If you’re looking for a dish that’s as vibrant as it is comforting, you’re going to love this Roasted Pumpkin Couscous Salad with Cranberries and Pumpkin Seeds Recipe. It’s a cozy mix of roasted fall veggies, pearl couscous, and just the right pop of sweetness and crunch from cranberries and pumpkin seeds. Whether you serve it warm or chilled, this salad feels like a big, delicious hug in a bowl—trust me, once you try it, it might just become your go-to fall salad!

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Why This Recipe Works

Balanced Flavors: The earthy roasted pumpkin and spices pair beautifully with sweet cranberries and nutty pumpkin seeds for a complex taste.
Textural Contrast: Soft couscous, tender roasted veggies, chewy cranberries, and crunchy seeds make every bite interesting.
Versatility: Enjoy it warm out of the oven or chilled as a refreshing salad—perfect for any season.
Simple Prep: Minimal ingredients with straightforward steps mean you can whip this up any day without fuss.

Roasted Pumpkin Couscous Salad with Cranberries and Pumpkin Seeds, Fall salad with roasted pumpkin and cranberries, Easy healthy autumn salad, Cozy vegetarian pumpkin salad, Vibrant pumpkin couscous bowl - A white bowl filled with a colorful couscous salad that has three main layers. The base layer is small, round, yellow couscous pearls that cover most of the surface. Mixed within this are soft, orange carrot slices, chickpeas, and light green broccoli pieces. The top layer has fresh chopped green parsley leaves sprinkled all over. There are also chunks of cooked yellow squash and purple onion wedges spread evenly throughout. Two silver forks rest at the bottom left inside the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Roasted Pumpkin Couscous Salad with Cranberries and Pumpkin Seeds Recipe plays its part in flavor, texture, or nutrition. The combination isn’t just lucky—it’s purposeful. Plus, I’ll share some shopping tips so you pick the best produce and pantry items.

Italian seasoning: Adds a herbaceous, savory backbone that complements the sweetness of pumpkin spice perfectly.
Pumpkin spice: Don’t worry—it’s subtle here, just enough to bring warmth and autumn vibes without overpowering.
Pumpkin: The star of the show; roasting it caramelizes the sugars and gives lots of flavor and tender texture.
Red onion and bell pepper: These add a bit of sharpness and color contrast plus natural sweetness when roasted.
Broccoli and carrots: They add freshness, nutrition, and complement the other veggies when roasted.
Chickpeas: Provide protein and a creamy texture while absorbing the spice mixture beautifully.
Pearl/Israeli couscous: Its chewy, tiny pasta-like texture soaks up broth and flavors, anchoring all the ingredients together.
Vegetable broth: Used for cooking couscous to infuse extra flavor rather than just water.
Plant-based milk: Adds silkiness and creaminess to the salad without dairy, making it super smooth.
Pumpkin seeds: Toasted for that irresistible crunch and nutty hit.
Dry cranberries: Little bursts of tart-sweetness that brighten the whole salad.
Parsley: A fresh finish that lightens every bite and adds a pop of green beauty.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This salad is fantastic as is, but I love tweaking it depending on the mood or what I have on hand. Don’t hesitate to make it your own—you’ll enjoy it even more when it suits your preferences.

Variation: I sometimes swap the chickpeas for roasted sweet potatoes or add toasted walnuts for extra crunch—both delicious! Feel free to swap in whatever nuts or proteins you like.
Spice Level: Up the warmth by adding a pinch of cayenne pepper or smoked paprika to the spice mix for a subtle kick.
Dairy Version: If you’re not plant-based, a splash of cream or crumbled feta on top can add a lovely richness.
Seasonal Swaps: Try kale or Brussels sprouts in place of broccoli, or swap cranberries for pomegranate seeds when in season.

Step-by-Step: How I Make Roasted Pumpkin Couscous Salad with Cranberries and Pumpkin Seeds Recipe

Step 1: Prep and Coat Those Veggies

First things first—preheat your oven to 450°F and line a large baking sheet with parchment or a silicone baking mat to avoid sticking. In a big bowl, stir together the Italian seasoning, 2 teaspoons of pumpkin spice, salt, pepper, and 2 tablespoons of olive oil—this is your flavorful coating for the veggies. Then add your pumpkin cubes, onion wedges, bell pepper, broccoli florets, sliced carrots, and drained chickpeas. Toss everything really well so every piece gets a nice even layer of that spice goodness. This step really makes the flavors pop during roasting.

Step 2: Roast Until Caramelized and Gorgeous

Spread the tossed veggies evenly on your prepared tray and slide it into the oven. Roast for 20 to 30 minutes—checking at 20 minutes to see how they’re coming along. You’re looking for tender, golden edges with a little caramelization, especially on the pumpkin, which adds that sweet depth you want. Don’t stir too much during roasting; letting those edges crisp up is worth it!

