Roasted Beet & Butternut Couscous Salad

Roasted Beet & Butternut Couscous Salad is a vibrant, hearty, and nutrient-packed dish that brings together earthy roasted beets, sweet caramelized butternut squash, and fluffy couscous in one colorful bowl.

The natural sweetness of roasted vegetables perfectly balances the light, nutty flavor of couscous, while a zesty dressing ties everything together. Topped with crunchy nuts, creamy cheese, or fresh herbs, this salad is a celebration of wholesome ingredients and bold flavors. It can be served warm as a cozy meal or chilled as a refreshing salad, making it versatile for any season.

Whether you’re looking for a satisfying vegetarian main course, a festive side dish, or a make-ahead lunch option, this recipe delivers both nutrition and flavor. It’s a dish that feels comforting yet elegant, proving that healthy food can be both nourishing and indulgent.

Why We Love This Recipe

We love this recipe because it combines roasted root vegetables with the delicate texture of couscous, creating a balanced meal that’s both filling and refreshing. The roasted beets add a deep earthy flavor and gorgeous color, while the butternut squash brings sweetness and caramelized richness. It’s also incredibly flexible—you can enjoy it as a main course, a side dish, or even prep it ahead for meal planning. The layers of flavors and textures, from tender vegetables to fluffy couscous and crunchy toppings, make every bite exciting.

Why It’s a Must-Try Dish

This dish is a must-try because it proves that salads don’t have to be boring. It’s hearty enough to stand alone as a meal yet elegant enough to serve at gatherings or holiday tables. Packed with vitamins, fiber, and plant-based goodness, it’s both delicious and nourishing. If you’re looking for a dish that’s colorful, wholesome, and versatile, this salad deserves a permanent spot in your recipe rotation.

Recipe Info:

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Calories: ~380 per serving

Ingredients

For the Salad:

• 2 medium beets, peeled and diced
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup couscous
• 1 ¼ cups vegetable broth (or water)
• ¼ cup red onion, finely chopped
• ¼ cup walnuts or pecans, toasted
• ½ cup crumbled feta cheese (optional)
• 2 tbsp fresh parsley, chopped

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar (or lemon juice)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper, to taste

Directions

1. Roast vegetables: Preheat oven to 400°F (200°C). Place beets and butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until tender and caramelized.
2. Cook couscous: In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
3. Make dressing: In a small bowl, whisk olive oil, balsamic vinegar (or lemon juice), Dijon, honey, salt, and pepper.
4. Assemble salad: In a large bowl, combine couscous, roasted vegetables, red onion, nuts, feta, and parsley. Drizzle with dressing and toss gently.
5. Serve: Warm or chilled, garnished with extra herbs or cheese.

Step-by-Step Preparation Method:

1. Preheat oven and prepare baking sheet with parchment paper.
2. Peel, dice, and season beets and butternut squash, then roast until golden and tender.
3. Boil broth, stir in couscous, cover, and allow to steam.
4. Whisk dressing ingredients until emulsified.
5. Toss roasted vegetables with couscous, nuts, feta, and parsley.
6. Drizzle dressing, toss lightly, and serve.

How to Serve

Serve as a warm main dish or chilled side salad. It pairs beautifully with grilled chicken, salmon, or lamb, but it’s also satisfying on its own. Add warm crusty bread for a complete meal.

Tips for This Recipe:

• Roast vegetables until edges are caramelized for maximum flavor.
• Use golden beets for a sweeter, less earthy taste.
• Toast nuts beforehand to bring out their flavor.
• Make dressing ahead and keep chilled for quick assembly.

Variations

• Grain swap: Use quinoa, farro, or bulgur instead of couscous.
• Vegan option: Skip the feta or use plant-based cheese.
• Extra crunch: Add pomegranate seeds or pumpkin seeds.
• Herbal twist: Try mint or dill instead of parsley.

Freezing & Storage

• Storage: Refrigerate in an airtight container for up to 3 days.
• Freezing: Not recommended, as couscous and roasted veggies lose texture when thawed.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Saucepan with lid
• Mixing bowls

FAQ:

Q: Can I make this salad ahead of time?
Yes, it’s perfect for meal prep. Assemble and refrigerate; add dressing just before serving.

Q: Can I use pre-cooked beets?
Yes, but roasting fresh beets gives better flavor.

Q: Can I serve it cold?
Absolutely! It’s delicious both warm and chilled.

Q: Can I use pearl couscous?
Yes, but adjust cooking time (about 10 minutes instead of 5).

Conclusion

Roasted Beet & Butternut Couscous Salad is a colorful, wholesome, and satisfying dish that celebrates the best of seasonal produce. With its roasted sweetness, nutty couscous base, and tangy dressing, it’s a salad that feels both comforting and refreshing. Easy to prepare, versatile to serve, and loaded with nutrients, it’s the perfect balance of health and flavor. Whether enjoyed as a hearty vegetarian main or a festive side dish, this recipe is a must-try for anyone who loves vibrant, delicious food.