If you’ve followed me for a while, you might already know how much I love using @bragg apple cider vinegar to amp up the flavors in vegetarian dishes! #ad I fell in love with Bragg ACV all over again when I tossed vegetables with their honey blend ACV before roasting. It has the perfect amount of sweetness to balance the tangy, zesty ACV flavor. If you’ve been trying to fall in love with vegetables, the first step is to fall in love with ACV and all of the zest it adds to simple dishes! #FallForBraggACVBlends Check out the recipe for the Warm Orzo Salad with Apple Cider Honey Vinaigrette: 1/4 cup Bragg honey apple cider vinegar blend 1/3 cup neutral oil 1/4 cup chopped parsley, plus more for garnishing 1 teaspoon Dijon mustard 1/4 tsp kosher salt, adjust to taste 15 ounce can chickpeas, drained and rinsed 1 crown broccoli, sliced into florets 1 medium red bell pepper, chopped 1 medium zucchini, sliced 1/2 cups walnuts, chopped 1 1/2 cups orzo 1/2 cup Castelvetrano olives, chopped ½ cup crumbled goat cheese Freshly ground black pepper 1. Preheat the oven to 425F. In a jar with a lid, shake together the apple cider vinegar, olive oil, chopped parsley, Dijon mustard, and salt. 2. Add the veggies and chickpeas to a large bowl. Drizzle with half of the vinaigrette, tossing to combine. Transfer the veggies to a large sheet pan. Toast at 425F for 20 minutes. After 20 minutes, add the chopped walnuts and continue cooking for an additional 5 minutes, until the walnuts are toasted and the veggies are starting to blacken. 3. Meanwhile, cook the orzo according to package instructions. Once al dente, transfer the orzo to a large bowl and toss with the remaining cider vinaigrette. 4. Stir in the roasted vegetables, walnuts, olives, and goat cheese. Serve warm.