Name: Warm Roasted Vegetable Harvest Couscous Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 to 4 cups cubed butternut squash (or sub 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; 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; 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; ½ heaping cup dried cranberries or cherries (or sub chopped dates); ½ heaping cup roasted and salted pepitas; 4 ounces feta (or sub goat cheese), crumbled

Print Recipe· 3.8 from 2 reviews

If you’re searching for a celebration of autumn’s finest flavors that’s both satisfying and vibrant, you’ll absolutely adore this Warm Roasted Vegetable Harvest Couscous Salad Recipe. It’s a cozy, colorful bowl filled with tender roasted butternut squash, crispy chickpeas, and a medley of aromatic spices, all tossed with fluffy pearl couscous and fresh leafy greens. The magic really comes together with a luscious apple cider maple tahini dressing that ties each bite into a harmonious feast for your taste buds. Whether you’re serving it as a comforting lunch or a stunning side for dinner, this recipe truly captures the essence of harvest season in a delightful way.

Ingredients You’ll Need

The image shows a large metal baking tray lined with white parchment paper covered with roasted cubed orange squash, small round chickpeas, and dark brown cooked onion slices scattered evenly across the surface. The squash cubes are soft with a slightly crispy edge, the chickpeas are golden, and the onions have a charred, wrinkled texture, adding contrast among the bright orange and yellow tones. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish lies in its simplicity and the fresh, natural ingredients that sing together to create a perfect balance of textures and flavors. From sweet and savory roasted veggies to fragrant herbs and a creamy dressing, each component plays a crucial role in making this salad unforgettable.

Butternut squash (3 to 4 cups cubed): The star of the dish with its naturally sweet, tender flesh that roasts beautifully.
Red onion (1 medium, thinly sliced): Adds a mild, caramelized bite when roasted alongside the squash.
Chickpeas (1 can, rinsed and drained): Brings a crispy texture and hearty protein boost.
Extra-virgin olive oil (2 to 3 tablespoons): Essential for roasting and dressing, lending richness and depth.
Pure maple syrup (1 tablespoon): Adds a delicate sweetness that caramelizes the vegetables beautifully.
Spices (kosher salt, turmeric, coriander, thyme, garlic powder, cumin, cayenne pepper): A warm, aromatic blend that enhances every bite.
Pearl couscous (1 cup): Provides a chewy, bulking base that soaks up all the delicious flavors.
Tuscan kale (1 bunch, finely chopped): Adds a fresh, slightly earthy crunch and nutrients.
Fresh parsley and cilantro (¼ cup each, chopped): Herbs that brighten and lift the salad with a burst of green freshness.
Apple cider vinegar (3 tablespoons): Brings tang and balance to the creamy tahini dressing.
Tahini (2 tablespoons): Adds a nutty, luxurious creaminess for the dressing.
Dijon mustard (1 teaspoon): Gives a subtle zing that elevates the flavor profile.
Garlic (1 clove, grated): Creates a fragrant punch in the dressing.
Dried cranberries or cherries (½ heaping cup): Introduce chewy bursts of sweetness within the salad.
Roasted and salted pepitas (½ heaping cup): Nutty crunch that contrasts beautifully with soft elements.
Feta cheese (4 ounces, crumbled): Optional creamy, tangy topping that rounds out the dish.

How to Make Warm Roasted Vegetable Harvest Couscous Salad Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper to keep things neat. Toss the cubed butternut squash, sliced red onion, and rinsed chickpeas with olive oil, maple syrup, and your blend of spices—including turmeric, coriander, thyme, and a touch of cayenne if you want a little excitement. Using your hands, make sure everything is evenly coated, then spread it out in a single layer. Roast the veggies for about 25 to 30 minutes until the squash is tender and the chickpeas have that irresistible crispiness. The smell coming from your oven at this stage will already have your mouth watering.

Step 2: Cook the Pearl Couscous

While your vegetables roast, cook the pearl couscous. Bring water, couscous, and salt to a boil in a medium pot, then cover and simmer on low for 8 to 10 minutes until the couscous has absorbed all the water. Drain any excess liquid and set the couscous aside to keep warm. This small, chewy pasta-like grain is perfect for soaking up the flavors and giving your salad a substantial bite.

