Pasta

• 1 cup dry orzo

Roasted Vegetables

• 1 medium-large sweet potato, peeled and cut into ½-inch pieces (about 2 cups)
• ¾ pound Brussels sprouts, trimmed and quartered (about 3 cups)
• 1 medium red onion, roughly chopped
• Drizzle of olive oil (for roasting, plus more for dressing)
• Salt, to taste

Roasted Chickpeas and Walnuts

• 15 ounces canned chickpeas, drained and rinsed
• 2/3 cup walnuts
• Drizzle of olive oil (for roasting)
• Salt, to taste

Dressing

• ¼ cup extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 tablespoon maple syrup
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 1 small garlic clove, grated
• ¼ teaspoon salt (or to taste)
• Freshly ground black pepper, to taste

Additional Ingredients

• 1/3 cup chopped fresh parsley
• 1/3 cup dried cranberries