Autumn Couscous Salad

Bydocshop

This autumn couscous salad recipe is wholesome, hearty and super flavorful. It truly is the best salad of the season — and because it uses hearty ingredients, it keeps super well for a few days in the fridge (aka great for meal prep!).

A vibrant couscous salad recipe featuring kale, chickpeas, roasted butternut squash, Brussels sprouts, red onion, blue cheese, dried cranberries, and lentils in a glass bowl with gold utensils on top.

It’s cozy, fresh salad that’s perfect for lunch, gatherings, or to serve as an easy side dish. I can’t wait for you to try it ❤️.

  • All the fall flavors: I’m talkin’ butternut squash, Brussels sprouts, hearty kale, and the most amazing homemade maple balsamic dressing.
  • Easy prep: The most time consuming part of this recipe is roasting the veggies. Other than that, it’s all about assembly. Plus, it keeps well in the fridge for the week.
  • Customizable: Don’t have everything on hand for this salad? I’m recommending a few easy swaps to customize this recipe to your liking or what you have on hand.
Cubed butternut squash and halved Brussels sprouts spread on a parchment-lined baking sheet, seasoned with salt, pepper, and herbs—perfect for adding to your favorite couscous salad recipe after roasting.

Ingredients Needed

  • Veggies: Butternut squash, Brussels sprouts, kale and red onion come together to add add so much crunch, and balance in flavor.
  • Herbs: Thyme is an iconic herb of autumn, and you’ll need fresh Thyme for this salad. I don’t recommend substituting for dried Thyme.
  • Mix-ins: You’ll mix in pearl couscous, Boursin cheese and crunchy lentils right before serving. All 3 add great flavor depth and contrasting texture.
  • Dressing: This homemade dressing can’t be beat! The combination of balsamic vinegar, maple, dijon and salt (among a few other pantry staples) really is integral to the flavor of this salad. If you must go with store-bought, I recommend a balsamic dressing.
A person tossing a couscous salad recipe in a glass bowl with chickpeas, roasted vegetables, kale, red onion, cranberries, and cheese using two gold utensils.
  • Butternut squash –> Sweet potatoes or carrots
  • Couscous –> Quinoa, barley, farro or any other grain
  • Boursin cheese –> Any soft cheese like goat or feta (you can even skip the cheese if you want to keep this dairy free)
  • Add a meat protein –> When I serve this salad as a main dish, I like to add a meat protein. My go-to is my bone-in crispy chicken thighs, but my air fryer chicken breast, would also be delish.

Tips for Making This Couscous Salad Recipe

For fluffy and never mushy couscous: I recommend making your pearl couscous according to package directions, and then straining off any extra liquid and giving it a quick rinse under cold water. Then, spread it out on a paper towel to absorb any additional liquid while you assemble the rest of the salad.

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Can’t find crunchy lentils? I get it! Sometimes they can be hard to find at some grocery stores. Feel free to substitute your favorite chopped nut. I’ve made this salad with chopped walnuts and shelled sun flower seeds, and both were delicious alternatives.

A glass bowl filled with a vibrant couscous salad recipe featuring chickpeas, dried cranberries, red onions, kale, roasted squash, Brussels sprouts, lentils, and crumbled cheese.

How to Serve It

This autumn salad is perfect for fall gatherings, meal prep for easy lunch, as a side dish, or a main. It truly is that versatile! Want to add a meat protein? Serve it with my crispy parmesan crusted chicken or even this perfect spatchcock chicken.

Store leftover couscous salad in an airtight container in the fridge for up to 3-5 days. Toss again before serving leftovers to freshen things up and redistribute the dressing.

More of My Favorite Salad Recipes

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  • Preheat the oven to 450ºF and line a baking sheet with parchment paper.

  • Add the butternut squash and Brussels sprouts to the baking sheet. Add the olive oil, salt, pepper, and fresh thyme to the vegetables and toss to coat. Roast the vegetables for 20 minutes, tossing halfway through. Remove from the oven and set aside.

  • Prepare the couscous. Bring 1.5 cups of salted water to a boil. Add the couscous. Bring to a boil again and then cover and reduce the heat to low and simmer for 15 minutes. Remove from the heat. Strain out any remaining liquid and rinse with cold water. Set aside.

  • Place kale in a bowl and drizzle with olive oil. Massage the kale with your hands until it softens. Add the cranberries, red onion, chickpeas, roasted vegetables, and couscous to the kale. Toss to combine.

  • Add all of the ingredients for the dressing to a bowl and whisk to combine. Pour the dressing over the salad and toss to coat.

  • Top the salad with Boursin cheese and dried lentils. Salt and pepper to taste.

  • Serve immediately or store in the fridge to cool and soak up flavors.

  • Sweet potatoes can be used to replace the butternut squash.
  • Feel free to use pre-cooked couscous or any other grain. Some replacements for couscous could be quinoa, barley, or farro.

Calories: 328 kcal, Carbohydrates: 51 g, Protein: 12 g, Fat: 9 g, Fiber: 11 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography by: The Wooden Skillet

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