Warm Roasted Vegetable Harvest Couscous Salad
User Reviews
5
Warm Roasted Vegetable Harvest Couscous Salad
Description
The Warm Roasted Vegetable Harvest Couscous Salad features a combination of cubed butternut squash (or alternatives like honeynut squash or sweet potato), chickpeas, and thinly sliced red onion seasoned with a blend of spices including turmeric, coriander, and cumin. These vegetables are roasted with olive oil and maple syrup until tender and slightly caramelized, with the chickpeas becoming crisp. Pearl couscous is cooked separately until fluffy and combined with finely chopped kale and fresh parsley and cilantro for added fresh herbaceous notes.
The apple cider maple tahini dressing incorporates olive oil, apple cider vinegar, tahini, maple syrup, garlic, Dijon mustard, and seasonings, creating a creamy, tangy, and slightly sweet sauce that ties the salad together. Toppings like dried cranberries, pepitas, and crumbled feta cheese add contrasting textures and bursts of flavor.
This salad works well as a hearty side or a light main, offering a balance of roasted vegetable richness, nutty grains, fresh greens, and a complementary dressing. It suits those who enjoy a savory dish with a touch of sweetness and varied textures in one bowl.
To make the dish dairy-free, omit the feta cheese. For a gluten-free option, replace the couscous with quinoa cooked according to package instructions.
Ingredients
- For the roasted vegetables:
- 3 to 4 cups butternut squash cubed; or honeynut squash or sweet potato
- 1 red onion medium, halved and thinly sliced
- 1 chickpeas 15 ounce can, rinsed and drained
- 2 to 3 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon Turmeric ground
- ½ teaspoon Coriander
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper optional for a little kick
- black pepper freshly ground
- FOR THE SALAD:
- 1 cup pearl couscous
- 1 ½ cups water
- ½ teaspoon kosher salt
- 1 kale Tuscan variety, destemmed and finely chopped
- ¼ cup parsley chopped, fresh
- ¼ cup cilantro chopped, fresh
- 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
- black pepper freshly ground
- Toppings and garnish:
- ½ dried cranberries or cherries, or chopped dates; heaping cup
- ½ Pepitas roasted and salted; heaping cup
- 4 ounces feta (or sub goat cheese), crumbled
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Roast the vegetables: Add the butternut squash, chickpeas and red onion to the prepared baking sheet and drizzle with olive oil and pure maple syrup. Sprinkle vegetables with the spices: salt, turmeric, coriander, thyme, garlic powder, cumin, cayenne pepper (if using), and a few grinds of black pepper. Use clean hands to toss the vegetables together until they are well-coated with spices, then spread out on the pan in a single layer. Roast in the oven for 25 to 30 minutes until vegetables are fork tender and chickpeas are crispy.
- Prepare the couscous: While the veggies, cook the couscous. In a medium pot, add the water, couscous and salt and bring to a boil. Stir couscous, then reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and drain any excess liquid, then return back to the pot to keep warm.
- Make the dressing: While the couscous cooks, make the dressing. In a medium bowl, add the olive oil, tahini, apple cider vinegar, maple syrup, garlic, dijon, and salt until well combined.
- Transfer the couscous, chopped kale, parsley and cilantro to a large bowl and pour in half of the dressing. Use tongs to toss until dressing coats everything well, about 1 minute.
- Assemble the salad: If you want to serve this ‘family style’ or on a platter: add the kale and couscous mixture to a large platter, top with the warm roasted vegetables, then garnish with cranberries (or cherries, or dates!), pepitas and feta.
- Serve the salad: Divide into individual bowls and drizzle with remaining dressing and garnish with extra flaky salt and black pepper. Salad is delicious served warm or cold.
Notes
- Omitting feta cheese makes this salad suitable for a dairy-free diet.
- To make the dish gluten-free, substitute quinoa for the pearl couscous following package directions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 513cal | 26% |
| Carbohydrates | 63.1g | 21% |
| Protein | 13.6g | 27% |
| Fat | 24.2g | 37% |
| Saturated Fat | 5.3g | 27% |
| Fiber | 9.3g | 37% |
| Sugar | 18.1g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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