If you're on the hunt for a salad that is comforting, nourishing, and easy to make, this Pumpkin Couscous Salad checks all the boxes! Not only is it absolutely delicious, but it's extremely versatile.

In just 5 easy steps, you can whip up a crowd-pleasing, elevated salad that can be served warm or cold. It is perfect for wowing guests at Thanksgiving or Christmas. You can even top it with your favorite protein! The festive fall flavors and textures pair beautifully with chicken, turkey, shrimp, or fish.

Maple pumpkin vinaigrette on a pumpkin couscous salad in a large serving bowl.

Say "good-bye" to boring, flavorless salads! This Pumpkin Couscous Salad is layered with all of the best fall flavors and satisfying textures. It is filled with Maple Brown Sugar Roasted Pumpkin, Israeli couscous, shredded kale, apples, pepitas, cranberries, pomegranate seeds, and feta. Everything is brought together with a bright, homemade Pumpkin Salad Dressing that you will likely want to drizzle on everything! I also really enjoy it on this 30-minute Fall Cobb Wedge Salad too.

While testing this recipe, I focused on maximizing both flavor AND texture. The couscous provides a light, but filling base, while the roasted pumpkin is roasted to perfection, ensuring it isn't too hard or too mushy. Then, crunchy pistachios and pepitas add just the right contrast.

As the perfect addition to fall meals, this couscous salad is fresh, hearty, and nutrient-packed. You can serve it as either a main dish or a side dish! And if you're a pumpkin lover like me, you'll be happy to know it uses pumpkin two different ways: 1) roasted and added on top of the salad, as well as 2) whisked into the salad dressing.

Stuck with leftover canned pumpkin from the dressing? Use it to make this restaurant-quality Pumpkin and Chicken Risotto or these moist and fluffy Pumpkin Zucchini Muffins that are great for breakfast or snacking on the go!

Ingredients

⭐️ Quick Tip! Cut the kale into thin strips! Although the kale will wilt a bit in the warm pot, nobody likes a big bite of fibrous greens, so I recommend cutting it as thin as possible. Likewise, I like to use lacinato kale (instead of curly kale) because it's easier to chew and a bit more palatable.

Instructions

A serving spoon scooping maple brown sugar roasted pumpkin off a baking sheet.

Step 1: Prepare and roast the maple brown sugar pumpkin according to these instructions. Set aside.

Step 2: Combine couscous, water, and olive oil in a medium saucepan. Set over medium heat. Bring to a boil, then reduce the heat to low. Cover and simmer for 12 minutes, or until the liquid is absorbed.

A spoon scooping out some pumpkin salad dressing from a bowl.

Step 3: While waiting on the couscous to cook, make the pumpkin salad dressing according to these instructions.

Couscous, kale, and pumpkin dressing mixed together in a pot.

Step 4: Once couscous is done, remove from heat and stir to help it fluff. Allow to cool for 5 minutes, then add kale (or spinach/arugula) and ½ cup of the pumpkin salad dressing. Stir to combine while the greens wilt from the heat of the pan.

Step 5: To assemble the salad: Transfer kale/couscous mixture to a large serving bowl or platter. Set aside some of the toppings for garnish, then add the remaining roasted pumpkin, apples, pepitas (or pistachios/pecans), dried cranberries, pomegranate seeds, and crumbled feta to the bowl with the couscous. Mix to combine. Add the toppings you set aside on top. Serve with extra dressing on the side to add as needed.

Closeup of pumpkin couscous salad, showing roasted pumpkin, kale, couscous, fresh apples, and dried cranberries.

My Top Tips!

⭐️ I recommend using pearl couscous (or Israeli couscous) because it is larger in size than traditional couscous and stands out against all of the other ingredients.

⭐️ If you want to make this year-round (or if you're not quite a fan of pumpkin), you can use cubed butternut squash instead of pumpkin!