This recipe was sponsored by Success Rice.
Why you’ll love this couscous salad
This Roasted Pumpkin Couscous Salad with Maple Vinaigrette is everything you love about fall in one big, hearty salad — that’s ready in under 30 minutes. The real hero? @SuccessRice’s Boil-in-Bag Pearl Couscous.
It cooks perfectly every time (in 7 minutes!) so I can make a delicious meal with no stress or mess. Honestly, this makes me feel like actually I have my life together. What more can a girl ask for?
More fall salads to try: shaved brussels sprouts salad / pearl arugula salad / wheat berry salad / kale caesar salad
Ingredient notes & substitutions:
- Pumpkin – You want a pie pumpkin for this recipe, not a jack-o-lantern one. They’re typically much smaller and will have lot more flavor than the larger ones. If they’re out of season, butternut squash would work great too.
- Kale – I like to buy washed and chopped kale for recipes like this because it saves me a ton of time and I’m more likely to actually make the recipe.
- Pepitas – Since we’re using pumpkin, I opted for roasted, salted pumpkin seeds – also called pepitas – to add crunch, but you can use toasted almonds or pine nuts if you prefer.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Tame the onion – Rinse sliced red onion under cold water before adding it to the salad to mellow out the sharp bite.
- Get ahead – Roast the pumpkin and mix the dressing earlier in the day (or even the night before) to make assembly super quick.
- Switch it up – Swap in butternut squash or even sweet potato if pumpkin isn’t handy — the flavors work just as well.
More pumpkin recipes you’ll love: pumpkin risotto / dairy free pumpkin pie / pumpkin cream cheese muffins / pumpkin dinner rolls / roasted tomato and pumpkin pasta sauce
Ingredients
- 2 bags Success® Boil-in-Bag Pearl Couscous
- ½ pie pumpkin - seeded, peeled, and cubed (about 2 cups)
- 3 cups chopped kale
- 1 tablespoon olive oil
- Salt & pepper - to taste
- ⅓ cup sweetened dried cranberries
- ⅓ cup thinly sliced red onion
- ¼ cup roasted - salted pepitas
- 3 tablespoons maple syrup
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 small garlic clove - minced
- 1 tablespoon Dijon mustard
- Salt & pepper - to toaste
Instructions
- Roast the pumpkin. Preheat oven to 400˚F and line a baking sheet with parchment paper. Add cubed pumpkin. Drizzle with olive oil and season with salt and pepper. Roast for 15–20 minutes, or until tender. Remove from oven and let cool.
- Cook the couscous. While the pumpkin roasts, cook the Success® Boil-in-Bag Pearl Couscous according to package directions. Drain and set aside to cool.
- Make the dressing. In a small bowl or jar, whisk together maple syrup, olive oil, apple cider vinegar, garlic, Dijon, salt and pepper.
- Massage the kale. Add chopped kale to a large salad bowl and drizzle with olive oil and a pinch of salt. Massage with clean hands until kale has softened and turned dark green.
- Toss the salad. Add the couscous, roasted pumpkin, red onion, pepitas, and cranberries to the bowl with the kale. Drizzle with dressing and toss to combine. Adjust seasoning to taste with salt & pepper, and serve slightly warm.
