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5.0 from 81 votes

Warm Roasted Vegetable Harvest Couscous Salad

Warm roasted vegetable couscous salad filled with nourishing winter produce, protein from chickpeas, and a lovely apple cider maple tahini dressing. This beautiful harvest salad is easy to customize with sweet and savory garnishes, and makes the perfect seasonal lunch!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 513 kcal
Course: Salad , Lunch , Dinner
Cuisine: American , Vegan

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 (make sure to get them roasted and salted bc they have much more flavor!)
  • 4 ounces feta (or sub goat cheese), crumbled
  • Freshly ground salt and black pepper, to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • To make dairy free: Feel free to skip the feta.
  • To make gluten free: Skip the couscous and use quinoa instead. I suggest making 1 cup of quinoa according to the directions on the package.

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 513

% 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.