Vegan Roasted Veggie Orzo Salad Recipe

Say hello to your new go-to dish: the Vegan Roasted Veggie Orzo Salad! This vibrant salad brings together satisfying roasted vegetables, perfectly al dente orzo, crunchy walnuts, sweet cranberries, and a tangy homemade dressing—all tossed together for a bowl of flavor-packed goodness. Whether you serve it warm or cold, every bite is a celebration of colorful, plant-powered ingredients.

Ingredients You’ll Need

This Vegan Roasted Veggie Orzo Salad keeps things uncomplicated, but each ingredient plays a deliciously important role. From the hearty sweet potato to that irresistible sprinkle of cranberries, here’s what you need to build stunning flavor and texture.

• Dry orzo: This rice-shaped pasta cooks up quickly and soaks up all the dressing and veggie juices beautifully.
• Sweet potato: Roasted until caramelized and soft, it adds subtle sweetness and creaminess.
• Brussels sprouts: Their crispy, golden edges bring earthy depth and satisfying crunch.
• Red onion: Roasting mellows the sharpness and introduces a gentle sweetness.
• Olive oil: Essential for roasting and in the dressing, it lends a lovely richness and helps everything brown perfectly.
• Salt: Enhances all the flavors and ensures your veggies aren’t bland.
• Canned chickpeas: The protein powerhouse! Roasted for extra crunch or tossed in as-is for a softer bite.
• Walnuts: Toasted walnuts add a buttery, toasty crunch that makes this salad irresistibly hearty.
• Extra-virgin olive oil (for dressing): A fruity, smooth base for the homemade dressing.
• Red wine vinegar: Bright, tangy, and perfect for balancing all the rich flavors.
• Maple syrup: A touch of natural sweetness amplifies roasted notes and brings the dressing together.
• Dried basil, dried oregano, crushed red pepper, and garlic: This flavor quartet turns the dressing into a herby, savory superstar with just a little heat.
• Freshly ground black pepper: A must for perking up every forkful.
• Fresh parsley: Swirled in for a pop of color and bright, fresh flavor.
• Dried cranberries: Lend sweet-tart pops of flavor and pretty flecks of ruby red.

Variations

One of the joys of this Vegan Roasted Veggie Orzo Salad is how flexible it is! Feel free to tweak the ingredients based on what’s in your fridge, your favorite veggies, or any dietary needs—this recipe loves a bit of improvisation.

• Substitute the veggies: Try butternut squash, cauliflower, or bell peppers if you want to mix things up.
• Switch up the nuts: Pecans, almonds, or pumpkin seeds work just as beautifully for a different kind of crunch.
• Use gluten-free pasta: Replace orzo with a gluten-free short pasta for a celiac-friendly version.
• Add extra protein: Toss in some edamame or hemp seeds for a boost in plant-based protein.
• Try different herbs: Swap parsley for cilantro, dill, or mint for a fresh twist on flavor.

How to Make Vegan Roasted Veggie Orzo Salad

Step 1: Roast the Vegetables

Preheat your oven to 425ºF. Start by tossing the sweet potato, Brussels sprouts, and red onion with a generous drizzle of olive oil and a pinch of salt. Spread them in a single layer on a large baking sheet—don’t crowd the pan for best browning! Roast for 20 minutes, giving the veggies a good toss halfway through to ensure they’re golden and caramelized on all sides.

Step 2: Roast the Chickpeas and Walnuts

Meanwhile, give your chickpeas and walnuts a quick toss with olive oil and salt. Spread them out on a separate baking sheet—walnuts on one side, chickpeas on the other—and pop them in the oven on a lower rack. Watch the walnuts closely; they’ll be ready after just 5 minutes (golden and fragrant). The chickpeas can stay in a bit longer alongside your veggies for extra crunch.

Step 3: Cook the Orzo

While everything is roasting, cook the orzo in a pot of salted water until al dente, following the package directions. Drain, rinse under cold water to stop the cooking, and set aside. This step keeps the pasta perfectly chewy and prevents any sticking.

Step 4: Make the Dressing

In a small jar, combine olive oil, red wine vinegar, maple syrup, dried basil, oregano, crushed red pepper, grated garlic, salt, and freshly ground black pepper. Twist the lid on tight and give it a serious shake. This tangy-sweet, herby dressing ties the whole salad together in the dreamiest way!

Step 5: Assemble and Finish

Grab a big bowl! Toss in your cooked orzo, roasted veggies, chickpeas, walnuts, chopped parsley, and cranberries. Drizzle with all of the dressing, then gently toss everything together until glistening and vibrant. Taste, then season with extra salt and pepper if needed. Serve warm straight away, or let it chill for a cool, refreshing salad later in the day.

How to Serve Vegan Roasted Veggie Orzo Salad

Garnishes

Add a final flourish with a sprinkle of fresh parsley, extra crushed walnuts, or even a drizzle of zippy balsamic glaze. These little details make your Vegan Roasted Veggie Orzo Salad pop and feel special every time you serve it.

Side Dishes

This salad absolutely shines on its own, but if you’re building a spread, pair it with a big pot of soup, some fresh crusty bread, or even simple roasted tofu. The hearty flavors pair beautifully with lighter, citrusy sides or a fresh green salad.

Creative Ways to Present

Serve your Vegan Roasted Veggie Orzo Salad in a large, colorful bowl for family-style dining, pack it up in mason jars for gorgeous lunches, or scoop it into lettuce cups for a fun and fork-free appetizer. Presentation is half the joy—let those vibrant vegetables shine!

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the fridge for up to 3-4 days. The flavors actually deepen as it sits, making it even more delightful the next day—you might even look forward to leftovers!

Freezing

While the salad itself doesn’t freeze well (the vegetables lose their texture and the orzo softens), you can prep ahead by roasting the veggies, letting them cool, and freezing them separately. When ready, thaw, then toss with freshly cooked orzo and the rest of the ingredients.

Reheating

This Vegan Roasted Veggie Orzo Salad is delicious both cold or at room temperature, but if you prefer it warm, simply toss a portion in the microwave for 30–45 seconds or gently reheat on the stovetop with a splash of water or extra dressing to keep things moist.

FAQs

Final Thoughts

If you’re craving a dish that’s as colorful and nourishing as it is outright scrumptious, this Vegan Roasted Veggie Orzo Salad is calling your name. Dive in, have fun with the veggies, and savor every bite—your next favorite meal is just a bowl away!

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