Description

This Warm Roasted Vegetable Harvest Couscous Salad combines tender roasted butternut squash, crispy chickpeas, and sweet red onions with vibrant kale and herby couscous. Tossed in a tangy apple cider maple tahini dressing and garnished with dried cranberries, roasted pepitas, and crumbled feta, this salad is a perfect nutritious dish ideal for fall and winter meals, served warm or cold.

Ingredients

For the Roasted Vegetables:

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

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

Toppings and Garnish:

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
Freshly ground salt and black pepper, to taste

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Instructions

Preheat Oven: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper for easy cleanup.
Roast the Vegetables: Place butternut squash cubes, chickpeas, and sliced red onion on the baking sheet. Drizzle with olive oil and pure maple syrup. Sprinkle with kosher salt, ground turmeric, coriander, thyme, garlic powder, cumin, cayenne pepper (if using), and freshly ground black pepper. Use your hands to toss and evenly coat the vegetables and chickpeas with the spices. Spread them out in a single layer. Roast for 25 to 30 minutes until vegetables are fork-tender and chickpeas are crispy.
Cook the Couscous: While roasting, bring water, couscous, and 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 the water is absorbed. Drain any excess liquid through a sieve, then return the couscous to the pot and keep warm.
Prepare the Dressing: In a medium bowl, whisk together extra virgin olive oil, tahini, apple cider vinegar, pure maple syrup, grated garlic, dijon mustard, kosher salt, and freshly ground black pepper until smooth and well combined.
Toss the Salad: Transfer the couscous to a large bowl. Add finely chopped Tuscan kale, parsley, and cilantro. Pour half of the dressing over and toss well with tongs to coat all ingredients evenly. This helps the kale soften slightly.
Assemble the Salad: For family-style or platter serving, spread the kale and couscous mixture on a large serving dish. Top evenly with the warm roasted vegetables, then sprinkle dried cranberries (or cherries/dates), roasted salted pepitas, and crumbled feta cheese on top.
Serve: Divide the salad into individual bowls. Drizzle with remaining dressing and garnish with extra flaky salt and freshly ground black pepper as desired. This salad can be enjoyed warm or chilled.

Notes

To make dairy-free: omit the feta or goat cheese garnish.
To make gluten-free: substitute quinoa for pearl couscous, cooking according to package instructions.
The cayenne pepper is optional and adds a spicy kick if desired.
Using roasted and salted pepitas provides an added flavor boost compared to raw.
If serving later, keep the roasted vegetables and dressing separate to maintain freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American