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Ingredients
  • 1 cup dried orzo
  • 1 medium-large sweet potato, peeled, 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, plus more for dressing
  • Salt to taste
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ⅔ cup walnuts
  • subheading: Dressing:
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • 1 small garlic clove
  • ¼ teaspoon salt, or to taste
  • Freshly ground black pepper to taste
  • ⅓ cup chopped fresh parsley
  • ⅓ cup dried cranberries
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