Step 3: Whip Up the Apple Cider Maple Tahini Dressing

Combine olive oil, tahini, apple cider vinegar, maple syrup, grated garlic, dijon mustard, and salt in a bowl. Whisk everything together until it’s silky and smooth. This dressing is the star that will tie all the flavors together, bringing creaminess, tang, and a touch of sweetness to the mix.

Step 4: Prep the Greens and Herbs

Chop the Tuscan kale finely and pick roughly chopped parsley and cilantro. These fresh ingredients provide vibrant color and fresh flavor that contrast wonderfully with the warm roasted vegetables and nutty couscous.

Step 5: Toss and Assemble the Salad

In a large bowl, combine the warm couscous, chopped kale, and fresh herbs. Drizzle half of your dressing over the mix and toss with tongs until everything is well coated. Spread this mixture on a large serving platter or divide into bowls, then top generously with the warm roasted vegetables. Sprinkle dried cranberries, roasted salted pepitas, and crumbled feta over the top, adding color, crunch, and creaminess. Finish with a few grinds of pepper and a sprinkle of flaky salt for extra flavor zest.

How to Serve Warm Roasted Vegetable Harvest Couscous Salad Recipe

In a white bowl on a white marbled surface, there is a base layer of dark green curly kale leaves spread evenly around the bowl. On the right side, a layer of small, round, pale beige couscous pearls rests on top of the kale. Over both the kale and couscous, chopped fresh green herbs are sprinkled, creating a textured green mix in the center. A creamy light yellow sauce is being poured from a white speckled cup held by a woman's hand, drizzling over the herbs and couscous, adding a smooth contrast to the textures beneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This salad shines with its simple yet impactful garnishes. The dried cranberries or cherries bring bursts of tart sweetness, while the toasted pepitas deliver a satisfying crunch. Crumbled feta adds a salty richness that balances the sweetness of the squash and maple syrup perfectly. A little fresh cracked black pepper and flaky sea salt on top make every bite pop.

Side Dishes

Serve this salad alongside roasted chicken, grilled salmon, or your favorite plant-based protein for a complete meal. It also pairs wonderfully with warm flatbreads or crusty artisan bread to scoop up every bit of the flavorful dressing and roasted veggies.

Creative Ways to Present

For a festive gathering, serve this Warm Roasted Vegetable Harvest Couscous Salad Recipe family-style on a large wooden board garnished with extra herbs and seeds. Another idea is to layer it in clear glass jars or bowls for an elegant presentation that shows off all the vibrant colors. You can even turn it into a colorful side dish by stuffing roasted bell peppers or acorn squash halves with the salad for edible bowls full of flavor.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to maintain freshness and toss gently before serving again, as the dressing can settle.

Freezing

Because of the fresh herbs and the tahini dressing, freezing this salad is not recommended. The texture and flavor of the greens and dressing may change upon thawing.

Reheating

If you prefer it warm, gently reheat the salad with the roasted vegetables in a pan over low heat, adding a splash of water or olive oil to keep it moist. Avoid microwaving too long to preserve the salad’s texture and flavor balance.

FAQs

Can I make this salad gluten free?

Absolutely! To make this Warm Roasted Vegetable Harvest Couscous Salad Recipe gluten free, simply swap out the pearl couscous for quinoa. Cook the quinoa according to package directions and proceed with the recipe as usual.

Is there a dairy-free option?

Yes, the salad is just as delicious without the feta cheese. Simply omit the cheese or substitute with a dairy-free alternative to keep it vegan and dairy-free.

Can I prepare the salad in advance?

You can prep most of the components a day ahead and assemble the salad just before serving to keep the kale fresh and crunchy. Keep the dressing separate until ready to toss.

What vegetables can I substitute for butternut squash?

Honey nut squash, sweet potatoes, or even carrots work great as substitutes, offering similar sweetness and texture when roasted.

How spicy is the salad?

The optional cayenne pepper adds a mild kick, but you can easily adjust or omit it depending on your spice preference. The other spices add warmth without heat.

Final Thoughts

This Warm Roasted Vegetable Harvest Couscous Salad Recipe has quickly become one of my favorite dishes to enjoy throughout the cooler months. It’s wonderfully versatile, bursting with comforting roasted flavors, and bolstered by bright herbs and creamy dressing. Whether you’re cooking for your family or bringing a dish to a potluck, I promise this recipe will be a showstopper on your table. Go ahead, give it a try and soak up all those beautiful fall flavors!