Warm Roasted Pumpkin & Couscous Salad

As the weather cools down, salads don’t have to disappear from the menu. This warm roasted pumpkin and couscous salad is hearty, comforting, and packed with seasonal autumn produce readily available in New Zealand in May.

Roasted pumpkin brings natural sweetness and warmth, making it perfect for cooler days when you still want something fresh but nourishing. With crispy chickpeas, fresh greens, and a zesty maple mustard dressing, it delivers the best parts of autumn eating — warmth, texture, and plenty of flavour.

Ingredients

Salad

• 1/2 pumpkin, cut into cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper
• 1 cup pearl couscous
• 1 can chickpeas, drained and rinsed
• 1 tsp olive oil
• 2 large handfuls spinach or kale
• 1/4 red onion, finely sliced
• 1/4 cup toasted walnuts or pumpkin seeds
• 50g feta, crumbled (optional)
• Fresh parsley to serve

Maple Mustard Dressing

• 2 tbsp olive oil
• 1 tbsp wholegrain mustard
• 1 tbsp maple syrup
• Juice of 1/2 lemon
• Salt and pepper to taste

Method

1. Preheat the oven to 200°C. Toss the pumpkin with olive oil, smoked paprika, cumin, salt, and pepper. Spread onto a lined tray and roast for 25–30 minutes until golden and tender.
2. Cook the pearl couscous according to packet instructions. Drain and set aside.
3. Pat the chickpeas dry, toss with olive oil and a pinch of salt, then roast in the oven for 20–25 minutes until crispy.
4. Whisk together all dressing ingredients in a small bowl or jar.
5. In a large bowl, combine the couscous, greens, red onion, roasted pumpkin, and chickpeas. Pour over the dressing and gently toss.
6. Top with toasted walnuts or seeds, feta, and fresh parsley

Notes:

• Serve warm straight away, or portion into containers and enjoy as easy meal prep throughout the week.
• Keep the dressing separate when meal prepping and add just before serving to keep everything fresh
• Add grilled chicken or halloumi to boost protein and make it a more filling main meal.
• Swap pearl couscous for quinoa or brown rice depending on what you have on hand.
• Add orange segments or dried cranberries for a pop of sweetness and extra flavour contrast.
• Roast pumpkin in a single layer with space between pieces to help it caramelise and develop golden edges.
• Roast chickpeas until fully crispy for the best crunch and texture in the salad.