Name: Couscous and Pumpkin Salad
Prep time: 30 min
Cook time: 20 min
Ingredients: 1 lb pumpkin (450 g, Note 1); 1 medium red onion; 1 tablespoon olive oil; ½ teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; 1 pinch of red pepper flakes; ⅔ cup couscous (4.5 oz/125 g); 1⅓ cups hot vegetable broth (300 ml, Note 2); ¼ cup pecans (chopped, or walnuts, 30 g); 2 tablespoons cranberries (or raisins); 1 small bunch of fresh parsley (or other fresh herbs, Note 3); 2½ oz feta (70 g); 3 tablespoons olive oil; 3 tablespoons balsamic vinegar; 2 teaspoons whole-grain mustard; 2 teaspoons honey; fine sea salt and freshly ground black pepper (to taste)

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This couscous and pumpkin salad recipe with feta, toasted nuts, and dried fruit is a simple, flavorful dish. This hearty salad uses seasonal ingredients and is best after the flavors have had time to meld.

roasted pumpkin and couscous salad with feta, cranberries and parsley.

The couscous pumpkin salad is perfect for Thanksgiving or holiday meals, adding color and flavor to your table. The roasted pumpkin and couscous make it filling but light, and it can be served on its own or as a side dish for Fall-Off the Bone Turkey Wings or Thanksgiving Chicken.

You can prepare it ahead of time for an easy meal, and it also works well in a lunch box for a quick and satisfying lunch. Try more hearty salads like the Beetroot and Sweet Potato Salad or Quinoa Arugula Salad.

Ingredients: 11 + olive oil and spices

Prep time: 30 minutes

Roasting time: 20 minutes

Recipe ingredients

labeled ingredients for making salad with couscous, pumpkin, feta, pecans, cranberries, herbs, and onion.

Couscous is a great base that absorbs the vegetables, spices, and dressing flavors.

Pumpkin: Hokkaido (red Kuri squash) is my favorite, followed by butternut squash. You can use any tasty pumpkin you like. Use the rest of the pumpkin to make Roast Pumpkin and Feta Pizza.

Feta cheese: Use feta from a block of cheese, not pre-crumbled, for better texture and flavor.

Nuts: Pecans or walnuts work well. Toasting them lightly in the pan brings out their flavor and adds crunch. Try this Pumpkin Pie with Pecan Crust, too.

Dried Fruit: Cranberries are great for the season, but raisins also work well. You can also try other dried fruits like apricots or dates. If you have more cranberries, make Dried Cranberry Sauce for Thanksgiving or a Chicken and Cranberry Salad.

Other ingredients: Red onion (or any other color), fresh herbs, honey, extra virgin olive oil, balsamic vinegar, and whole-grain mustard.

See the recipe card for complete information on ingredients and quantities.

Variations

Pumpkin: Make the roasted pumpkin couscous salad with sugar or pie pumpkin, Kabocha, or delicata squash. It's also great with roasted sweet potatoes instead of pumpkin.

Nuts: Use walnuts instead of pecans, or top the salad with roasted pumpkin seeds or sunflower seeds. Pine nuts or almonds are great, too.

Cheese: Replace feta with creamy goat cheese; it's delicious!

Add other vegetables like cherry tomatoes, cooked green beans, baby spinach, arugula, etc.

Use Israeli couscous, also known as giant or pearl couscous or ptitim.

Replace the honey with maple syrup or agave syrup.

How to make pumpkin couscous salad?

roasted pumpkin and red onion cubes on baking sheet.

Step #1: Roast the pumpkin and the red onion on a baking tray until soft.

couscous soaking in broth in a large bowl.

Step #2: While the pumpkin roasts, prepare the couscous according to the package instructions.

Step #3: Roast the pecans in a small pan until fragrant.

chopped dried cranberries on a round wooden board.

Step #4: Chop the cranberries.

balsamic dressing for couscous salad in a small bowl.

Step #5: Make the dressing in a small bowl.

roasted pumpkin and onion cubes, crumbled feta and seasoning in a bowl.

Step #6: Toss all salad ingredients and the dressing in a large bowl.

Tips

While you can immediately serve the couscous pumpkin salad, I prefer to cover it with plastic wrap and chill it in the fridge for a few hours to let the flavors meld.

Make in advance and store

You can make the pumpkin couscous salad one day in advance and keep it covered in the fridge. Allow it to come to room temperature, stir it well, and adjust the seasoning before serving.

You can prepare the couscous, roast the pumpkin, toast the nuts, chop the cranberries, make the dressing ahead of time, and store them in separate containers.

Refrigerate leftovers in an airtight container for 2-3 days.

a bowl of salad with couscous and roasted pumpkin.

More pumpkin recipes

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