This Roast Pumpkin Salad is perfect for Christmas lunch or dinner. It has all the flavours of Christmas; roast pumpkin, cranberries and goat’s cheese, along with one of my favourites; pearl couscous and chickpeas.
Healthy and really filling, this could be a meal on it’s own!
Roast Pumpkin Salad with Pearl Couscous, Cranberries & Goat’s Cheese
This is a really easy, make ahead Christmas salad that everyone will love. There are a few elements to this dish, but each can be done quite quickly while the others are on the go. This salad tastes even better the next day as leftovers.
This could also be a great recipe to use up any of your leftover roast pumpkin. Pearl couscous can also be called Israeli Couscous, and it’s small balls of semolina flour, it has a slightly chewy texture and can be used in replacement of rice or pasta.
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HOW TO MAKE THIS ROAST PUMPKIN SALAD;
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Roast Pumpkin Salad with Pearl Couscous, Cranberries & Goat’s Cheese
- Total Time: 45 minutes
- Yield: 4–6 serves 1x
Description
This Roast Pumpkin Salad is perfect for Christmas lunch or dinner. It has all the flavours of Christmas; roast pumpkin, cranberries and goat’s cheese, along with one of my favourites; pearl couscous and chickpeas.
Ingredients
- 1 medium pumpkin, cut into bite size pieces
- 1 onion, sliced thinly
- 5 tablespoons olive oil
- 1 cup dried cranberries
- 1 cup pearl couscous
- 3 cups water
- 2 tablespoons apple cider vinegar
- 1 orange, zested
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon nutmeg
- 1 can chickpeas, drained and rinsed
- 120g / about 1 cup goat’s cheese, crumbled
- 1 cup fresh parsley
Instructions
Use 2 tablespoons of the oil to drizzle over the pumpkin and onion, season with salt and roast in a really hot oven until starting to crisp. Set aside to cool.
Place cranberries in a small bowl and cover with boiling water, leave to plump, then drain.
In a large saucepan, heat 1 tablespoon of the olive oil over medium heat, add the couscous and cook, stirring, until light golden brown, about 3 minutes. Add the water and a big pinch of salt and bring to the boil. Reduce heat to medium-low and simmer uncovered until tender, about 10 minutes. Strain and set aside.
To make the dressing, whisk together the vinegar, 2 tablespoons oil, orange zest, cinnamon, cumin, coriander, nutmeg and a pinch of salt.
Combine all ingredients in a bowl and gently toss to coat. Garnish with freshly chopped parsley and serve.
Notes
This will last up to 5 day sin an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: CHRISTMAS
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