Autumn Couscous Salad
The best Fall salad filled with roasted veggies, chickpeas, Parmesan cheese, crunchy lacinato kale, and dried cranberries, all topped with a maple tahini dressing!
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Servings: 6 servings
Ingredients
Roasted Veggies & Chickpeas:
- 1 ½ cups brussel sprouts sliced in half or quarters depending on size
- 1 ½ cups butternut squash cut into cubes
- 1 ½ cups cooked canned chickpeas one 14 oz can strained & rinsed
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
Salad Ingredients:
- 1 cup dried couscous cooked according to package instructions
- 2 cups chopped lacinato kale
- ½ cup shaved parmesan
- ¼ cup dried cranberries add more if desired
Maple Tahini Dressing:
- ¼ cup olive oil
- 2 Tablespoons tahini
- 1 Tablespoon apple cider vinegar
- ½ Tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Roast the veggies & chickpeas:
- Preheat the oven to 400F.
- Add your cubed butternut squash, sliced brussel sprouts, and cooked chickpeas to a tray.
- Add the olive oil, salt, garlic powder, and pepper to the tray. Then, mix together until the veggies & chickpeas are coated.
- Add to the oven and roast for about 25 minutes or until cooked through and browned, but not burnt.
Cook the couscous:
- Place a pot of salted water or vegetable broth on the stove and bring to a boil.
- Once boiling, add in the couscous and cook according to the package instructions. For my couscous, this took about 10 minutes.
- Once cooked, strain and add to a small bowl.
- Place the cooked & strained couscous in the fridge to cool while you prep the rest of the salad and dressing.
Prep salad & dressing:
- Prep the remaining salad ingredients. Remove and discard the inner stems of the kale and cut the leaves into bite-sized pieces. Shred the parmesan and measure out the dried cranberries.
- Next, make the dressing. Add the olive oil, tahini, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to a small container. Cover and shake until combined.
Assemble & serve!
- Add the chopped kale, cooked and cooled couscous, roasted veggies & chickpeas, parmesan cheese, and dried cranberries to a large bowl or platter.
- Then, pour the maple tahini dressing on top.
- Mix until the salad is coated in the dressing. Then, serve & enjoy!
Notes
- Please see the blog post for recipe tips, substitution ideas, and storage tips for leftovers or for prepping ahead.
Nutrition
Serving: 1large bowl | Calories: 410kcal | Carbohydrates: 47g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 743mg | Potassium: 449mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4667IU | Vitamin C: 33mg | Calcium: 181mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!