Rainbow Veggie Orzo Salad with Creamy Lemon-Feta Dressing by @starinfinitefood

55 min

6 servings

🥦

1 head

Cauliflower

🫑

1

Red bell pepper

🧅

1

Red onion

🫘

430 g

Chickpeas

🫒

170 ml

Olive oil

🌿

2 tsp

Dried oregano

🌿

2 tsp

Dried dill

🧂

1.5 tsp

Salt

🧄

1 tsp

Garlic powder

⚫

0.75 tsp

Pepper

🍝

230 g

Orzo

🥬

Arugula

🌿

79 ml

Fresh parsley

🧀

180 ml

Feta cheese

🌱

60 ml

Sunflower seeds

🍋

60 ml

Lemon juice

🍋

2 tbsp

Lemon zest

💧

2 tbsp

Water

🍯

1.5 tbsp

Honey

🧄

2

Garlic cloves

🫙

1 tsp

Cumin

  1. Preheat

    Preheat the oven to 400 and line 2 sheet pans with parchment paper.

  2. Add
    • Cauliflower
    • Olive oil
    • Dried oregano

    Add the cauliflower and half the oil and spices to one sheet pan and toss to coat.

  3. Add
    • Red bell pepper
    • Red onion
    • Chickpeas

    Add the peppers, onion and chickpeas to the other sheet pan with the remaining oil and spices and toss to coat.

  4. Roast
    • Cauliflower

    Roast the cauliflower for 35 minutes, tossing halfway.

  5. Roast
    • Red bell pepper
    • Red onion
    • Chickpeas

    Roast the other veggies and chickpeas for 25-30 minutes, tossing halfway.

  6. Roast
    • Olive oil
    • Lemon juice
    • Cauliflower

    While the veggies roast, make the dressing: add all the dressing ingredients to a high speed blender and blend until very smooth.

  7. Add
    • Orzo
    • Arugula
    • Cauliflower

    Add the orzo, arugula, roasted veggies, feta, sunflower seeds and parsley to a large bowl.

  8. Add
    • Orzo
    • Arugula
    • Cauliflower

    Add the dressing and toss to coat.

Rainbow Veggie Orzo Salad with Creamy Lemon-Feta Dressing by @starinfinitefood

55 min

6 servings

🥦

1 head

Cauliflower

🫑

1

Red bell pepper

🧅

1

Red onion

🫘

430 g

Chickpeas

🫒

170 ml

Olive oil

🌿

2 tsp

Dried oregano

🌿

2 tsp

Dried dill

🧂

1.5 tsp

Salt

🧄

1 tsp

Garlic powder

⚫

0.75 tsp

Pepper

🍝

230 g

Orzo

🥬

Arugula

🌿

79 ml

Fresh parsley

🧀

180 ml

Feta cheese

🌱

60 ml

Sunflower seeds

🍋

60 ml

Lemon juice

🍋

2 tbsp

Lemon zest

💧

2 tbsp

Water

🍯

1.5 tbsp

Honey

🧄

2

Garlic cloves

🫙

1 tsp

Cumin

Preparation Steps

  1. Step 1/8

    Preheat the oven to 400 and line 2 sheet pans with parchment paper.

    📜Parchment paper

  2. Step 2/8

    Add the cauliflower and half the oil and spices to one sheet pan and toss to coat.

    🥦Cauliflower
    🫒Olive oil
    🌿Dried oregano
    🌿Dried dill
    🧂Salt
    🧄Garlic powder
    ⚫Pepper
    📜Parchment paper

  3. Step 3/8

    Add the peppers, onion and chickpeas to the other sheet pan with the remaining oil and spices and toss to coat.

    🫑Red bell pepper
    🧅Red onion
    🫘Chickpeas
    🫒Olive oil
    🌿Dried oregano
    🌿Dried dill
    🧂Salt
    🧄Garlic powder
    ⚫Pepper
    📜Parchment paper

  4. Step 4/8

    Roast the cauliflower for 35 minutes, tossing halfway.

    🥦Cauliflower
    🥢Tongs

  5. Step 5/8

    Roast the other veggies and chickpeas for 25-30 minutes, tossing halfway.

    🫑Red bell pepper
    🧅Red onion
    🫘Chickpeas
    🥢Tongs

  6. Step 6/8

    While the veggies roast, make the dressing: add all the dressing ingredients to a high speed blender and blend until very smooth.

    🫒Olive oil
    🍋Lemon juice
    🍋Lemon zest
    💧Water
    🍯Honey
    🧀Feta cheese
    🧄Garlic cloves
    🫙Cumin
    🧂Salt
    ⚫Pepper

  7. Step 7/8

    Add the orzo, arugula, roasted veggies, feta, sunflower seeds and parsley to a large bowl.

    🍝Orzo
    🥬Arugula
    🥦Cauliflower
    🫑Red bell pepper
    🧅Red onion
    🫘Chickpeas
    🧀Feta cheese
    🌱Sunflower seeds
    🌿Fresh parsley
    🥣Mixing bowl

  8. Step 8/8

    Add the dressing and toss to coat.

    🍝Orzo
    🥬Arugula
    🥦Cauliflower
    🫑Red bell pepper
    🧅Red onion
    🫘Chickpeas
    🧀Feta cheese
    🌱Sunflower seeds
    🌿Fresh parsley
    🥣Mixing bowl

Composition

Ingredients

Types

Vegetables, Legumes, Oils, Spices, Grains, Dairy, Seeds, Fruits, Other, Sweeteners

Ingredients

Cauliflower, Red bell pepper, Red onion, Chickpeas, Olive oil, Dried oregano, Dried dill, Salt, Garlic powder, Pepper, Orzo, Arugula, Fresh parsley, Feta cheese, Sunflower seeds, Lemon juice, Lemon zest, Water, Honey, Garlic cloves, Cumin

Notes

Cauliflower (cut into small florets), Red bell pepper (large, chopped), Chickpeas (canned, rinsed and drained), Olive oil (for the veggies, 3-4 tbsp, for the dressing), Salt (for the veggies), Pepper (for the veggies), Orzo (cooked according to package), Fresh parsley (chopped), Feta cheese (crumbled, for the salad), Water (for the dressing)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 42g, Fat: 24g, Fiber: 6g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 480mg, Calcium: 120mg, Iron: 2.2mg, Potassium: 480mg

Vitamins

Vitamin C: 65mg, Vitamin A: 900IU, Folate: 60mcg, Vitamin K: 45mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Parchment paper, Mixing bowl, Tongs

Appliances

Oven, Blender

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Meal Prep, Everyday

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crunchy, Tender

Flavors

Citrusy, Tangy, Savory, Herby, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,keep dressing separate if possible for best texture), dressing : up to 1 week (store separately in an airtight jar in the fridge)