If you’re on the lookout for a dish that’s both vibrant and comforting, you’re going to fall head over heels for my Roasted Pumpkin Couscous Salad with Vegetables, Cranberries, and Pumpkin Seeds Recipe. This salad is one of those rare gems that works as a hearty main or a fabulous side, whether you serve it hot right from the oven or chilled the next day. The blend of roasted pumpkin and veggies with cozy spices, sweet cranberries, and crunchy pumpkin seeds makes this salad a conversation starter every time I bring it to a gathering. Trust me, once you try this, it’ll become a go-to in your kitchen just like it has in mine.

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Why This Recipe Works

Balanced Flavor Profile: The combination of pumpkin spice, Italian herbs, and a hint of sweetness from cranberries creates a melody of flavors that’s warm and inviting.
Perfect Texture Contrast: Roasted tender vegetables paired with fluffy couscous, crunchy pumpkin seeds, and chewy cranberries keep every bite interesting.
Versatile Serving Options: Served warm or cold, this salad adapts beautifully to any season or occasion.
Simple Yet Impressive: Despite its complex flavor, it’s straightforward to prep—even on busy weekdays or last-minute dinner plans.

Roasted Pumpkin Couscous Salad, Vegetable and Cranberry Salad, Fall Vegetable Salad Recipe, Healthy Pumpkin Salad, Easy Couscous Salad - A white bowl filled with a colorful couscous salad that has three main layers. The base layer is small, round, yellow couscous pearls that cover most of the surface. Mixed within this are soft, orange carrot slices, chickpeas, and light green broccoli pieces. The top layer has fresh chopped green parsley leaves sprinkled all over. There are also chunks of cooked yellow squash and purple onion wedges spread evenly throughout. Two silver forks rest at the bottom left inside the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Roasted Pumpkin Couscous Salad with Vegetables, Cranberries, and Pumpkin Seeds Recipe lies in the thoughtful blend of wholesome, fresh ingredients that naturally complement each other. When shopping, I always suggest picking fresh, firm veggies and quality couscous for the best results—you’ll taste the difference!

Roasted Pumpkin Couscous Salad, Vegetable and Cranberry Salad, Fall Vegetable Salad Recipe, Healthy Pumpkin Salad, Easy Couscous Salad - Flat lay of vibrant cubed pumpkin, bright red onion wedges, colorful red and green bell pepper slices, fresh green broccoli florets, crisp orange carrot slices, golden chickpeas, raw pearl couscous grains, sprinkled pumpkin seeds, dried cranberries, and fresh chopped parsley, all beautifully arranged in an artful composition on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin: Choose a bright orange, firm pumpkin for sweetness and texture; roasting amps its natural flavor.
Red onion: Adds subtle sweetness and a little sharpness after roasting, balancing the profile.
Bell pepper: Provides crunch and a pop of color; red or green both work well.
Broccoli florets: Brings earthiness and a tender bite that pairs perfectly with roasted notes.
Sliced carrots: Add natural sweetness and maintain structure post-roast.
Chickpeas: Boost protein and bulk up the salad for a satisfying, complete meal.
Italian seasoning and pumpkin spice: These spice blends layer fragrant warmth and a touch of cozy autumn vibe.
Pearl/Israeli couscous: Its chewy texture makes it a great base that soaks up the flavorful broth.
Vegetable broth: Infuses the couscous with savory depth, elevating the entire dish.
Olive oil: Essential for roasting and binding flavors while giving a smooth richness.
Plant-based milk: Adds a subtle creaminess that ties the salad together just before serving.
Pumpkin seeds (optional): Provide satisfying crunch and nutty flavor.
Dry cranberries (optional): Contribute sweet-tart bursts to contrast the roasted veggies.
Parsley (optional): Freshens up the palette and adds a bright green note.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This salad is fantastic as is, but I always encourage you to make it your own—experimenting with different veggies or nuts can bring out new flavors. I often switch up the veggies depending on the season or use toasted walnuts instead of pumpkin seeds for a different crunch.

Variation: Swap chickpeas for cooked quinoa or lentils if you want a grainier texture or more protein—it’s equally delicious.
Seasonal Change: In warmer months, try adding grilled zucchini or asparagus to brighten things up.
Dietary Modification: Keeping it plant-based? This recipe is already vegan-friendly, but you can easily add crumbled feta or goat cheese if dairy suits you.

Step-by-Step: How I Make Roasted Pumpkin Couscous Salad with Vegetables, Cranberries, and Pumpkin Seeds Recipe

Step 1: Prep and Roast the Veggies Like a Pro

Preheat your oven to 450°F and line a large baking tray with parchment paper or a silicone mat—this makes cleanup a breeze. Toss the pumpkin cubes, onion wedges, bell pepper pieces, broccoli florets, sliced carrots, and chickpeas in a big bowl with the Italian seasoning, 2 teaspoons of pumpkin spice, salt, pepper, and 2 tablespoons of olive oil. Make sure everything gets an even coat; this helps the veggies roast beautifully and soak up all that flavor. Spread them out in one layer on the tray (crowding can lead to steaming rather than roasting) and pop them into the oven for about 20–30 minutes. At 20 minutes, check for caramelization and tenderness, then add more time if needed. Remember, you want a nice golden roast but nothing burnt.

