This post may contain affiliate links.
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!
From the earthy sweetness of roasted sweet potatoes to the satisfying crunch of Brussels sprouts and chickpeas, every element adds something unique and fulfilling.
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.
Creamy Lemon Dijon Vinaigrette:
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!
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.
Plant Based Meal Plans Designed With You in Mind.
These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!
Subscribe by submitting your email!