If you’re craving a dish that feels like a warm hug from fall itself, you’ve got to try this Roasted Pumpkin Couscous Salad with Fall Vegetables and Cranberries Recipe. It’s the perfect blend of pumpkin-spiced comfort, hearty veggies, and a little tang from cranberries that dances on your taste buds. Whether you’re serving it hot straight from the oven or chilled for later, this recipe never fails to impress. Seriously, once I made it for friends, I had multiple requests for the recipe — and here I am, sharing all the insider tips so you can nail it every time.

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Why This Recipe Works

Balanced Flavors: The combo of Italian seasoning and pumpkin spice gives the pumpkin and veggies a perfect cozy warmth without overwhelming sweetness.
Hearty & Nutritious: With protein-packed chickpeas and fiber-rich pearl couscous, this salad fills you up in the best way.
Easy to Customize: From roasting veggies to mixing in cranberries and pumpkin seeds, you can personalize this salad according to what you have on hand.
Versatile Serving Options: Enjoy it warm as a comforting meal or cold as a fresh salad—works beautifully both ways.

Roasted Pumpkin Couscous Salad with Fall Vegetables and Cranberries, roasted pumpkin salad, fall vegetable salad, cranberry couscous salad, pumpkin spice vegetable dish - 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

Every ingredient here plays a role in building the fall-flavored magic of this Roasted Pumpkin Couscous Salad with Fall Vegetables and Cranberries Recipe. I love how the spices and the texture contrasts come together. Just a heads-up: buying pumpkin that’s already peeled and cubed makes your prep way faster, but fresh is always best if you’ve got the time.

Italian seasoning: Brings a fresh herbal note that balances the sweetness of pumpkin spice wonderfully.
Pumpkin spice: Using it twice in the recipe layers the flavor, giving the dish that unmistakable autumn vibe.
Pumpkin: Peeled and cubed, it roasts to tender, caramelized perfection boosting the cozy element of the salad.
Red onion: Roasts soft and sweet, adding a gentle bite that complements the other veggies.
Bell pepper: Provides color and a bit of crunch that livens up the salad.
Broccoli florets: Adds a slightly bitter and green freshness for balance.
Carrots: Their natural sweetness shines through when roasted.
Chickpeas: Rinsed and ready to go—they add protein and make the salad filling.
Pearl/Israeli couscous: The texture is slightly chewy and more substantial than regular couscous, which I adore here.
Vegetable broth: Cooking couscous in broth amps up the flavor instead of water.
Plant-based milk: I like adding a splash to make the couscous creamy without being heavy.
Pumpkin seeds: Optional but fantastic for crunch and a nutty boost.
Dry cranberries: Their tart sweetness contrasts beautifully with the earthy vegetables.
Parsley: Fresh and brightens the whole dish last minute.

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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

I love giving this recipe a little twist depending on the season and my mood. Honestly, it’s one of those dishes where you can make it fully yours by swapping ingredients or adding extras. Don’t be afraid to experiment!

Variation: I’ve swapped broccoli for Brussels sprouts or kale during winter, and it works just as well.
Dietary tweaks: Using gluten-free couscous or quinoa in place of pearl couscous works great if you avoid gluten.
Adding protein: Throwing in some roasted tofu or tempeh amps up the protein power for a full meal.
Spice level: If you like a little kick, sprinkling in red pepper flakes before roasting veggies adds warmth.

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

Step 1: Prep and Season Your Veggies

First, preheat your oven to 450°F and line a baking tray with parchment or a silicone mat for easy cleanup. In a big bowl, I mix 1 tablespoon Italian seasoning, 2 teaspoons pumpkin spice, salt, pepper, and 2 tablespoons olive oil. Tossing in pumpkin, onion wedges, bell pepper, broccoli florets, carrots, and chickpeas, I coat everything really well with the seasoned oil. This step is essential because the oil and spices help caramelize the veggies and bring out their natural sweetness.

Step 2: Roast Those Fall Goodies

Spread the seasoned veggies and chickpeas evenly on your tray. Roast them for about 20–30 minutes, but I’m always checking at 20 to see if they’re tender and slightly browned—perfect caramelization is the goal here. Don’t crowd the pan or the veggies will steam instead of roast, so use a large enough tray.

