Embrace fall with this easy roasted pumpkin couscous salad with mixed roasted veggies, pepitas, & dried cranberries! A satisfying dairy-free, vegan fall salad!
Preheat the oven at 450 degrees F. and prepare a large baking tray with a silicone mat or parchment paper.
In a large bowl, add the Italian seasoning, 2 teaspoons of pumpkin spice, salt, pepper, and 2 tablespoons of olive oil. Mix well and add the pumpkin, onion, bell pepper, broccoli florets, carrots, and chickpeas. Toss well until all veggies and chickpeas are coated with the spice oil mixture.
Place the veggies on the tray and roast for 20 to 30 minutes. Check the veggies at the 20 minute mark and add more time accordingly.
In a medium pot over medium-high heat, add 1 tablespoon of oil, and the couscous. Cook for 2 minutes, constantly stirring to avoid burning. Add the vegetable broth, 1 teaspoon of pumpkin spice, salt, and pepper. Bring to a boil, cover, turn off the heat and let it sit undisturbed for 10 minutes while you roast the veggies.
Once the veggies are ready, in a large salad bowl, add the couscous, roasted veggies, and plant-based milk. Mix well and then top with optional pumpkin seeds, cranberries, and chopped parsley.
Notes
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.