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Home » Recipes » Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous

Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous

October 10, 2014 by Faith 37 Comments

Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous

I’ve taken to calling our kitten (Elsa) butternut-butt.

What can I say? It’s catchy and she’s a butternut fiend.

Even though she makes the cutest little bird noises and climbs walls like a spider, she’s really a bit of a piggy.

Any time I’m in the kitchen it doesn’t matter where she is – she will come running to see what I’m up to. At dinner she tries to walk the length of the dining table sniffing around our plates looking for a stray piece of food to snag. And when I try to grab a quick lunch at my desk she’ll get all up in my face for a piece of the action.

When I roasted the butternut for this salad (it was actually months ago when Mike and I were still living in Kuwait and I was trying to simulate how I’d be eating if we had a change of seasons in that climate; oh how I missed cold-weather food back then!), Elsa went completely nuts for it. She was literally howling at the smell as if it was driving her insane. (Which I totally get; roasted butternut squash is enough to drive me wild too.) So after that, butternut-butt got added to the ever-growing list of her nicknames.

Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous 2

And this salad? Well, let’s just say it’s one of my favorites as well as Elsa’s. Chickpeas and pearl couscous make a cute looking combo, but there’s nothing cute about how hearty this dish is. It has some serious staying power. Plus it’s perfectly fall-ish with roasted butternut and kale.

I know it is waaaaay too early to say so, but if you’re a planner, no doubt you’ve realized that Thanksgiving is just next month. And on the off chance that you’ve started to at least fantasize about your menu, think about adding this pretty little number to the salads part of your festive spread.

Or invite a couple friends over for lunch (ladies always adore a festive salad for lunch!).

Or bring it to your next potluck.

You get it. Just make this salad and you won’t be disappointed.

Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous 3

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Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
Prep time:  20 mins
Cook time:  40 mins
Total time:  1 hour 0 min
Yield: 8 side dish servings, or 4 main course servings
 
Ingredients
Dressing:
  • 2 tablespoons apple cider vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
Salad:
  • 1 (1½ lbs/680 g) butternut squash, peeled, de-seeded, and cubed into ½-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt, divided
  • ⅛ teaspoon black pepper
  • 1⅓ cups (315 ml) water
  • 1 cup (170 g) whole wheat pearl couscous
  • 1 medium sweet onion, diced
  • 5 oz (150 g) kale, washed, de-stemmed, and finely chopped
  • 1 (15.5 oz/439 g) can chickpeas, rinsed and drained
Instructions
  1. Whisk together all ingredients for the dressing in a small bowl and set aside.
  2. Preheat oven to 425F. Toss together the cubed squash, olive oil, ¼ teaspoon salt, and black pepper on the baking sheet and then spread the squash out in a single layer. Roast the squash until tender and golden in places, about 20 minutes, tossing the squash once halfway through. Cool.
  3. Bring the water to a boil in a medium saucepan, then add the pearl couscous and the remaining ¼ teaspoon salt. Bring back up to a boil, then reduce heat to simmer; cover the pot and cook until the water is absorbed, about 20 minutes. Remove from heat and cool.
  4. Add the butternut squash, pearl couscous, onion, kale, chickpeas, and salad dressing to a large bowl and gently toss to combine.
  5. Serve or keep refrigerated for up to 2 days.
3.5.3251

Filed Under: Recipes Tagged: Autumn Salads, Butternut Squash, Chickpeas, Fall Salads, Healthy, Holiday Side Dish Ideas, Kale, Lunch, Pearl Couscous, Roasted Squash, Salads, Side Dishes, Vegetarian, Winter Squash

Comments

  1. Casey says

    June 30, 2020 at 9:29 pm

    This was amazing! I did alter based on what was on hand (not the dressing though!).
    Used quinoa instead of couscous, no onion, added roasted pine nuts. On one leftover, threw some feta on it and wow! Another… Raspberries!
    Very versatile, healthy, and even the 11 year old loves it!

    Reply
  2. Dawne Smith-Sliming says

    December 30, 2019 at 9:02 pm

    Used your recipe as inspiration for tonight’s dinner. It was amazing! The only changes I made was to add a bit of apple, and carrot finely diced. Used red onion and it was amazing. Basically I roasted half a buttercup squash, put the ‘salad’ together in a skillet because I had u frozen kale and needed to warm it anyway. Then I stuffed the warm salad into the squash and put it back in the oven for about 5 minutes. Served with a drizzle of the salad dressing and plates were clean really quickly!

    Definitely making this again. Thanks!

    Reply
  3. Emilie says

    March 29, 2019 at 7:13 am

    Tried this last night and it was great. I ended up making the following adjustments, and while the original is probably very yummy too, hubby and I really enjoyed this modified version:

    I didn’t have a sweet onion on hand so I tossed the onion in with the squash before roasting.

