Fall Orzo Salad

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All your harvest favorites are in this Fall Orzo Salad. Featuring roasted sweet potatoes, crunchy chickpeas, and a tangy lemon dijon dressing, this salad is a delightful mix of textures and tastes, ideal for any autumn feast.

Welcome to Jackfruitful Kitchen, where I believe that you can never have enough salad variations for all seasons and occasions!

This Fall Orzo Salad is exceptionally delicious because it is filled with your seasonal favorites. As we approach the time of year when families gather around the table, it’s essential to have a standout salad that complements the traditional Thanksgiving spread. This salad is so pretty and fresh, and delicious that you will be surprised that uncle Bob is going for seconds!

Thanksgiving is a time of gratitude, reflection, and, of course, incredible food. Amidst the classic dishes like turkey, stuffing, and cranberry sauce, this Fall Orzo Salad holds its own with its unique blend of flavors and textures that are hard to resist.

From the earthy sweetness of roasted sweet potatoes to the satisfying crunch of Brussels sprouts and chickpeas, every element adds something unique and fulfilling.

In this dish, two tasty worlds come together; the heartiness of the roasted vegetables and the light, refreshing zest of the creamy lemon dijon vinaigrette.

The gluten-free orzo offers a comforting base, while the bursts of pomegranate arils bring a hint of sweetness and a pop of color that light up the dish. Topped with crunchy, toasted pecans and a sprinkle of fresh parsley, this salad is not just a feast for the palate but also for the eyes.

Round up your Autumn favorites to make your own Fall Orzo Salad:

  • large sweet potato
  • brussels sprouts
  • chickpeas
  • olive oil or coconut aminos
  • spices
  • gluten free orzo
  • baby arugula
  • pomegranate arils
  • toasted pecans
  • red onion
  • parsley leaves


Creamy Lemon Dijon Vinaigrette:

  • roasted tahini
  • large lemon
  • champagne vinegar
  • maple syrup
  • dijon mustard
  • garlic powder

As you gather around the Thanksgiving table this year, let your salad be as creative and exciting as the season. Gone are the days of the vegans or vegetarians eating the boring mash potato sides and plain green beans.

Let’s bring salads that aren’t just a few pieces of iceberg lettuce and halved cherry tomatoes, and embrace the vibrant, seasonal vegetables with enthusiasm and a dash of imagination! Each serving reminds you and your guests that with a little creativity and a keen eye for seasonal produce can make all the difference and add a splash of health in a typically heavy and dense meal! 

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Fall Orzo Salad

Get ready to faaaall in love with flavor! This Fall Orzo Salad is the ultimate autumnal culinary adventure that's nothing short of amazing. Packed with roasted sweet potato chunks, crunchy chickpeas and crispy Brussels sprouts, this dish is a symphony of textures, while the orzo pasta adds a bit of hearty and comforting delight. The savory goodness is punctuated by a zesty dressing that brings all the flavors together. So leaf those boring salads behind, grab a fork, and get ready to "squash" your taste expectations because this salad is sure to turn your meal into a fall fiesta!   Perfect dish for thanksgiving!
Prep Time 15 minutes
Cook Time 25 minutes
Course Salad
Cuisine American
Servings 8


  • stove, oven


  • 1 large sweet potato cubed
  • 12 oz brussels sprouts halved
  • 15 oz can chickpeas rinsed, drained, and patted dry
  • olive oil or coconut aminos for roasting
  • 1/2 tsp each dried thyme, paprika, garlic powder, salt and pepper
  • 1 cup gluten free orzo cooked and cooled
  • 4 cups baby arugula
  • cups pomegranate arils
  • ½ cup chopped toasted pecans
  • ½ red onion diced
  • ½ cup parsley leaves finely chopped

Creamy Lemon Dijon Vinaigrette Ingredients

  • ¼ cup roasted tahini
  • 1 large lemon juiced
  • 3 tbsp champagne vinegar
  • 2 tbsp maple syrup
  • 1 tsp dijon mustard
  • ½ tsp garlic powder


  • Preheat oven to 400 and line a large metal baking sheet with parchment paper. Place the sweet potatoes, brussels sprouts and chickpeas on the baking sheet and drizzle with olive oil or coconut aminos. Sprinkle generously with salt and pepper and toss to coat. Transfer to the oven and roast for 25 minutes. Let cool for 10 minutes.
  • While veggies are roasting, combine all ingredients for the dressing in a jar and whisk to combine. For an even creamier dressing, you can use a high speed blender! Season to taste.
  • Add the roasted veggies to a large salad bowl with the chickpeas, arugula, pomegranates, orzo, pecans, onion and parsley. Drizzle with dressing and toss to combine!


Best enjoyed day-of. If preparing ahead of time, wait to dress until right before serving.
Keyword autumn recipes, dairy free, easy thanksgiving meal, Fall Salad, gluten free, harvest salad, large portion, plant based, vegan
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