Roasted Butternut Couscous Salad

Liz Martone Dairy-Free, Gluten-Free, Nut-Free, Recipe, Vegan Leave a Comment

Hi I’m Liz, the maker of this Roasted Butternut Couscous Salad recipe and the creator of Pumpkin & Peanut Butter, a blog dedicated to my love of healthy eats and a balanced lifestyle (and of course, peanut butter)! You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina! Find me on Facebook: Pumpkin and Peanut Butter and Instagram: pumpkinandpb.

Roasted Butternut Couscous Salad
Roasted Butternut Couscous Salad
Votes: 1
Rating: 4
Rate this recipe!
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I originally designed this salad as a side dish for a vegetarian Thanksgiving meal, which it is certainly perfect for, but it’s also great as a quick meatless weekday meal. You could even add in some roasted chickpeas or pepitas for some extra protein and crunch. The first time I tried this, I made a huge batch and we ate it for lunches over the course of a few days. Mmmm did I look forward to lunch every. single. day.
Roasted Butternut Couscous Salad
Votes: 1
Rating: 4
Rate this recipe!
Print Recipe
I originally designed this salad as a side dish for a vegetarian Thanksgiving meal, which it is certainly perfect for, but it’s also great as a quick meatless weekday meal. You could even add in some roasted chickpeas or pepitas for some extra protein and crunch. The first time I tried this, I made a huge batch and we ate it for lunches over the course of a few days. Mmmm did I look forward to lunch every. single. day.
Servings Prep Time Cook Time Passive Time
8people 10minutes 30minutes 5minutes
Servings Prep Time
8people 10minutes
Cook Time Passive Time
30minutes 5minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. Preheat the oven to 400 degrees. Drizzle butternut squash and asparagus with 1 tbsp of olive oil, salt and pepper, then roast for 20-30 minutes. Toss halfway and remove from oven when fork tender.
  2. In the meantime, drizzle 2 tbsp of olive oil in a large skillet. Add in the diced red onion and leeks and sauté for 4-5 minutes, or until tender. Add in the minced garlic and cook for another minute, until fragrant. Turn heat off and set aside.
  3. In a separate pot, boil 2 cups of water. Add in the whole wheat couscous, turn heat off, and cover. Let it sit for 5 minutes, then stir to fluff and pour into a large bowl.
  4. Add the onion, leek, and garlic mixture to the couscous. Whisk up the olive oil, apple cider vinegar, salt and pepper in a separate bowl, then pour over the couscous and stir to coat. Add in the butternut squash and asparagus and stir to combine. Finally add in 2 large handfuls of arugula and 8 finely chopped sage leaves. Stir to combine and serve!
  5. *If you want to make this dish gluten free, substitute quinoa for couscous.
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Liz MartoneRoasted Butternut Couscous Salad

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