I can’t consider a greater recipe to ring within the new 12 months than a good looking, hearty, veggie-packed salad full of warming flavors and great textures.
After seeing how a lot you all liked my kale couscous salad from this summer season, I knew I needed to make one other filling kale salad to meal prep throughout busy weeks or serve on the facet of your favourite important 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 once you’re seeking to get some extra veggies in (I do know I’m post-holiday season!) and revel in as is or serve it with some roasted rooster for additional protein. I can’t wait so that you can do this one!
Components on this harvest couscous salad
Collect up some winter veggies and warming spices, and prepare to make this dreamy couscous salad. Right here’s what you’ll must make it:
- Produce: you’ll roast up butternut squash and a purple 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 additional 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 really 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.
Customise this roasted vegetable couscous salad
There are tons of the way to actually make this salad your individual together with your fav veggies and mix-ins. Right here’s what I can advocate:
- For the squash: be happy to make use of honeynut squash or candy potato instead of 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: attempt 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 will discover it!) I counsel making 1 cup of quinoa based on the instructions on the bundle.
Strive an additional enhance of protein
For those who’re not vegetarian, this salad is great with cooked, shredded or cubed rooster. Be at liberty to make use of up leftover rotisserie rooster for ease!
Don’t neglect these kale salad suggestions
Uncooked kale is hard and barely bitter, so use these tricks 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 a number of occasions in a meals processor to get it good and effective.
- Costume 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 prefer to layer the salad on a platter by including the kale couscous combination to a big platter, then topping with all of these beautiful garnishes. This harvest couscous salad is scrumptious served heat or chilly!
The best way to retailer this harvest salad
Retailer 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’s going to nonetheless be flavorful and full of textures after the primary day!
Extra salad recipes you’ll love
Get all of my salad recipes right here!
I hope you like this heat roasted vegetable couscous salad! For those who make it you’ll want to depart a remark and a score so I understand how you appreciated it. Get pleasure from, xo!
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Heat Roasted Vegetable Harvest Couscous Salad
Heat roasted vegetable couscous salad full of nourishing winter produce, protein from chickpeas, and a beautiful apple cider maple tahini dressing. This lovely harvest salad is straightforward to customise with candy and savory garnishes, and makes the proper seasonal lunch!
Components
- For the roasted greens:
- 3 to 4 cups cubed butternut squash (or sub honeynut squash or candy potato)
- 1 medium purple 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 (optionally available for a bit of 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 recent parsley
- ¼ cup chopped recent cilantro
- For the apple cider maple tahini dressing:
- ¼ cup additional 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 (ensure 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
Directions
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Preheat the oven to 425 levels F. Line a big baking sheet with parchment paper.
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Roast the greens: Add the butternut squash, chickpeas and purple 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 palms 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.
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Put together the couscous: Whereas the veggies, cook dinner the couscous. In a medium pot, add the water, couscous and salt and produce to a boil. Stir couscous, then cut back warmth to low, cowl, and cook dinner for 8 to 10 minutes till all the liquid is absorbed. Switch to a big sieve and drain any extra liquid, then return again to the pot to maintain heat.
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Make the dressing: Whereas 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 properly mixed.
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Switch 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 thing properly, about 1 minute.
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Assemble the salad: If you wish to serve this ‘household type’ 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.
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Serve the salad: Divide into particular person bowls and drizzle with remaining dressing and garnish with additional flaky salt and black pepper. Salad is scrumptious served heat or chilly.
Recipe Notes
To make gluten free: Skip the couscous and use quinoa as a substitute. I counsel making 1 cup of quinoa based on the instructions on the bundle.
Diet
Serving: 1serving (based mostly on 6)Energy: 513calCarbohydrates: 63.1gProtein: 13.6gFats: 24.2gSaturated Fats: 5.3gFiber: 9.3gSugar: 18.1g
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats
