Orzo salad with harissa-roasted pumpkin and Brussels sprouts

Orzo salad with harissa-roasted pumpkin and Brussels sprouts

Based on 8 ratings
Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"This vegan orzo salad with colorful oven veggies combines different textures and is full of flavor! For this combination, I was inspired by a recipe from "Cooking for Peanuts", which fits wonderfully into the cold season and is also great for using up your leftover Christmas vegetables. Depending on your preference and the season, you can of course adapt the oven vegetables and find great new combinations with different ingredients. About orzo: What may look like rice at first glance is small Greek pasta made from durum wheat semolina in rice form, also known as kritharaki or risoni in Italy. Is orzo pasta vegan? Like most durum wheat semolina pasta, Greek rice pasta typically does not contain egg and is therefore vegan. Can I prepare the orzo salad ahead of time? The salad tastes best when still slightly lukewarm, but you can also easily prepare it ahead of time and let it sit for a bit, just like any other pasta salad."

Difficulty

Easy 👌

Preparation

20 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
120 g
orzo
1
red onion
300 g
Brussels sprouts
250 g
Hokkaido pumpkins
20 g
parsley
½
lemon
400 g
canned chickpeas
5 tbsp
olive oil
2 tsp
harissa
2
garlic
50 g
almonds
tbsp
red wine vinegar
2 tbsp
maple syrup
30 g
raisins
salt
pepper
MetricImperial

Utensils

oven, knife, grater, citrus press, sieve, large bowl, baking sheet, parchment paper

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How-To Videos

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How to prepare Brussels sprouts

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How to cut Hokkaido pumpkin

Nutrition per serving

Cal1239
Fat53 g
Protein37 g
Carb166 g
  • Step 1/ 4

    Preheat the oven to 220°C/420 °F. Cut onion into approx. 1.5 cm/0.6 in. wedges. Trim Brussels sprouts, remove wilted leaves, and cut into quarters. Cut pumpkin into approx. 1.5 cm/0.6 in. cubes. Coarsely chop the parsley. Drain chickpeas, rinse thoroughly, and set aside.
    • 1 red onion
    • 300 g Brussels sprouts
    • 250 g Hokkaido pumpkins
    • 20 g parsley
    • 400 g canned chickpeas
    • oven
    • knife
    • grater
    • citrus press
    • sieve

    Preheat the oven to 220°C/420 °F. Cut onion into approx. 1.5 cm/0.6 in. wedges. Trim Brussels sprouts, remove wilted leaves, and cut into quarters. Cut pumpkin into approx. 1.5 cm/0.6 in. cubes. Coarsely chop the parsley. Drain chickpeas, rinse thoroughly, and set aside.

  • Step 2/ 4

    In a large bowl, mix harissa with some of the olive oil. Season with salt and pepper. Add the chopped vegetables and chickpea to the bowl. Mix well so they are coated in the harissa-oil mixture. Then place in a single layer on a baking sheet lined with parchment paper. Add unpeeled garlic cloves. Place in the oven and roast for approx. 20 min., turning the vegetables once halfway through. Remove from the oven when the vegetables are golden brown.
    • 2 tsp harissa
    • 3 tbsp olive oil
    • 2 garlic
    • large bowl
    • baking sheet
    • parchment paper

    In a large bowl, mix harissa with some of the olive oil. Season with salt and pepper. Add the chopped vegetables and chickpea to the bowl. Mix well so they are coated in the harissa-oil mixture. Then place in a single layer on a baking sheet lined with parchment paper. Add unpeeled garlic cloves. Place in the oven and roast for approx. 20 min., turning the vegetables once halfway through. Remove from the oven when the vegetables are golden brown.

  • Step 3/ 4

    Meanwhile, in a large pot without oil, toast the almonds over medium heat until golden brown. Then take them out, roughly chop, and put them aside. Then, in the same pot, bring water to a boil and cook orzo pasta according to package directions until al dente.
    • 50 g almonds
    • 120 g orzo

    Meanwhile, in a large pot without oil, toast the almonds over medium heat until golden brown. Then take them out, roughly chop, and put them aside. Then, in the same pot, bring water to a boil and cook orzo pasta according to package directions until al dente.

  • Step 4/ 4

    For the dressing, squeeze the insides of the roasted garlic cloves from the oven, when it's not too hot to handle, into the large bowl used in step 2. Add the remaining olive oil and mix well with a fork. Grate zest and juice lemon into the bowl. Add vinegar and maple syrup and mix well again. Season to taste with salt and pepper. Add oven vegetables, orzo pasta, toasted almonds, raisins, and parsley to the dressing. Mix until combined. Season again if necessary. Best served lukewarm.
    • 2 tbsp olive oil
    • tbsp red wine vinegar
    • 2 tbsp maple syrup
    • 30 g raisins
    • salt
    • pepper

    For the dressing, squeeze the insides of the roasted garlic cloves from the oven, when it's not too hot to handle, into the large bowl used in step 2. Add the remaining olive oil and mix well with a fork. Grate zest and juice lemon into the bowl. Add vinegar and maple syrup and mix well again. Season to taste with salt and pepper. Add oven vegetables, orzo pasta, toasted almonds, raisins, and parsley to the dressing. Mix until combined. Season again if necessary. Best served lukewarm.

  • Enjoy your meal!

    Orzo salad with harissa-roasted pumpkin and Brussels sprouts

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