Description

A vibrant and hearty Honeynut Harvest Couscous Salad featuring roasted honeynut squash, crispy chickpeas, and spiced maple dressing, tossed together with pearl couscous, pepitas, and fresh parsley. This warm salad blends sweet and savory flavors with a touch of spice, perfect for a comforting fall meal or side dish.

Ingredients

Scale

Produce

1 medium honeynut squash, chopped into small cubes (155g cubed)
2 small shallots, sliced (120g sliced)
2 garlic cloves, thinly sliced
1/4 cup loosely packed parsley, finely minced
Generous squeeze of lemon

Canned Goods

1 (14 oz) can chickpeas, drained and rinsed

Grains

1/2 cup (85g) pearl couscous

Pantry & Spices

3 tbsp (35g) olive oil, plus extra for roasting
Diamond Crystal kosher salt, to taste
1 tsp coriander seeds
1/4–1/2 tsp cayenne pepper (adjust depending on spice tolerance)
1/4 tsp cinnamon
2–3 tsp maple syrup
1/4 cup (30g) pepitas (aka pumpkin seeds)

Instructions

Preheat Oven: Preheat your oven to 450°F (232°C) and line a medium sheet pan with parchment paper to prepare for roasting.
Prepare and Roast Vegetables and Chickpeas: Dice the honeynut squash into small cubes, slice the shallots, and drain and rinse the chickpeas thoroughly. Spread them evenly on the prepared sheet pan. Drizzle generously with olive oil, season with kosher salt, and toss together to coat well. Roast in the oven for about 30 minutes or until the shallots begin to char and the chickpeas turn crisp and brown.
Cook the Couscous: While the vegetables are roasting, bring a medium pot of salted water to a boil. Add the pearl couscous and cook over medium-high heat until tender, similar to pasta, about 6-8 minutes. Drain and rinse the couscous under cold water to stop the cooking process and prevent clumping. Transfer the couscous to a large serving bowl.
Make the Spiced Maple Dressing: In a skillet or the same pot used for couscous, heat 3 tbsp olive oil and add the thinly sliced garlic over medium-low heat. Fry until the garlic starts turning golden, stirring frequently to avoid burning. Add the coriander seeds and fry for 30-45 seconds to release their flavor. Sprinkle in the cayenne pepper and cinnamon, letting them bloom for about 10 seconds. Remove from heat and stir in the maple syrup to combine a warm, spiced, sweet dressing.
Assemble the Salad: Add the roasted honeynut squash, shallots, and crispy chickpeas to the couscous bowl. Toss in the pepitas and minced parsley. Pour the spiced maple dressing over the salad and add a generous squeeze of lemon juice. Toss everything together thoroughly to combine the flavors. Adjust seasoning with more salt or lemon as desired.
Serve Warm: Serve the salad immediately while warm for the best flavor and texture experience.

Notes

Cooking pearl couscous like pasta and rinsing it helps prevent clumping and sticking.
Adjust cayenne pepper quantity depending on your preference for spice; start with less if unsure.
The roasted shallots add a nice charred flavor—don’t skip the roasting step.
Use fresh coriander seeds for best flavor impact in the dressing.
This salad can be served warm or at room temperature; however, it tastes best when served warm.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: American

Keywords: honeynut squash salad, couscous salad, roasted squash, fall salad, vegetarian salad, chickpea salad, spiced maple dressing