Entrees
Salad
Side Dish

Fall Couscous Salad

This Fall Couscous Salad is one of my favorites to make during this time of year. It's loaded with roasted butternut squashed, pearled couscous and topped with bursting ruby red pomegranate seeds. Serve alone with the dressing, or add on your favorite protein for a complete meal.

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a white dish that is filled with kale, roasted butternut squash, pomegranate seeds, pepitas, goat cheese, pearled couscous and red onion.

Why You’ll Love This Recipe

  • Fall Couscous Salad is the perfect seasonal salad to make for any occasion.
  • It’s loaded with roasted butternut squash, pearled couscous, goat cheese, red onion, pepitas and pomegranate seeds.
  • Served with a super simple sweet and tangy salad dressing.
  • Enjoy alone, or add on your favorite protein for a complete meal.
  • It’s super vibrant, colorful and makes for the perfect dish for any holiday occasion.
  • Pomegranate seeds are a great source of antioxidants and add both a vibrant color and a burst of flavor.
  • The butternut squash is extremely tender and adds both flavor and texture to this salad.
  • Kale is a great source of Vitamin K, A, B and omega-3 fatty acids.
  • Check out my Fall Harvest Kale Salad for another great salad option!

Ingredients And Substitutions

These are the main ingredients and substitutions for Fall Couscous Salad. Scroll down to the recipe card for a full list of ingredients and instructions.

Kale is the base of this salad, once it’s massaged with a touch of extra virgin olive oil it becomes really soft and tender. Feel free to use your favorite lettuce instead if preferred, I’d recommend arugula or a mixed greens blend.

Once roasted, the butternut squash becomes really soft and tender and makes this salad very hearty.

Thinly sliced red onions are added on top for that crunch factor and a spicy flavor.

Goat cheese adds a lovely texture and tangy flavor, feel free to use feta cheese instead if preferred.

Pomegranate Arils are added on top for a burst of vibrant color and flavor.

Pepitas, which are unshelled pumpkin seeds add a great crunch factor.

The salad dressing is simple with just a combination of extra virgin olive oil, dijon mustard, red wine vinegar and a touch of honey.

all the ingredients that you need to make this fall harvest salad.

How To Make

ONE: Start by slicing the butternut squash into bite sized pieces and removing the skin. Place them on a baking sheet and drizzle with EVOO, and season with salt and pepper. Toss well and bake at 400F for 25-30 minutes. Let cool slightly.

TWO: Next, prepare the pearled couscous on the stovetop, according to package.

THREE: Next, add the kale to a large mixing bowl and drizzle with EVOO. Use your hands to really get in there and massage the kale leaves for 1-2 minutes or until they become soft and tender.

FOUR: When ready, assemble the salad by adding on the cooked pearled couscous, roasted butternut squash, thinly sliced red onion, pepitas, goat cheese and pomegranate seeds.

a white dish that is filled with kale, roasted butternut squash, pomegranate seeds, pepitas, goat cheese, pearled couscous and red onion.

FIVE: Combine all the ingredients for the dressing, drizzle over the salad and enjoy!

Tips And Tricks

Massaging the kale with EVOO will make the leaves really tender, soft and taste delicious.

Roast the butternut squash and pearled couscous before massaging the kale leaves.

Only add dressing to what you are enjoying at the moment.

Only massage the kale leaves that you are enjoying at the moment, otherwise they will get soggy.

How To Serve And Store

This salad is best served with the simple salad dressing. Enjoy as is, or throw on your favorite protein for a more complete meal.

This salad is best served immediately. If saving, store all the ingredients separately and assemble when ready to enjoy. Only add dressing and only massage the amount of kale leaves that you will be enjoying at the moment.

a white dish that is filled with kale, roasted butternut squash, pomegranate seeds, pepitas, goat cheese, pearled couscous and red onion on a towel next to a container of fresh pomegranate seeds.

Taste And Texture

This Fall Couscous Salad is full of flavor! It’s loaded with sweet and tangy flavor and has a lovely creamy texture due to the goat cheese. The pomegranate arils add a lovely burst of flavor to each bite.

Frequently Asked Questions

Why do you recommend massaging the kale leaves, do I have to do this?

No, you don’t have to do it. It’s a preference of mine, but it’s what makes the kale leaves taste soft, tender and delicious in my opinion.

What does butternut squash taste like?

Roasted butternut squash tastes like a cross between sweet potato and pumpkin. It’s slightly sweet with a nutty squash taste, which pairs well with both sweet and savory flavors.

Can I make this salad ahead of time?

You can prep the couscous, butternut squash and dressing ahead of time. But it’s best to assemble the salad once you are ready to enjoy.

Other Recipes You May Like

If you make this Fall Couscous Salad, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Fall Couscous Salad

This Fall Couscous Salad is one of my favorites to make during this time of year. It's loaded with roasted butternut squashed, pearled couscous and topped with bursting ruby red pomegranate seeds. Serve alone with the dressing, or add on your favorite protein for a complete meal.
PIN RECIPE
PREP TIME:
45 minutes
COOK TIME:
10 minutes
TOTAL TIME:
55 minutes
Author - Hannah

Ingredients

Salad

  • 3 cups butternut squash, cubed 
  • 1/2 cup pearled couscous 
  • 4 cups kale 
  • 1/4 red onion, thinly sliced 
  • 1/4 cup roasted pepitas 
  • 1/4 cup goat cheese 
  • 1/2 cup pomegranate arils  

Dressing

  • 1/4 cup Extra Virgin Olive Oil
  • 1 tbsp dijon mustard 
  • 1 tbsp red wine vinegar 
  • 1 tbsp honey 

SCALE:

1X

YIELDS:

4-6 servings

Directions

  1. Start by slicing the butternut squash into bite sized pieces and removing the skin. Place them on a baking sheet and drizzle with EVOO, and season with salt and pepper. Toss well and bake at 400F for 25-30 minutes. Let cool slightly.
  2. Next, prepare the pearled couscous on the stovetop, according to package. 
  3. When ready, add the kale to a large mixing bowl and drizzle with EVOO. Use your hands to really get in there and massage the kale leaves for 1-2 minutes or until they become soft and tender. 
  4. Then, assemble the salad by adding on the cooked pearled couscous, roasted butternut squash, thinly sliced red onion, roasted pepitas, goat cheese and pomegranate seeds. 
  5. Combine all the ingredients for the dressing, drizzle over the salad and enjoy! 

Notes

  • Massaging the kale with EVOO will make the leaves really tender, soft and taste delicious.
  • Roast the butternut squash and pearled couscous before massaging the kale leaves.
  • Only add dressing to what you are enjoying at the moment.
  • Only massage the kale leaves that you are enjoying at the moment, otherwise they will get soggy.

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