Step 3: Toast and Cook the Couscous

While the veggies roast, heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the couscous and stir constantly for about 2 minutes until it smells nutty and toasty—that step brings out a depth of flavor that’s easy to miss. Then pour in 2 cups vegetable broth, add 1 teaspoon pumpkin spice, salt, and pepper. Bring it to a boil, cover, turn off the heat, and let it sit untouched for 10 minutes until all the liquid’s absorbed and couscous is perfectly tender.

Step 4: Assemble and Add Final Touches

Once everything is ready, dump the roasted veggies and chickpeas into a large bowl with your couscous. Pour in ¼ cup plant-based milk and mix gently to combine everything with a creamy finish. If you want, sprinkle with toasted pumpkin seeds, cranberries, and chopped parsley. These give the salad texture, a pop of tartness, and fresh herbiness that make it sing.

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

Even Sizing Matters: Cutting the pumpkin, onion, and other veggies evenly ensures everything roasts uniformly and no piece is overcooked or underdone.
Don’t Skip Toasting Couscous: That quick toasting step unlocks a subtle nutty flavor that changes the whole profile of the salad.
Roast Chickpeas with Veggies: Adds a lovely roasted note to the chickpeas and saves you time rather than cooking them separately.
Mind the Roasting Time: Keep an eye around 20 minutes because ovens vary; your veggies should be tender but not mushy.

How to Serve Roasted Pumpkin Couscous Salad with Fall Vegetables and Cranberries Recipe

Garnishes

I love topping mine with a handful of toasted pumpkin seeds for crunch, a few extra dry cranberries for that tart burst, and a sprinkle of fresh parsley for brightness. Sometimes I even add a drizzle of good-quality olive oil or a squeeze of lemon to wake the flavors up just before serving.

Side Dishes

This salad shines as a main on its own, but I often pair it with warm crusty bread or a simple bowl of soup for cozy fall dinners. It’s also lovely alongside roasted meats or grilled tempeh if you want a heartier plate.

Creative Ways to Present

For Thanksgiving or a special dinner, I’ve served this salad right inside a hollowed-out roasted pumpkin for an eye-catching centerpiece. You can also portion it into mason jars for an autumn picnic or packed lunch with flair and ease.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors meld even more after a day or two, making this salad taste better as leftovers. Just give it a quick stir before serving.

Freezing

Because of the fresh ingredients like cranberries and parsley, freezing isn’t my go-to, but you can freeze just the roasted veggies and the cooked couscous separately for up to 2 months and then combine once thawed fresh.

Reheating

I like reheating leftovers in a pan on low heat to keep the roasted veggies intact without steaming them too much. Adding a splash of plant-based milk or broth helps revive the creaminess of the couscous during reheating.

FAQs

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

Absolutely! Regular couscous cooks faster and has a finer texture, but the pearl couscous adds a satisfying chewiness and substance to this salad. If using regular couscous, reduce the cooking time accordingly as it steams quickly.
Can this salad be made vegan?

Yes! This recipe is already plant-based when you use vegetable broth and plant-based milk. Just ensure your broth and milk substitute align with your preferences, and you’re good to go.
Can I prepare this salad in advance?

Definitely. You can roast the veggies and cook couscous a day ahead, then mix everything just before serving or chill it overnight to enjoy as a cold salad.
Do I have to use pumpkin seeds and cranberries?

Nope! Those ingredients add texture and flavor contrast, but feel free to skip or substitute with nuts like toasted walnuts or dried cherries if preferred.

Final Thoughts

This Roasted Pumpkin Couscous Salad with Fall Vegetables and Cranberries Recipe is one of those dishes that fills your home with irresistible fall aromas and leaves everyone asking for more. It’s comforting yet fresh, versatile yet satisfyingly rich. I truly believe it’s the perfect way to celebrate all the flavors fall has to offer in a wholesome bowl. I’m excited for you to try it — I bet it’ll become a seasonal favorite in your kitchen just like it did in mine.