Roasted Pumpkin Couscous Salad [Hot or Cold]

Embrace fall with this easy roasted pumpkin couscous salad with mixed roasted veggies, pepitas, & dried cranberries! A satisfying dairy-free, vegan fall salad!

Satisfying Fall Roasted Pumpkin Couscous Salad

Where our Mediterranean couscous salad helps you enjoy the taste of summer all year, this roasted pumpkin couscous salad is all about fall and perfect for enjoying all season long for mid-week meals, potlucks, dinner parties, and the holidays!

It combines seasonal pumpkin (or butternut squash) with other mixed veggies, roasted in a warm, herby pumpkin spice seasoning, and tossed into a bowl of tender giant couscous with optional fall favorites like pumpkin seeds and dried cranberries.

The resulting couscous salad with pumpkin is vibrant, loaded with flavor, texture, and nutrients (including plenty of vitamins, minerals, and antioxidants), and easy to prepare with inexpensive and versatile ingredients.

You can even cut down on time/effort by using pre-chopped veg and meal prep it to enjoy throughout the week, warm or chilled. Have any leftover pumpkin? Roast it at the same time, ready to use in this easy roasted pumpkin salad, pumpkin curry, and vegan pumpkin chili. Looking for a fruity-based salad? Try out our pear salad, easy apple pecan salad, or vegan roasted beet salad.

The Ingredients and Substitutes

When you can’t find pumpkin, Kabocha, butternut squash, or sweet potato also work.

What Could I Add to Pumpkin Couscous Salad?

• Other seasonings: There are several ways to adapt or boost roasted vegetable flavors.
  • Chili powder/ cayenne pepper (for spice)
  • Garlic powder (to increase the savory, aromatic flavor)
  • Ground cumin (Earthy, savory flavor)
  • Smoked paprika (for a smoky flavor)
• Vegan feta: Pumpkin feta couscous salad is a classic pairing and adds a salty, sharp creaminess to balance the sweetness of the pumpkin.
• Lemon juice: To add when serving, to brighten the flavor. Alternatively, omit vegan milk and make a lemon maple vinaigrette (1:1:2 tbsp lemon juice/ orange, olive oil, + maple syrup – then adjust to taste).
• Pomegranate: For a pop of color and a burst of sweetness.
• Apple/pear: Finely diced and added when serving.
• Other vegetables: You can use fresh or roasted/grilled veggies (and clear out your crisper drawer) with this fall pearl couscous pumpkin salad recipe.
  • Brussel sprouts
  • Beets
  • Cauliflower
  • Corn kernels (charred)
  • Spinach/kale (finely chopped. Massage kale with oil to tenderize it)

How to Make Roasted Pumpkin Couscous Salad

Optionally save the pumpkin seeds for this roasted spicy pumpkin seeds recipe.

First, check them at 18 minutes, shake/ flip them, and add time accordingly.

Step 5: Once the vegetables and couscous are ready, combine them in a large salad bowl with the plant-based milk, stir well, and then optionally garnish/stir in some pumpkin seeds, cranberries, and parsley. Enjoy warm or chilled!

Recipe Pro Tips

• Don’t skip the toasting: Lightly toasting the couscous until fragrant brings out and enhances its nutty flavor.
• To save time: Buy pre-chopped vegetables and/or use kitchen tools like a mandoline to speed up the veg prep.
• Slice the veggies evenly: While the different veggies require being cut down into different sizes and shapes, it’s important to make each one as even as possible so that vegetables roast at the same rate.
• Try other grains: The combination of ingredients in this salad with roast pumpkin will work with cooked quinoa (a completed guide to quinoa), orzo, farro, or barley.
• To cool couscous quickly: For a chilled pumpkin and couscous salad, spread the cooked couscous across a wide tray and transfer to the fridge for fast cooling.
• Have fun with add–ins: This roast pumpkin couscous salad is adaptable to what you have in your pantry, fridge, and what’s in season.

Storage Information

Once assembled, allow the pearl couscous pumpkin salad to cool. Then store any leftovers in an airtight container in the refrigerator for up to 5 days.

You can also freeze the pumpkin couscous (minus any non-roasted veggies, if used, and the garnishes) for up to 3 months spread flat in a Ziplock/Stasher bag, though both the couscous and veggies soften upon thawing (in the refrigerator overnight).

To reheat the couscous with pumpkin and mixed veg, microwave it in 30-second increments, stirring between. Or on the stovetop with an extra splash of water, broth, or dairy-free milk.