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Roast Pumpkin Salad With Couscous
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5 from 5 votes

Roast Pumpkin Salad With Couscous

Fall food fans will love this roast pumpkin salad paired with couscous, pecans and a bright earthy orange vinaigrette dressing. It's also fabulous with sweet potatoes if you can't get your hands on a pumpkin.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings (change as needed): 6
Author: Cheryl Avrich
US Measures - Metric

Ingredients

Couscous

  • 1 cup couscous, Note 1
  • 1 cup water (or vegetable stock or broth)
  • 1/2 teaspoon salt

Pumpkin salad ingredients

  • 1 1/2 pounds pumpkin, cut in ~ 1/2 inch/1/3 cm cubes. Note 2 &3 (or sweet potato, about 2 large)
  • 1 tablespoons olive oil
  • 2 teaspoons maple syrup (or honey or brown sugar)
  • 1/2 teaspoon salt
  • 2 tablespoon finely chopped green onions (1-2 green onions)
  • 1/3 cup chopped fresh parsley
  • 1/3 cup toasted pecan pieces, Note 4

Orange vinaigrette

  • 2 tablespoon white wine vinegar (or lemon juice, or apple cider vinegar)
  • 2 teaspoon orange zest
  • 2 tablespoon orange juice
  • 2 teaspoon maple syrup or honey
  • 1/2 teaspoon each, salt and black pepper
  • 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme leaves)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chili flakes (optional) for heat
US Measures - Metric

Instructions

  • HEAT OVEN TO 425F/218C.
  • ROAST PUMPKIN: In a medium bowl, toss pumpkin cubes, oil, salt and maple syrup if using. Transfer to prepared baking sheet and spread out cubes in a single layer. Don't overcrowd them or they will steam instead of getting golden brown. Roast for about 25-30 minutes, turning them halfway through until slightly caramelized and tender. Cooking time will depend on the size of the pumpkin pieces.
  • MAKE COUSCOUS: Follow package directions. Typically, boil water, add couscous and salt, stir, cover, remove from heat and let it sit for 5 minutes to absorb the water. Fluff with a fork.
  • MAKE ORANGE VINAIGRETTE: Place all ingredients in a sealed container and shake well. Or whisk ingredients in a small bowl.
  • ASSEMBLE PUMPKIN COUSCOUS SALAD: Place couscous, roasted pumpkin, parsley, nuts and green onion in a serving bowl. Pour over most of the dressing (start with less and add more if needed). Toss gently to combine. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Notes

  1. Couscous alternatives: Instead of couscous, use ~ 2 cups cooked orzo, farro, quinoa, pearl couscous or rice. 
  2. Pumpkin options:
    • You can use any kind of pumpkin. Some popular types are sugar pumpkin (also called pie pumpkin) and cinderella pumpkin (bright orange, sweet).
    • You don't need a whole pumpkin, so if the store sells a large chunk, grab that instead.
    • If you can't find pumpkin, use sweet potato (excellent!) or butternut squash (I love sweet potato in this recipe).
    • Don't cut the pumpkin cubes too small or they will dry out and collapse. 
  3. How to clean a pumpkin: Here is a video on how to clean a pumpkin for cooking purposes. Once cleaned, peel it with a sharp knife then cut the flesh into small cubes.
  4. How to toast nuts: Place nuts in a small dry skillet. Heat skillet to medium heat. Toast nuts, shaking occasionally for about 5 minutes until fragrant. Cool. You can also toast nuts in the microwave or oven. Here’s an article on how to toast nuts in the microwave, stove top or oven.
  5. Shortcuts:
    • Buy precut squash or sweet potato (if you're not using pumpkin). You might have to cut pieces in half if they are too large.
    • Buy a vinaigrette instead of making your own. Examples: champagne, balsamic, apple cider, red wine vinaigrette. 
    • Buy nuts that are already roasted. Or skip the roasting. 
  6. Variations:
      • Sprinkle few deep red pomegranate seeds over the pumpkin salad just before serving so they don't 'bleed' into the couscous. Pretty and Fall-ish! 
      • Other garnish options are radish slivers or diced avocado.
      • Instead of thyme, feel free to use other fresh herbs like chives or oregano.
      • Bump up the flavor of the couscous by steaming it in vegetable broth instead of water.
  7. Make ahead:
    • You can serve the pumpkin couscous salad cold, at room temperature or warm.
    • It's perfectly fine - even better - to make the salad 30 minutes or a couple of hours ahead to allow the flavors to blend. If you want to warm it up, pop it in the microwave for a minute or two before serving.
    • Store leftovers in the fridge in an airtight container or sealed bag for up to 2-3 days.
    • To make the salad a day or two in advance: Roast the pumpkin and cook the couscous. Store them separately in airtight containers in the fridge. When ready to serve (or a few hours ahead), combine the pumpkin and couscous with the rest of the ingredients and the salad dressing. If you prefer the salad warm, first place the pumpkin and couscous in a bowl and gently reheat them in the microwave then add the remaining ingredients and combine. 
 
Nutrition values are estimates using pumpkin, regular couscous and pecans. 
Calories: 220kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 602mg | Potassium: 513mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10025IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 2mg