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Fall Couscous Salad with Roasted Butternut and Cranberries

Overhead shot of fall couscous salad on a platter with a serving spoon and napkin.

My friend Annie’s family hosts a potluck-style Thanksgiving where every relative brings a dish and there’s always a friendly contest for best holiday cook. For years I enjoyed creating show-stopping sides for Annie — dishes that aimed to win the informal crown. This Fall Couscous Salad is one of those reliably popular recipes. It balances sweet and savory elements: caramelized delicata squash, tart-sweet cranberries (or pomegranate arils), crisp apple, and toasted pepitas tossed with pearl (Israeli) couscous and a maple-Dijon vinaigrette. It’s a great partner for roasted turkey, chicken, or simply as a stand-alone seasonal side.

Close up of fall couscous salad with delicata squash, apple, and cranberries.

MAKE AHEAD INSTRUCTIONS:

This salad keeps very well in an airtight container in the refrigerator for up to 3 days. Remove it from the fridge about 20 minutes before serving so flavors and textures come back to life — extreme cold can dull taste and make ingredients firm. For best texture, add the toasted pepitas and any crumbled cheese just before serving.

YOU DO YOU OPTIONS:

  • Swap delicata squash for about 3 cups of 1-inch cubed butternut, acorn squash, or sweet potato.
  • Use slivered almonds, pecans, or walnuts instead of pepitas, or omit nuts entirely.
  • Replace the couscous with 2 cups cooked farro, quinoa, or wild rice for a heartier grain base.
  • Substitute pear, sliced seedless grapes, or segmented orange for the apple.
  • Use golden raisins, currants, or chopped dates/apricots instead of dried cranberries or pomegranate arils.
  • Shaved Parmesan or Manchego are good alternatives to goat cheese or feta.
  • Add chopped parsley for brightness, or a teaspoon or two of fresh thyme in place of scallions for a cozier flavor.
  • If you prefer, use lemon juice instead of apple cider vinegar in the dressing.

Fall Couscous Salad

Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4 generous side servings (can be stretched to 6 with other sides)
Overhead shot of fall couscous salad on a platter.
A flexible, make-ahead couscous salad with delicata squash, apple, cranberries, and pepitas that pairs with nearly any protein. Serve warm or at room temperature.

Ingredients

  • 1 medium delicata squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons pure maple syrup
  • 1/8 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt (Diamond Crystal), divided (plus extra to taste)
  • Freshly ground black pepper, to taste
  • 1/4 cup pepitas
  • 1 cup pearl (Israeli) couscous
  • 1 1/2 cups water
  • 1/2 small Honeycrisp or Pink Lady apple, sliced into matchsticks
  • 2 whole scallions, very thinly sliced
  • 1/4 cup dried cranberries or fresh pomegranate arils
  • 2 ounces goat cheese or feta, crumbled (optional)

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon pure maple syrup

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Trim the ends of the delicata squash and slice it lengthwise; remove the seeds. Cut each half into 1½-inch planks, then slice crosswise into ½-inch pieces. Place the squash in a large bowl and toss with 1 tablespoon olive oil, 2 teaspoons maple syrup, cinnamon, and 1/4 teaspoon kosher salt.
  3. Spread the squash in a single layer on the prepared baking sheet and roast for 15 minutes. Stir, then roast for another 5 minutes, or until tender but not mushy. Remove from the oven and set aside to cool slightly.
  4. While the squash roasts, toast the pepitas: place them in a dry medium saucepan over medium heat and toast for 2–3 minutes, shaking the pan occasionally, until fragrant and lightly browned in spots. Transfer to a plate to cool.
  5. In the same saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the couscous and the remaining 1/2 teaspoon kosher salt. Cook, stirring, for about 2 minutes until the couscous is lightly browned in spots. Pour in the water and bring to a boil, then reduce to a simmer, cover, and cook 8–10 minutes until the liquid is absorbed. Fluff and transfer the couscous to the bowl used for the squash. Let cool to room temperature, stirring occasionally to prevent clumping.
  6. Whisk the dressing ingredients together in a medium bowl. Add the sliced apple to the dressing and toss to coat immediately—this slows browning.
  7. Add the dressed apple to the couscous bowl and toss to combine. Fold in the scallions, roasted squash, toasted pepitas, and cranberries or pomegranate arils. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Transfer the salad to a serving bowl or platter and top with crumbled goat cheese or feta if using. Serve slightly warm or at room temperature.

Like this recipe? Leave a comment below to share how it turned out or what swaps you made.