Looking for a versatile, flavorful dish that’s perfect for any meal? This roasted pumpkin and pearl couscous salad is your go-to! Tossed in a vibrant honey lemon dressing, it’s ideal for a light dinner or a quick, grab-and-go lunch for the next day. Whether served warm, at room temperature, or cold, this salad is just as delicious and satisfying every time.
This roasted pumpkin and pearl couscous salad is truly infallible. Tossed in a simple yet flavorful honey lemon dressing, it’s perfect for a light dinner or a quick, next-day lunch to take to work. You can enjoy it warm, at room temperature, or even cold—it tastes just as delicious the next day!
The roasted pumpkin is paired with pearl couscous and topped with pomegranate arils, pecans, and a sprinkle of microgreens for a burst of freshness and crunch. The dressing is a personal favorite: a blend of chili, shallot, roasted garlic, honey, and a splash of fresh lemon—simple but packed with sweet and tangy notes.
This dish delivers a magical mix of flavors with a big wow-effect in every bite. A healthy, satisfying dish!
Recipe Tips
This salad is incredibly versatile!
- You can serve it warm, at room temperature, or chilled—it’s just as delicious either way, making it perfect for meal prep or next-day lunches.
- For added variety, try mixing in roasted veggies like broccoli or cauliflower for extra texture and flavor.
- To make it a more substantial meal, serve the salad as a side with grilled chicken, or even add some to the salad for a protein boost.
- Customize it to your taste, and it will quickly become a favorite!
More pumpkin recipes
Storing Tips
Leftovers can be stored in an airtight container in the fridge for up to 4 days, and the best part is that the flavors only get better with time. As the roasted pumpkin and pearl couscous soak up the dressing, the dish becomes even more flavorful. It’s perfect for meal prep and makes a great grab-and-go option for the next few days!
Pearl couscous and roasted pumpkin salad with pomegranate and pecans
Ingredients
Roasted Pumpkin
- 2 pounds pumpkin - peel on, sliced
- 4 garlic cloves - unpeeled
- 1 tbsp honey
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp chopped thyme leaves
- 3 tbsp olive oil
- salt
- black pepper
Pearl Couscous
- 5 ounces pearl couscous
- 3,5 ounces black beans - canned
- pomegranate seeds from ½ pomegranate
- ½ cup pecans
- micro greens - optional
- 1 tbsp olive oil
Lemon Dressing
- 3 tbsp olive oil
- 1 shallot - diced
- juice from ¼ lemon
- chili flakes - to taste
- 1 tbsp honey
- roasted garlic - remaining after you roasted the pumpkin
- salt - to taste
- black pepper - to taste
Instructions
- Preheat the oven to 350°F/180°C.
- Place the pumpkin slices on a baking sheet, combine with olive oil, paprika, cayenne pepper, honey and thyme. Season with salt and pepper, place the unpeeled garlic between the slices. Bake for 30 minutes.
- In the meantime. Bring a large pot of salted water to a boil. Boil the pearl couscous until soft, drain.
- Heat olive oil in a skillet set over medium, toast the pecans and sprinkle with salt.
- In a bowl, combine all the ingredients for the dressing, squeeze out the roasted garlic and add to the dressing.
- Add the pearl couscous to a large bowl, toss with roasted pumpkin and black beans, drizzle with the dressing. Sprinkle with pomegranate seeds, roasted pecans and micro greens. Enjoy!
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