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This Pumpkin Couscous Salad is a hearty fall side dish that tosses roasted pumpkin, crunchy chickpeas, fluffy couscous, and arugula with a zesty lemon vinaigrette. Vegan, Gluten-Free Option.
This Roasted Pumpkin and Couscous Salad is my perfect fall salad. With roasted pumpkin, crunchy chickpeas, bouncy couscous, and fresh vegetables tossed in a sweet and tangy lemon vinaigrette, there are warm and cozy fall flavors in every bite. It’s a healthy side dish or lunch you can enjoy throughout the season!
Table of Contents
- The Ultimate Vegan Fall Salad
- Ingredients for this Roasted Pumpkin Salad
- How to Make a Pumpkin Couscous Salad
- Serving Suggestions
- How to Store Leftover Pumpkin Salad
- Substitutions and Variations
- Recipe FAQs
- Pumpkin Couscous Salad Recipe
The Ultimate Vegan Fall Salad
Cold and gloomy weather calls for warm and hearty salads, like this Vegan Pumpkin Couscous Salad. Just like my Roasted Butternut Squash Salad, it’s bursting with layers of comforting fall flavors thanks to warm roasted pumpkin, crunchy roasted chickpeas, and crisp greens tossed with light and fluffy couscous and a lemon vinaigrette.
Couscous is one of my favorite salad add-ins not only because I love the light and bouncy textures, but also because it’s ready in only minutes and it bulks up every bite, helping this seasonal dish last even longer. The leftovers only get better throughout the week, making it a perfect option for healthy lunches, or you can make it fresh for your weeknight or holiday dinners. The seasonal flavors are so fresh and comforting that your friends and family will quickly be asking for seconds!
Ingredients for this Roasted Pumpkin Salad
A few seasonal ingredients and everyday staples are transformed into the ultimate fall salad in this recipe:
- Fresh Pumpkin: you need a small to medium-sized pie pumpkin (AKA a sugar pumpkin) for this recipe. Save the large carving pumpkin for the jack-o-lantern—they aren’t meant to be eaten because their flavors aren’t as sweet or vibrant. You can also swap the pumpkin for another squash like delicata or butternut squash
- Couscous: fluffy couscous is easy to cook and makes this salad feel light yet warm and satisfying. You can use small (Moroccan), medium, or large (pearl or Israeli) couscous depending on the texture you like best (the larger the couscous, the more hearty and chewy it will be).
- Chickpeas: canned chickpeas are tossed with savory seasonings and roasted alongside the pumpkin, giving each bite some protein and crunch.
- Lemon Vinaigrette: the warm roasted veggies and leafy greens are tossed in a simple dressing made from lemon juice, oil, grade A maple syrup, Dijon, garlic, salt, and pepper.
- Arugula: this was my leafy green of choice but if you don’t like the peppery flavors, feel free to swap the arugula for mixed salad greens or fresh baby spinach.
How to Make a Pumpkin Couscous Salad
- Toss the chickpeas with the garlic powder, salt, pepper, and olive oil, then dump them on a baking sheet. Add the pumpkin pieces to the empty bowl, toss with the coriander, cayenne, maple syrup, salt, pepper, and oil, then lay the pieces on a second baking sheet. Roast the chickpeas and pumpkin.
- Meanwhile, add the couscous, paprika, and salt to a large bowl. Pour boiling water over the couscous, mix well, and cover. Fluff the cooked couscous, then set it aside.
- Add the oil, lemon juice, maple syrup, mustard, garlic, salt, and pepper to a small jar, seal with a lid, and shake until it’s emulsified. Set aside.
- Transfer the cooked couscous to a large salad bowl along with the arugula, roasted pumpkin, roasted chickpeas, parsley, pumpkin seeds, and parmesan. Pour the dressing over top and toss well to coat.
- Serve the warm couscous salad immediately with your favorite fall mains.
Caitlin’s Cooking Tips
- Roast the pumpkin and chickpeas on the top oven rack: The high heat circulating at the top of your oven will give the pumpkin cubes gorgeously golden and crispy caramelized edges and will crisp the chickpeas to perfection.
- Carefully measure the water when cooking couscous: Cooking 1 cup of couscous in 1 1/4 cups of water will give you perfectly fluffy and tender results. If you add more water, the couscous will be sticky or soggy. If you reduce the water, the couscous may turn out to be dry. When in doubt, check the package instructions before you start cooking!
Serving Suggestions
This couscous and pumpkin salad fits in at any Thanksgiving or Christmas dinner. I recommend pairing it with classic vegan holiday main dishes, like this Tofu Turkey, this Lentil Loaf, this Classic Vegan Stuffing, or any of these Vegan and Gluten-Free Thanksgiving Recipes. Its warm and comforting flavors will quickly make it a staple holiday side dish, just like this Rosemary Sweet Potato Gratin and this Healthy Green Bean Casserole!
Outside of the holidays, this salad is great alongside all of your favorite cozy weeknight dinners. Toss it together while this Butternut Squash Gnocchi with Sage Butter Sauce is simmering on the stove, then serve the two together for a warming meal.
Last but not least, you can also enjoy this warm pumpkin salad for meal prep. It’s hearty and filling on its own but you can always top it with my Smoky Marinated Tofu or my Smoky Tempeh to stretch it a little further. Or, if you’re truly pumpkin obsessed, enjoy a slice of this Vegan Pumpkin Bread for dessert. Besides, life’s all about balance!
If you’re looking for more hearty fall salads, you’ll also love this Lentil Pomegranate Salad with Cider Dressing and this !
Or, if you’re looking for more couscous salad recipes, you’ll also love this White Bean Carrot Couscous Salad, this Curry Couscous Chickpea Salad, and this Black Bean Couscous Salad!