Step 2: Toast and Cook the Couscous to Perfection

While the veggies roast, heat 1 tablespoon of olive oil over medium-high heat in a medium pot. Add the uncooked pearl couscous and toast it for about 2 minutes, stirring constantly—this step is key to unlocking its nutty flavor and avoiding a mushy result later. Next, pour in the vegetable broth along with 1 teaspoon of pumpkin spice, plus salt and pepper to taste. Bring to a boil, then cover and turn off the heat. Let it sit for 10 minutes – don’t peek or stir! This hands-off method ensures light, fluffy couscous.

Step 3: Bring Everything Together

Once your veggies are roasted and couscous is fluffy, toss them together in a large salad bowl. Stir in the plant-based milk for a touch of creaminess and balance. Then, sprinkle over your toasted pumpkin seeds, dry cranberries, and freshly chopped parsley. Each topping adds its own texture and flavor burst that takes this salad from good to amazing. Give it one final mix and get ready to serve!

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Pro Tips for Making Roasted Pumpkin Couscous Salad with Vegetables, Cranberries, and Pumpkin Seeds Recipe

Even Veggie Sizes: Cut your vegetables into uniform pieces so they roast evenly and prevent some veggies from burning while others are still undercooked.
Don’t Skip Toasting Couscous: Toasting pearl couscous before cooking really enhances its nuttiness and keeps the grains separate after cooking.
Use Fresh Spices: I always use freshly ground pumpkin spice mix and good-quality Italian seasoning—your nose will thank you!
Roast at High Heat: Cooking your veggies at 450°F creates that perfect caramelized exterior—don’t lower the temperature or you might end up with soggy veggies.

How to Serve Roasted Pumpkin Couscous Salad with Vegetables, Cranberries, and Pumpkin Seeds Recipe

Roasted Pumpkin Couscous Salad, Vegetable and Cranberry Salad, Fall Vegetable Salad Recipe, Healthy Pumpkin Salad, Easy Couscous Salad - A white plate holds a colorful couscous salad with three main layers: the base layer is small, round golden couscous grains, mixed evenly throughout the dish; the second layer includes bright green broccoli pieces and fresh green herbs, scattered over and inside the couscous; the top layer shows chunks of orange pumpkin, thin slices of purple onion, and occasional red pepper pieces, all mixed together. The plate rests on a white marbled surface with soft natural light highlighting the textures and colors. A glimpse of a second white plate with more of the same salad is visible in the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally love topping this salad with extra toasted pumpkin seeds and a sprinkle of fresh parsley for brightness. Sometimes I also add a little squeeze of lemon juice to wake up the flavors just before serving. If you like a bit of heat, a dash of red pepper flakes doesn’t hurt either.

Side Dishes

This salad is fantastic on its own, but I often serve it alongside a simple green salad with a lemon vinaigrette or a roasted garlic hummus plate. It also pairs beautifully with grilled proteins like chicken or tofu if you want to round out your meal.

Creative Ways to Present

For special dinners, I like to serve this salad in individual mason jars or hollowed-out mini pumpkins—it’s festive and makes for a lovely presentation. You can also layer it over baby spinach or arugula for a pop of green that looks gorgeous on the plate.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge; this salad keeps well up to 3 days. The flavors actually deepen overnight, making it a perfect next-day lunch or quick dinner option.

Freezing

Since the roasted vegetables and couscous may get a bit soft after freezing, I typically skip freezing this salad. If you do freeze it, I recommend eating within 1 month and thawing overnight in the fridge to preserve the best texture.

Reheating

When reheating, I use the stovetop or microwave. Adding a splash of water or plant-based milk helps revive the couscous’s creamy texture. Give it a good stir halfway through heating to keep everything cozy and fresh.

FAQs

Can I use other types of squash instead of pumpkin?

Absolutely! Kabocha, butternut, or delicata squash all work well here. Just adjust roasting time as needed since some squash varieties roast faster than pumpkin.
Is it possible to make this salad gluten-free?

Yes! Simply swap pearl couscous for a gluten-free grain like quinoa or millet. The rest of the ingredients are naturally gluten-free, so you’re good to go.
Can I prepare the roasted vegetables in advance?

You sure can. Roast the vegetables up to two days ahead and store them in the fridge. Then, toss with freshly cooked couscous and toppings when you’re ready to serve.
What if I don’t have plant-based milk on hand?

No worries! You can use any milk you prefer, or substitute that step with a drizzle of olive oil to maintain creaminess.

Final Thoughts

This Roasted Pumpkin Couscous Salad with Vegetables, Cranberries, and Pumpkin Seeds Recipe is one of those dishes I return to time and again because it’s effortless, nourishing, and always a crowd-pleaser. Whether you’re cooking for family, friends, or just treating yourself, it’s a comforting hug on a plate with enough fresh brightness to keep things lively. Give it a go—you might just find your new favorite seasonal salad, and like me, you’ll love sharing it around your table.