This wholesome and colourful salad captures the best of autumn produce in one satisfying dish. Nutty pearl couscous is combined with roasted vegetables, fresh herbs, and a lightly spiced dressing, creating a warm and nourishing salad that works beautifully as a light meal or as a hearty side.

Ingredients

1 cup pearl couscous
1 small butternut pumpkin, peeled and diced
1 red onion, cut into wedges
2 small carrots, peeled and chopped
1 small beetroot, peeled and diced
1 tbsp olive oil
Salt and black pepper, to taste
¼ cup dried cranberries
¼ cup toasted pumpkin seeds
¼ cup crumbled feta
2 tbsp chopped parsley
1 tbsp chopped mint

For the dressing
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
½ tsp ground cumin
½ tsp ground cinnamon
Salt and pepper, to taste

Method

  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Toss the pumpkin, red onion, carrots, and beetroot with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the tray and roast for 30–35 minutes, or until tender and golden at the edges. Set aside to cool slightly.
  3. While the vegetables are roasting, cook the pearl couscous according to the packet instructions. Drain and rinse under cold water, then set aside to cool completely.
  4. In a small bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, cumin, cinnamon, salt, and pepper.
  5. In a large mixing bowl, combine the cooled couscous, roasted vegetables, dried cranberries, pumpkin seeds, chopped herbs, and half the feta. Pour over the dressing and toss gently to combine.
  6. Transfer to a serving platter and sprinkle with the remaining feta. Serve warm or at room temperature.

This salad is a perfect way to highlight seasonal produce and makes an excellent addition to any lunch spread or evening meal. Let me know if you’d like a variation with added protein or a vegan alternative.