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Warm Roasted Vegetable Harvest Couscous Salad Recipe

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4.4 from 73 reviews

This Warm Roasted Vegetable Harvest Couscous Salad is a vibrant, nutrient-packed dish perfect for fall. It features roasted butternut squash, chickpeas, and red onion, combined with pearl couscous and fresh kale. The salad is dressed with a tangy apple cider maple tahini dressing, then garnished with dried cranberries, roasted pepitas, and crumbled feta for a delightful balance of flavors and textures. Enjoy it warm or cold as a wholesome main or side.

Ingredients

For the Roasted Vegetables:

  • 3 to 4 cups cubed butternut squash (or substitute with honeynut squash or sweet potato)
  • 1 medium red onion, halved and thinly sliced
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon coriander
  • ½ teaspoon thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper (optional for a little kick)
  • Freshly ground black pepper, to taste

For the Salad:

  • 1 cup pearl couscous
  • 1 ½ cups water
  • ½ teaspoon kosher salt
  • 1 bunch Tuscan kale, destemmed and finely chopped
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro

For the Apple Cider Maple Tahini Dressing:

  • ¼ cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons tahini
  • 2 tablespoons pure maple syrup
  • 1 clove garlic, grated
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Toppings and Garnish:

  • ½ heaping cup dried cranberries or cherries (or substitute chopped dates)
  • ½ heaping cup roasted and salted pepitas
  • 4 ounces feta cheese (or goat cheese), crumbled
  • Freshly ground salt and black pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting.
  2. Roast the Vegetables: On the prepared baking sheet, combine cubed butternut squash, chickpeas, and thinly sliced red onion. Drizzle 2 to 3 tablespoons of extra-virgin olive oil and 1 tablespoon maple syrup over the vegetables. Sprinkle with 1 teaspoon kosher salt, ½ teaspoon each of turmeric, coriander, thyme, garlic powder, and cumin, plus ¼ teaspoon cayenne pepper if using. Add freshly ground black pepper to taste. Toss everything with your hands until well coated and spread the mixture evenly in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are fork-tender and chickpeas are crispy.
  3. Cook the Couscous: While the vegetables roast, bring 1 ½ cups water, 1 cup pearl couscous, and ½ teaspoon kosher salt to a boil in a medium pot. Stir once, then reduce heat to low. Cover and simmer for 8 to 10 minutes until all the water is absorbed. Drain any excess liquid using a sieve, then return the couscous to the pot and keep warm.
  4. Prepare the Dressing: In a medium bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons tahini, 2 tablespoons maple syrup, 1 grated garlic clove, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and freshly ground black pepper until smooth and combined.
  5. Combine Salad Ingredients: In a large bowl, mix the cooked couscous with finely chopped Tuscan kale, ¼ cup chopped fresh parsley, and ¼ cup chopped fresh cilantro. Pour half of the dressing over the mixture and toss with tongs until everything is evenly coated, about one minute.
  6. Assemble the Salad: Transfer the kale and couscous mixture onto a large serving platter. Top with the warm roasted vegetables. Sprinkle with ½ heaping cup dried cranberries or cherries, ½ heaping cup roasted and salted pepitas, and 4 ounces crumbled feta cheese for added flavor and texture.
  7. Serve the Salad: Divide the salad into individual bowls. Drizzle each serving with the remaining dressing and garnish with extra flaky salt and freshly ground black pepper. The salad is delicious served warm or at room temperature.

Notes

  • Substitute Honeynut squash or sweet potato for butternut squash if desired.
  • If you prefer a milder salad, omit the cayenne pepper.
  • Use gluten-free couscous or quinoa to make this recipe gluten-free if needed.
  • Vegans can omit the feta or substitute with a plant-based cheese alternative.
  • To add crunch, consider adding toasted nuts or seeds of your choice as an alternative topping.
  • Salad can be enjoyed warm, room temperature, or cold—store leftovers in the refrigerator.

Find it online: https://justsosavory.com/warm-roasted-vegetable-harvest-couscous-salad-recipe/