Roasted Veggie Orzo Salad
Ingredients
- 1 cup dried orzo
- 1 medium-large sweet potato, peeled and cut into 1/2 -inch pieces (about 2 cups)
- 3/4 -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
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2/3 cup walnuts
- 1/3 cup chopped fresh parsley
- 1/3 cup dried cranberries
Dressing
- 1/4 cup extra-virgin olive oil
- 1 tablespoon maple syrup
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1 small garlic clove
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper to taste
Preparation
Preheat the oven to 425ºF.
Cook the orzo according to the directions on the packet until al dente.
Place the sweet potato, Brussels sprouts, and red onion into a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer to a large nonstick rimmed baking sheet. Roast for about 20 minutes, or until the sweet potato is fork tender. Toss after 10 minutes so they cook evenly.
Place the chickpeas and walnuts into the same bowl. Toss with a drizzle of olive oil and salt to taste. Transfer to a small rimmed baking sheet. Roast with the vegetables on a lower rack.
Remove the walnuts from the oven after about 7 minutes, or once they are golden brown. Continue cooking the chickpeas until the vegetables are ready.
Add the olive oil, maple syrup, basil, oregano, and crushed red pepper to a small jar with a lid. Grate the garlic into the jar using a microplane or fine grater. Add salt and pepper. Cover and shake until well combined. Set aside.
Transfer the orzo, sweet potato, Brussels sprouts, red onion, chickpeas, and walnuts to a large bowl. Add the dressing, parsley, and cranberries. Mix to combine. Season with salt and pepper.
Serving suggestions
Serve warm or refrigerate for later use and enjoy chilled.
