for some variety. Just roast them until tender and caramelized to maintain the delicious flavor profile of the Vegan Roasted Veggie Orzo Salad Recipe.
Is this recipe gluten-free?
The traditional orzo used in this recipe contains gluten, but you can easily substitute it with gluten-free pasta shaped like orzo or even quinoa for a gluten-free version without sacrificing texture or taste.
How do I make this recipe nut-free?
To keep it nut-free, simply omit the walnuts or replace them with toasted sunflower seeds or pumpkin seeds. These alternatives add similar crunch and nuttiness without any allergen concerns.
Can I prepare this salad in advance for a picnic?
Yes! This salad holds up beautifully for picnics and can be made a few hours ahead. Keep the dressing separate until just before serving if you want to keep the veggies crisp, or toss everything together and enjoy the melded flavors cold or at room temperature.
What’s the best way to add protein to this salad?
The roasted chickpeas provide a great protein source, but for extra boost, consider topping the salad with grilled tempeh, baked tofu, or even a sprinkle of hemp seeds. This makes the Vegan Roasted Veggie Orzo Salad Recipe a fully satisfying meal for any time of day.
Final Thoughts
This Vegan Roasted Veggie Orzo Salad Recipe is a vibrant celebration of flavors and textures that feels both nourishing and indulgent. It’s a dish that you’ll want to share at every season, from lazy summer afternoons to cozy winter dinners. I encourage you to make it your own, play with the ingredients, and enjoy the wonderful simplicity that such a colorful, wholesome bowl brings to your table. Trust me, this is one salad you’ll keep coming back to!
Print
Vegan Roasted Veggie Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Description
This vibrant Vegan Roasted Veggie Orzo Salad is a delightful combination of tender roasted sweet potatoes, Brussels sprouts, and red onions tossed with perfectly cooked orzo, crispy chickpeas, and toasted walnuts. Enhanced with a tangy maple-basil dressing and garnished with fresh parsley and dried cranberries, this salad offers a perfect balance of flavors and textures, making it a wholesome and satisfying meal option.
Ingredients
Salad
- 1 cup Orzo
- 1 large Sweet potato, peeled and chopped
- 1 ½ cups Brussels sprouts, halved
- 1 Red onion, peeled and sliced
- 1 cup Chickpeas, drained and rinsed
- ½ cup Walnuts, chopped
- ¼ cup Dried cranberries
- ¼ cup Fresh parsley, chopped
- 2 tbsp Extra-virgin olive oil
- Salt & pepper, to taste
Dressing
- 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, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and nuts.
- Cook Orzo: Boil the orzo according to package instructions until just al dente, then drain and set aside.
- Roast Vegetables: Toss the chopped sweet potato, halved Brussels sprouts, and sliced red onion with olive oil and salt. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes until the sweet potatoes are fork-tender and the vegetables are caramelized.
- Roast Chickpeas and Walnuts: On a separate baking sheet, toss chickpeas and walnuts with a bit of olive oil and salt. Roast for 5 minutes until the walnuts are golden and fragrant, then continue roasting the chickpeas until they are crispy, about an additional 10-15 minutes, checking frequently to avoid burning.
- Make Dressing: In a small bowl, whisk together vinegar, maple syrup, dried basil, dried oregano, crushed red pepper, minced garlic, and salt until well combined.
- Combine Salad: In a large bowl, mix the roasted vegetables, cooked orzo, roasted chickpeas, toasted walnuts, dried cranberries, and chopped fresh parsley.
- Toss with Dressing: Drizzle the prepared dressing over the salad and toss thoroughly to coat. Serve warm or chilled according to preference.
Notes
- You can prepare the dressing in advance to save time.
- For extra crunch, consider adding toasted pumpkin seeds or sunflower seeds.
- This salad holds well in the refrigerator for up to 3 days, making it perfect for meal prep.
- Adjust the crushed red pepper to suit your spice preference.
- Feel free to substitute walnuts with pecans or almonds if desired.
