I can’t think of a better recipe to ring in the new year than a beautiful, hearty, veggie-packed salad filled with warming flavors and wonderful textures.
After seeing how much you all loved my kale couscous salad from this summer, I knew I wanted to make another filling kale salad to meal prep during busy weeks or serve on the side of your favorite main dishes. This warm roasted vegetable couscous salad has tender roasted butternut squash, crispy chickpeas, sweet and savory toppings, and the BEST maple apple cider tahini dressing.
Whip it up this winter when you’re looking to get some more veggies in (I know I am post-holiday season!) and enjoy as is or serve it with some roasted chicken for extra protein. I can’t wait for you to try this one!
Ingredients in this harvest couscous salad
Gather up some winter veggies and warming spices, and get ready to make this dreamy couscous salad. Here’s what you’ll need to make it:
- Produce: you’ll roast up butternut squash and a red onion, and toss them with kale, parsley, and cilantro.
- Chickpeas: this salad gets a boost of plant-based protein from a can of chickpeas. You’ll roast them right up with the veggies for extra 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 love the extra heartiness that pearl couscous adds 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 it all together with dried cranberries, roasted & salted pepitas, and crumbled feta cheese.
Customize this roasted vegetable couscous salad
There are tons of ways to really make this salad your own with your fav veggies and mix-ins. Here’s what I can recommend:
- For the squash: feel free to use honeynut squash or sweet potato in place of the butternut squash.
- For the dried cranberries: I also love dried cherries and chopped dates in here!
- For the feta: goat cheese would also be delicious.
- For the pepitas: try toasted sliced almonds, pecans, or walnuts.
Make it vegan or gluten-free
- To make vegan and dairy free: simply skip the feta.
- To make gluten free: swap the couscous for quinoa (or gluten-free pearl couscous if you can find it!) I suggest making 1 cup of quinoa according to the directions on the package.
Try an extra boost of protein
If you’re not vegetarian, this salad is wonderful with cooked, shredded or cubed chicken. Feel free to use up leftover rotisserie chicken for ease!
Don’t forget these kale salad tips
Raw kale is tough and slightly bitter, so use these tips to prep it for this harvest salad:
- Finely chop it. De-stem the large stem of the kale leaves, then use a sharp knife or salad chopper, or pulse the kale a few times in a food processor to get it nice and fine.
- Dress it first. You’ll toss the kale, couscous, parsley, and cilantro in half of the dressing so that the kale softens up and starts to soak in the flavors in the dressing.
Serving a crowd?
I like to layer the salad on a platter by adding the kale couscous mixture to a large platter, then topping with all of those lovely garnishes. This harvest couscous salad is delicious served warm or cold!
How to store this harvest salad
Store it in an airtight container in the refrigerator for up to 3-4 days. Kale doesn’t break down as easily as other greens, so it will still be flavorful and filled with textures after the first day!
More salad recipes you’ll love
Get all of my salad recipes here!
I hope you love this warm roasted vegetable couscous salad! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
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!
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
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Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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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.
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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.
Recipe Notes
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
Serving: 1serving (based on 6)Calories: 513calCarbohydrates: 63.1gProtein: 13.6gFat: 24.2gSaturated Fat: 5.3gFiber: 9.3gSugar: 18.1g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