    The salad dressing smelled just a tinge too acidic or sour for me once I made it according to instructions, so I added a little more maple syrup (which I used instead of honey since I didn’t have honey on hand, either), and about a tablespoon and a half of orange juice to the dressing.

    I wanted a bit of crunch and some added nutrients so added some roasted pumpkin seeds and chopped walnuts.

    Reply
  4. Brad says

    December 17, 2016 at 7:31 am

    Just tried this dish…I didnt have any butternut squash. Used a winter squash, a red kuri, that has a great orange color and a soft skin you can eat. Let the squash marinade in olive oil, garlic, salt, pepper, cinnamon, cumin, sage and a little maple syrup for 2 hours first, then roasted the squash for 20 minutes. Otherwise, the rest of the recipe was yours…nom, nom, nom

    Reply
  5. Mikaela says

    May 21, 2015 at 9:06 pm

    This salad is amazing!! I added crumbled goat cheese and it made it even better!

    Reply
  6. Joyce says

    November 30, 2014 at 9:47 pm

    Thank you for responding! I only see comments as far back as Oct 10, so that must be the problem. Sorry to make you repeat yourself. This dish was delicious and a huge hit! Definitely making it again next year. Thank you! :)

    Reply
    • Faith says

      December 1, 2014 at 12:11 pm

      Hi Joyce, No problem, it’s my pleasure to help!

      The comments from Oct. 10 are actually the oldest comments on this post (that’s when I first posted the recipe). The recipe above is where all the instructions are.

      I’m so glad you enjoyed the recipe! :)

      Reply
  7. Joyce says

    November 26, 2014 at 2:32 pm

    What about the onion? Does it get cooked? Add it raw? I’m attempting this right now, and just realized there are no mentions of the onion. Help!
    (Thank you!)

    Reply
    • Faith says

      November 29, 2014 at 7:46 pm

      Joyce, Sorry I didn’t respond sooner, I just saw your comment now. Like I mentioned in Step 4, I toss the raw onion in with everything else. (Make sure to use a sweet onion like the recipe calls for though, otherwise it may be overpowering since it’s raw.) If you don’t like raw onion in salads, you could chop the onion and roast it along with the squash. I hope you enjoyed the salad!

      Reply
  8. Brian @ A Thought For Food says

    October 13, 2014 at 9:52 am

    Well, this is definitely going to be made this week. Looks fabulous!

    Reply
  9. Joanne says

    October 12, 2014 at 9:11 am

    We are going to the.boy’s parents next week to celebrate some family birthdays and now I know what salad I’m bringing! If, that is, I can bring myself to share.

    Reply
  10. Thalia @ butter and brioche says

    October 11, 2014 at 4:33 am

    I seriously do not use couscous enough in my cooking. Thanks for the inspiration, I can definitely see myself making this dish soon!

    Reply
  11. Millie | Add A Little says

    October 11, 2014 at 2:23 am

    This looks amazing – I love all the fall flavours going on!

    Reply
  12. Eileen says

    October 10, 2014 at 1:10 pm

    This is exactly the kind of salad I would make for Thanksgiving — especially because we almost always do a vegan meal and really need some protein action in multiple dishes. Sounds amazing!

    Reply
  13. Erica says

    October 10, 2014 at 11:37 am

    I love every element of this salad! And how good is pearl couscous?? mmm. Your kitty sounds awesome :)

    Reply
  14. Laura (Tutti Dolci) says

    October 10, 2014 at 10:41 am

    Can’t wait to try this salad, Faith! I love butternut squash and couscous!

    Reply
  15. Rosa says

    October 10, 2014 at 2:21 am

    Scrumptious and wholesome! A fantastic fall salad.

    Cheers,

    Rosa

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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Pelmeni are Russian meat dumplings frequently serv Pelmeni are Russian meat dumplings frequently served with a dollop of sour cream and a sprinkling of fresh dill. You can boil or fry them, they freeze like a dream (and they cook directly from frozen!), and they make a big batch so you’ll have a freezer stash of easy dinners for busy nights. But fair warning, these are definitely a labor of love. I made them last spring on a Zoom call with ma chérie Evelyne of @cultureatz that involved ridiculous amounts of laughter, and the shenanigans of us hand making about 100 dumplings each! I’m definitely a bad blogger for not sharing the recipe until now lol. But it’s (finally!) up and you can check it out on @anediblemosaic 🥰 —> https://www.anediblemosaic.com/pelmeni-recipe-russian-dumplings/ #dumplings #dumplingsfordays #russianfood #pelmeni #foodstyling #foodstylist #foodphotography #photography #moodygrams #lightandshadow
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