I can’t consider a greater recipe to ring within the new yr than a lovely, 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 aspect of your favourite most 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 whenever you’re trying 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 that one!
Substances 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 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 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 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 essentially make this salad your personal along with your fav veggies and mix-ins. Right here’s what I can suggest:
- For the squash: be at liberty 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: 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 recommend making 1 cup of quinoa in accordance with the instructions on the package deal.
Attempt an additional enhance of protein
In the event you’re not vegetarian, this salad is fantastic with cooked, shredded or cubed rooster. Be happy to make use of up leftover rotisserie rooster for ease!
Don’t overlook these kale salad ideas
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 high quality.
- 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 wish 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!
How one can 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 should 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’re keen on this heat roasted vegetable couscous salad! In the event you make it make sure to depart a remark and a score so I understand how you favored it. Take pleasure in, 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 stunning apple cider maple tahini dressing. This stunning harvest salad is straightforward to customise with candy and savory garnishes, and makes the right seasonal lunch!
Substances
- 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 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 way 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 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.
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Put together the couscous: Whereas the veggies, prepare 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 prepare dinner for 8 to 10 minutes till the entire 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 nicely 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 all the pieces nicely, about 1 minute.
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Assemble the salad: If you wish to serve this ‘household fashion’ or on a platter: add the kale and couscous combination to a big platter, prime 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 recommend making 1 cup of quinoa in accordance with the instructions on the package deal.
Diet
Serving: 1serving (primarily based 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