Step 3: Cook the Couscous with Flare

While those veggies are roasting, get your couscous ready. Warm a tablespoon of olive oil in a medium pot over medium-high heat, then add the pearl couscous and toast it for about 2 minutes, stirring constantly. This step might seem small, but it unlocks a nutty aroma and deeper flavor that’s worth it. Next, pour in your vegetable broth along with 1 teaspoon pumpkin spice, plus salt and pepper. Bring it to a boil, then cover and turn off the heat. Let it sit untouched for 10 minutes—it’ll absorb all that flavor and puff up beautifully.

Step 4: Combine, Creamy Up, and Finish with Toppings

Once your veggies are roasted and couscous is plump, transfer everything into a large salad bowl. Stir in ¼ cup of plant-based milk for a touch of creaminess—it transforms the salad into this luscious, silky dish you didn’t know you needed. Last, sprinkle over pumpkin seeds, cranberries, and chopped parsley if using. These toppings add those irresistible crunches and bursts of sweet tartness that bring everything together perfectly.

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Pro Tips for Making Roasted Pumpkin Couscous Salad with Cranberries and Pumpkin Seeds Recipe

Even Veggie Sizes: I learned that cutting veggies into consistent sizes lets them roast evenly—no one loves burned carrots or undercooked pumpkin!
Don’t Skip Toasting Couscous: Toasting the couscous is a game-changer, unlocking richer flavor and better texture. Trust me on this one!
Roast at High Heat: Roasting at 450°F is essential for that caramelization; lower temps just won’t give you the same punch.
Add Plant-Based Milk Last: Stir it in after roasting to keep the salad creamy without watering down those roasted flavors.

How to Serve Roasted Pumpkin Couscous Salad with Cranberries and Pumpkin Seeds Recipe

Garnishes

I love topping this salad with plenty of pumpkin seeds and fresh parsley—not just for color, but for texture and freshness. Sometimes I add extra cranberries or even a squeeze of lemon juice for that zesty twist. If I’m feeling fancy, a sprinkle of toasted nuts or seeds amps up the crunch factor beautifully.

Side Dishes

This salad stands well on its own, but I often serve it alongside grilled tofu or a simple lemon-herb roasted chicken. It also pairs wonderfully with warm crusty bread or a hearty lentil soup for a full meal that’s comforting and nutritious.

Creative Ways to Present

For dinner parties, I like to serve this in hollowed-out mini pumpkins or bright ceramic bowls to bring out the autumnal colors. Layering the salad in glass jars for a picnic or lunch boxes is another fun way to enjoy it all week. Adding edible flowers or microgreens on top gives an elegant touch when you want to impress.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salad in an airtight container in the fridge, where it keeps well for up to 4 days. The flavors deepen overnight, but I recommend adding crunchy toppings like pumpkin seeds fresh each time you serve to keep that satisfying texture.

Freezing

This salad doesn’t freeze well because the roasted veggies and couscous can get mushy after thawing. I prefer making just enough to enjoy fresh or storing leftovers refrigerated instead.

Reheating

If you want to enjoy this warm again, a quick 2-minute zap in the microwave or warming gently on the stovetop works great. Add a splash of plant-based milk or broth while reheating to revive the creamy texture and keep it from drying out.

FAQs

Can I use regular couscous instead of pearl/Israeli couscous?

Absolutely! Regular couscous will work, though the texture will be softer and less chewy. Just adjust the cooking time according to package instructions, and consider toasting it lightly to bring out flavor.
Is this Roasted Pumpkin Couscous Salad suitable for meal prep?

Yes, it’s great for meal prep. Just store toppings like pumpkin seeds and cranberries separately and add them fresh before serving to keep texture intact. It tastes even better the next day!
Can I substitute the plant-based milk for dairy milk?

Yes, using dairy milk or even a splash of cream will add creaminess and depth. Just choose what fits your dietary preferences—any milk works nicely here.
Do I need to peel the pumpkin?

It’s best to peel the pumpkin so the cubes roast evenly and are easier to eat. The skin can be tough, and peeling lets the pumpkin caramelize beautifully.
Can this salad be served cold?

Definitely! This Roasted Pumpkin Couscous Salad with Cranberries and Pumpkin Seeds Recipe is delicious served cold or at room temperature—making it perfect for picnics, potlucks, or lunchboxes.

Final Thoughts

This Roasted Pumpkin Couscous Salad with Cranberries and Pumpkin Seeds Recipe is one of those rare finds that’s hearty, healthy, and joyful all at once. I always keep the ingredients handy once fall hits because it’s so easy to throw together after a busy day or to bring to gatherings where everyone raves about it. Give it a try—you’ll quickly discover why I’m so eager to share this recipe with friends and family. Cozy, colorful, and utterly satisfying, it’s a salad worth celebrating!