Why You’ll Love This Recipe

This salad is an ideal balance of textures and flavors — tender roasted pumpkin, soft couscous, crunchy nuts or seeds, and a bright citrus dressing. It’s ready in under 30 minutes, incredibly versatile, and naturally vegetarian. Whether you’re meal-prepping for the week or serving a holiday crowd, Pumpkin Couscous Salad is a delicious and wholesome dish that adds variety to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

Pumpkin (peeled and cubed)
Olive oil
Salt
Black pepper
Couscous (regular or pearl/Israeli)
Fresh parsley or cilantro
Red onion (thinly sliced)
Toasted almonds, walnuts, or pumpkin seeds
Dried cranberries or raisins (optional)
Feta cheese or goat cheese (optional)

For the dressing:

Olive oil
Lemon juice or orange juice
Dijon mustard
Maple syrup or honey
Salt
Black pepper

Directions

Preheat oven to 400°F (200°C).
Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.
Meanwhile, cook couscous according to package instructions. Fluff with a fork and set aside to cool slightly.
In a small bowl or jar, whisk together the dressing ingredients until well combined.
In a large mixing bowl, combine the cooked couscous, roasted pumpkin, red onion, herbs, nuts or seeds, and dried fruit if using.
Drizzle with dressing and toss gently to coat.
Top with crumbled cheese if desired, and serve warm or at room temperature.

Servings and timing

This recipe serves 4 as a main or 6 as a side.

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

Vegan: Skip the cheese or use a dairy-free alternative.
Grain Swap: Use quinoa, bulgur, or millet instead of couscous.
Add Greens: Stir in arugula, spinach, or kale for extra nutrition.
Spiced Pumpkin: Toss pumpkin with cumin, paprika, or cinnamon before roasting for added depth.
Sweet Touch: Add pomegranate seeds or diced apple for brightness.
Hearty Add-in: Mix in chickpeas or lentils for extra protein.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served at room temperature or slightly chilled. If reheating, warm gently in the microwave, but note that it’s typically enjoyed cold or at room temp. Store dressing separately if making ahead to keep the ingredients fresh and vibrant.

FAQs

Can I use canned pumpkin?

No, canned pumpkin is too soft for this recipe. Use fresh pumpkin or substitute with butternut squash.

What type of couscous should I use?

Either regular couscous or pearl (Israeli) couscous works. Pearl couscous offers a chewier texture.

Can I make this salad ahead of time?

Yes, it’s a great make-ahead salad. Just keep the dressing separate until ready to serve.

Is this salad gluten-free?

No, couscous contains gluten. Use quinoa or millet to make it gluten-free.

Can I serve it warm?

Yes, it’s delicious warm, but also tastes great at room temperature or chilled.

What kind of pumpkin should I use?

Sugar pumpkin, kabocha, or red kuri squash work well for roasting in salads.

Can I roast the pumpkin in advance?

Absolutely. Roast and refrigerate the pumpkin up to 3 days in advance.

What herbs work best in this salad?

Parsley, cilantro, or mint are great options — or a mix for a fresh, herbal touch.

Can I use lemon instead of orange in the dressing?

Yes, lemon adds a nice acidity, while orange gives a touch of sweetness. Use what you prefer.

What can I serve with this salad?

It pairs well with roasted chicken, grilled tofu, or a bowl of soup for a complete meal.

Conclusion

Pumpkin Couscous Salad is a deliciously simple way to highlight the warm, sweet flavors of roasted pumpkin in a satisfying and nutritious dish. With its bright citrus dressing and mix of seasonal ingredients, it’s the kind of salad that feels both comforting and fresh. Whether you’re serving it at a gathering or enjoying it for lunch, this salad is sure to bring color and flavor to your table.

Pumpkin Couscous Salad

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Pumpkin Couscous Salad is a vibrant, hearty dish made with roasted pumpkin, fluffy couscous, fresh herbs, and a citrusy dressing. Perfect for fall, it’s satisfying, colorful, and easy to prepare — ideal for a vegetarian main or festive side.

Author: Laura
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings (main) or 6 servings (side)
Category: Salad
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C).
Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
Cook couscous according to package instructions. Fluff with a fork and set aside to cool slightly.
Whisk together olive oil, citrus juice, Dijon mustard, maple syrup or honey, salt, and pepper to make the dressing.
In a large bowl, combine couscous, roasted pumpkin, red onion, herbs, nuts or seeds, and dried fruit if using.
Drizzle with dressing and toss gently to combine.
Top with crumbled feta or goat cheese if desired. Serve warm or at room temperature.

Notes

Use quinoa or millet for a gluten-free version.
Roast pumpkin with paprika or cinnamon for added flavor depth.
Add chickpeas or lentils for extra protein.
Fresh mint makes a great herbal addition for a Middle Eastern twist.
Best enjoyed at room temp or chilled; store dressing separately if prepping ahead.

Nutrition

Serving Size: 1 side serving
Calories: 290
Sugar: 6g
Sodium: 280mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg