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Orzo Sweet Potato Salad with Dijon Maple Dressing

A bowl of orzo sweet potato salad topped with pecans, dried cranberries, and feta cheese.

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A colorful and make-ahead orzo salad featuring roasted sweet potatoes and a tangy-sweet Dijon maple dressing. This salad is perfect for potlucks, holiday tables, or as a meal prep lunch.

Ingredients

Scale
  • 1.5 pounds sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1.5 cups dry orzo
  • 0.5 cup chopped pecans
  • 0.5 cup dried cranberries
  • 0.5 cup crumbled feta cheese
  • 0.25 cup chopped fresh parsley
  • For the Dressing:
  • 0.25 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper on a baking sheet.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool.
  4. Cook the orzo according to package directions. Drain and rinse with cold water.
  5. In a large bowl, whisk together the dressing ingredients: 0.25 cup olive oil, apple cider vinegar, maple syrup, 1 tablespoon salt, and 0.5 teaspoon black pepper.
  6. Add the cooled roasted sweet potatoes, cooked orzo, pecans, dried cranberries, feta cheese, and parsley to the bowl with the dressing.
  7. Toss gently to combine all ingredients.
  8. Serve chilled or at room temperature.

Notes

  • This salad can be made a day in advance and stored in the refrigerator.
  • For a vegan option, omit the feta cheese or use a vegan feta alternative.
  • Adjust the sweetness of the dressing by adding more or less maple syrup to your preference.
  • This salad pairs well with grilled chicken or fish, or can be enjoyed as a standalone vegetarian meal.
  • Consider this a great option for meal planning to save time during busy weeks.

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