How to Store Leftover Pumpkin Salad
Once assembled, this salad will keep for up to 5 days in the fridge. Store it in an airtight container to keep the vegetables and couscous tender and fresh.
Planning on enjoying the leftover salad for meal prep? I recommend storing the roasted chickpeas separately in a ziplock bag at room temperature to keep them crispy. Add them to the salad right before serving.
Substitutions and Variations
- Pumpkin Substitute: The pumpkin can be replaced with equal parts diced butternut, delicata, or kabocha squash.
- Gluten-Free Option: Replace the couscous with an equal amount of quinoa if you need this salad to be gluten-free.
- Vegetable Add-in Ideas: Toss this salad with fresh sliced cherry tomatoes or roasted carrots, beets, and/or brussels sprouts for more bulk.
- Topping Options: You can top this salad with plain pecans or my Roasted Rosemary Pecans, chopped hazelnuts, dried cranberries, crumbled vegan feta cheese, or crispy fried sage leaves instead of or in addition to the other toppings.
Recipe FAQs
Should I peel the pumpkin?
Personally, I like to peel the pumpkin skin, but you can leave it on if you’d like an extra boost of fiber.
Is couscous gluten-free?
Couscous is a type of pasta made from semolina flour, meaning it isn’t gluten-free. Replace the couscous with quinoa for a gluten-free option.
What can I use instead of couscous?
Make this salad with an equal amount of cooked quinoa, farro, brown rice, or orzo if you’d like.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Pumpkin Couscous Salad
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 4 servings
This Pumpkin Couscous Salad is a hearty fall side dish that tosses roasted pumpkin, crunchy chickpeas, fluffy couscous, and arugula with a zesty lemon vinaigrette. Vegan, Gluten-Free Option.
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Ingredients
For the Roasted Ingredients:
- 30 ounces canned chickpeas 2 cans, rinsed and drained
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons of olive oil divided
- 1 small to medium pie pumpkin peeled and cubed (about 4 cups or 350 g; see notes for substitutions)
- 2 teaspoons grade A maple syrup
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
For the Cous Cous:
- 1 cup dry couscous
- 1/2 teaspoon smoked paprika
- Kosher salt to taste
- 1 1/4 cups Water
For the Dressing:
- 3 tablespoons olive oil
- Juice of 2 lemons* about 3-4 tablespoons
- 2 teaspoons grade A maple syrup
- 2 teaspoons dijon mustard
- 1 clove garlic minced or crushed
- 1/2 teaspoon kosher salt
- Black pepper to taste
For the Salad:
- 4 ounces fresh arugula or sub mixed salad greens or chopped fresh spinach
- 1/2 cup chopped fresh parsley
- 1/3 cup pumpkin seeds
- 1/3 cup shaved parmesan cheese* I used dairy-free (optional)
Instructions
Prep: Preheat the oven to 420 F and set two smaller baking sheets (or one very large sheet) aside. Place the drained chickpeas on a clean kitchen towel and pat dry.
Season: Add the chickpeas to a medium bowl along with 1/2 teaspoon garlic powder, salt and pepper to taste, and 1 tablespoon of olive oil. Mix well, then transfer to one half of the baking sheet (or half of a large one). Add the pumpkin to the mixing bowl and season with coriander, cayenne, maple syrup, salt and pepper to taste, and the remaining tablespoon of olive oil. Transfer to the other baking sheet.
Roast: Roast on the top rack of the oven for 25 to 30 minutes, flipping both the sweet potatoes and chickpeas after 15 minutes of cook time. If your baking sheets do not fit together on one rack of the oven, start with the pumpkin on the top and chickpeas on the middle rack, then flip the trays halfway through baking.
Cook the Couscous: While the pumpkin roasts, add the couscous to a large bowl and whisk together with the paprika and a generous pinch of salt. Bring the water to a boil on the stovetop or in an electric kettle. Pour the water over the cous cous; mix well, then cover with a plate or lid and let sit for 7 minutes. Fluff with a fork and set aside. (Note: if you are warming the water on the stovetop, you can remove it from the heat and add the couscous directly to the pot)
Make the Dressing: Add the oil to a small jar along with the lemon juice, maple syrup, mustard, garlic, salt and black pepper to taste. Seal the jar and shake well until emulsified; set aside.
Combine: Add the cooked couscous to a large bowl along with the arugula, roasted pumpkin, roasted chickpeas, parsley, pumpkin seeds, and parmesan (if using). Pour the dressing over the salad and toss well until everything is combined.
Serve & Store: Enjoy immediately; leftovers will keep in the fridge for up to 5 days. If you are planning to have leftovers, I recommend omitting the chickpeas from step 6 and adding them to each plate just before serving, so they stay crispy; store in a separate container in the fridge for up to 5 days.
Recipe Video
Recipe Notes
- Pumpkin: Pumpkin can be replaced with equal parts diced butternut, delicata, or kabocha squash. I like to peel the skin off of my pumpkin, but you can also keep the squash skin on for an extra boost of fiber.
- Gluten-Free: Replace the couscous with equal parts quinoa and keep the amount of smoked paprika the same. Rinse the quinoa and add to a pot with the paprika, and salt. Cook according to the package instructions. Fluff with a fork and set aside to let cool before combining with the remaining salad ingredients in step 7.
Nutrition
Calories: 690kcalCarbohydrates: 92gProtein: 25gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 6mgSodium: 1068mgPotassium: 1772mgFiber: 15gSugar: 14gVitamin A: 30585IUVitamin C: 46mgCalcium: 329mgIron: 8mg
Keyword: pumpkin coucous salad, vegan couscous pumpkin salad
Course: Salad
Method: Stovetop
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
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