Warm Roasted Vegetable Harvest Couscous Salad

I can’t consider a greater recipe to ring within the new 12 months than a wonderful, hearty, veggie-packed salad full of warming flavors and fantastic textures.

After seeing how a lot you all liked my kale couscous salad from this summer time, I knew I wished to make one other filling kale salad to meal prep throughout busy weeks or serve on the facet of your favourite fundamental dishes. This heat roasted vegetable couscous salad has tender roasted butternut squash, crispy chickpeas, candy and savory toppings, and the BEST maple apple cider tahini dressing.

Whip it up this winter if you’re trying to get some extra veggies in (I do know I’m post-holiday season!) and luxuriate in as is or serve it with some roasted hen for further protein. I can’t wait so that you can do this one!

Ingredients on this harvest couscous salad

Gather up some winter veggies and warming spices, and prepare to make this dreamy couscous salad. Here’s what you’ll have to make it:

Produce: you’ll roast up butternut squash and a crimson onion, and toss them with kale, parsley, and cilantro.
Chickpeas: this salad will get a lift of plant-based protein from a can of chickpeas. You’ll roast them proper up with the veggies for further crunch.
For roasting: toss the squash and onion in olive oil, maple syrup, turmeric, coriander, thyme, garlic powder, cumin, cayenne pepper, salt, and pepper.
Couscous: I like the additional heartiness that pearl couscous provides to the salad.
For the dressing: the creamy cider maple dressing is made with olive oil, apple cider vinegar, tahini, maple syrup, garlic, dijon mustard, salt & pepper.
To garnish: pull all of it along with dried cranberries, roasted & salted pepitas, and crumbled feta cheese.

Customize this roasted vegetable couscous salad

There are tons of how to actually make this salad your individual along with your fav veggies and mix-ins. Here’s what I can suggest:

For the squash: be happy to make use of honeynut squash or candy potato rather than the butternut squash.
For the dried cranberries: I additionally love dried cherries and chopped dates in right here!
For the feta: goat cheese would even be scrumptious.
For the pepitas: strive toasted sliced almonds, pecans, or walnuts.

Make it vegan or gluten-free

To make vegan and dairy free: merely skip the feta.
To make gluten free: swap the couscous for quinoa (or gluten-free pearl couscous if you’ll find it!) I counsel making 1 cup of quinoa in keeping with the instructions on the package deal.

Try an additional increase of protein

If you’re not vegetarian, this salad is fantastic with cooked, shredded or cubed hen. Feel free to make use of up leftover rotisserie hen for ease!

Don’t neglect these kale salad tips

Raw kale is hard and barely bitter, so use these tips to prep it for this harvest salad:

Finely chop it. De-stem the big stem of the kale leaves, then use a pointy knife or salad chopper, or pulse the kale just a few instances in a food processor to get it good and high-quality.
Dress it first. You’ll toss the kale, couscous, parsley, and cilantro in half of the dressing in order that the kale softens up and begins to soak within the flavors within the dressing.

Serving a crowd?

I wish to layer the salad on a platter by including the kale couscous combination to a big platter, then topping with all of these pretty garnishes. This harvest couscous salad is scrumptious served heat or chilly!

How to retailer this harvest salad

Store it in an hermetic container within the fridge for as much as 3-4 days. Kale doesn’t break down as simply as different greens, so it’ll nonetheless be flavorful and full of textures after the primary day!

More salad recipes you’ll love

Get all of my salad recipes right here!

I hope you’re keen on this heat roasted vegetable couscous salad! If you make it you should definitely depart a remark and a ranking so I understand how you preferred it. Enjoy, xo!

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Warm Roasted Vegetable Harvest Couscous Salad

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Serves6 servings

Warm roasted vegetable couscous salad full of nourishing winter produce, protein from chickpeas, and a beautiful apple cider maple tahini dressing. This stunning harvest salad is simple to customise with candy and savory garnishes, and makes the right seasonal lunch!

Ingredients

For the roasted greens:
3 to 4 cups cubed butternut squash (or sub honeynut squash or candy potato)
1 medium crimson onion, halved and thinly sliced
1 (15 ounce) can chickpeas, rinsed and drained
2 to three tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon kosher salt
½ teaspoon floor turmeric
½ teaspoon coriander
½ teaspoon thyme
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper (non-compulsory for a little bit kick)
Freshly floor 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 contemporary parsley
¼ cup chopped contemporary cilantro
For the apple cider maple tahini dressing:
¼ cup further 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 floor black pepper
Toppings and garnish:
½ heaping cup dried cranberries or cherries (or sub chopped dates)
½ heaping cup roasted and salted pepitas (be sure that to get them roasted and salted bc they’ve rather more taste!)
4 ounces feta (or sub goat cheese), crumbled
Freshly floor salt and black pepper, to style

Instructions

Preheat the oven to 425 levels F. Line a big baking sheet with parchment paper.
Roast the greens: Add the butternut squash, chickpeas and crimson onion to the ready baking sheet and drizzle with olive oil and pure maple syrup. Sprinkle greens with the spices: salt, turmeric, coriander, thyme, garlic powder, cumin, cayenne pepper (if utilizing), and some grinds of black pepper. Use clear arms to toss the greens collectively till they’re well-coated with spices, then unfold out on the pan in a single layer. Roast within the oven for 25 to half-hour till greens are fork tender and chickpeas are crispy.
Prepare the couscous: While the veggies, cook dinner the couscous. In a medium pot, add the water, couscous and salt and produce to a boil. Stir couscous, then scale back warmth to low, cowl, and cook dinner for 8 to 10 minutes till all the liquid is absorbed. Transfer to a big sieve and drain any extra liquid, then return again to the pot to maintain heat.
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 till effectively mixed.
Transfer the couscous, chopped kale, parsley and cilantro to a big bowl and pour in half of the dressing. Use tongs to toss till dressing coats every little thing effectively, about 1 minute.
Assemble the salad: If you wish to serve this ‘family style’ or on a platter: add the kale and couscous combination to a big platter, high with the nice and cozy roasted greens, then garnish with cranberries (or cherries, or dates!), pepitas and feta.
Serve the salad: Divide into particular person bowls and drizzle with remaining dressing and garnish with further flaky salt and black pepper. Salad is scrumptious served heat or chilly.

Recipe Notes

To make dairy free: Feel free to skip the feta.
To make gluten free: Skip the couscous and use quinoa as a substitute. I counsel making 1 cup of quinoa in keeping with the instructions on the package deal.