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If there’s one recipe that perfectly captures everything I love about autumn cooking, it’s this Fall Harvest Cous Cous Salad. It’s cozy, colorful, and full of texture, the kind of meal that makes you want to pour a glass of wine, light a candle, and settle into the season.
This salad brings together all the best fall flavors, roasted Brussels sprouts, caramelized butternut squash, tender chickpeas, crispy tofu, creamy feta, chewy cranberries, and a sprinkle of crunchy pistachios. Oh, and a little twist: I season the cous cous with pumpkin pie spice for a subtle, cozy warmth that ties everything together.
I started making this salad a few years ago after a Saturday trip to the farmer’s market. My bag was overflowing with Brussels sprouts still on the stalk, a big butternut squash, and a few pantry staples I always have on hand, cous cous, pistachios, feta, and dried cranberries. I tossed everything into one big bowl, and that first bite? Pure fall comfort.
Since then, it’s become my go-to recipe this time of year, hearty enough for dinner, perfect for meal prep, and even impressive enough for a Thanksgiving side dish.
Table of Contents
Why You’ll Love This Fall Harvest Cous Cous Salad
Here’s why this salad deserves a place in your autumn rotation:
- It’s satisfying and nutrient-packed. Between the cous cous, tofu, chickpeas, and roasted veggies, you’ve got protein, fiber, and tons of flavor.
- It’s easy to customize. Swap the tofu for chicken, use goat cheese instead of feta, or add kale for extra greens.
- It works warm or cold. I love it freshly made while still warm from the oven, but it’s also delicious straight from the fridge for lunch the next day.
- It’s full of fall color and texture. The orange squash, green Brussels, red cranberries, and creamy feta look stunning in one bowl.
And that hint of pumpkin pie spice gives it a subtle autumn twist, not sweet, just warmly spiced in the background.
Ingredients You’ll Need
Here’s what goes into my Fall Harvest Cous Cous Salad:
- 2 cups pearled cous cous – the hearty base; soft and slightly chewy.
- 1 teaspoon pumpkin pie spice – adds warmth and depth.
- Olive oil – for roasting and tossing.
- 1 (1 lb) bag Brussels sprouts, halved – roasted until golden and crisp.
- 1 block of tofu (extra firm) – boiled, seasoned, and roasted for texture and protein.
- 1 whole butternut squash, peeled and cubed – caramelized sweetness in every bite.
- 1 (15 oz) can chickpeas, drained and rinsed – soft, nutty, and hearty.
- ½ cup pistachios – adds crunch and richness.
- ½ cup dried cranberries – sweet and tart contrast.
- 1 cup crumbled feta (or ¾ of a standard block) – creamy, salty finish.
- Salt and pepper to taste.
How to Make Fall Harvest Cous Cous Salad
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F. Peel and cube the squash into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread evenly on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway, until tender and golden at the edges.
Those caramelized corners? That’s where the flavor magic happens.
Step 2: Roast the Brussels Sprouts
While the squash roasts, prepare the Brussels sprouts. Trim the ends, slice in half, and toss in olive oil, salt, and pepper.
Place them cut-side down on a sheet pan and roast for 20–25 minutes, until crispy on the outside and tender on the inside.
If you’ve never loved Brussels sprouts before, this method will change your mind, no bitterness, just nutty, roasted perfection.
Step 3: Cook the Tofu
Bring a small pot of water to a gentle boil. Add the block of tofu and boil for 8–10 minutes to help it firm up and release extra moisture.
Drain well, pat dry, and cube the tofu. Toss with a drizzle of olive oil, a bit of salt, pepper, and a splash of teriyaki sauce for flavor.
Spread the cubes on a parchment-lined baking sheet and roast at 400°F for 25 minutes, flipping halfway through, until golden and lightly crisp.
Check out our easy Baked Tofu Recipe.
Step 4: Cook the Cous Cous
While your veggies and tofu roast, cook the pearled cous cous according to the package directions, usually about 8–10 minutes of simmering until tender.
Add 1 teaspoon pumpkin pie spice directly to the water as it cooks. It gently infuses the cous cous with cozy fall flavor, not overpowering, just a whisper of warmth.
When done, fluff with a fork and drizzle in a bit of olive oil to prevent sticking.
Step 5: Assemble the Salad
Once everything’s cooked, it’s time to bring it all together.
In a large bowl, combine:
- The warm cous cous
- Roasted butternut squash
- Roasted Brussels sprouts
- Crispy tofu cubes
- Chickpeas (just drained and rinsed, no roasting!)
- Pistachios
- Dried cranberries
- Crumbled feta
Gently toss to mix. Taste and season with salt and pepper as needed.
Serve warm, or let it cool slightly for a more traditional grain salad.
Tips for Success
- Use pearled cous cous. It has a better bite and won’t turn mushy.
- Drain your chickpeas well. Extra moisture can make the salad soggy.
- Roast the veggies on separate pans. Each ingredient cooks at its own pace, keeping them separate ensures perfect texture.
- Add the feta last. It’ll stay creamy instead of melting.
- Meal prep friendly: Store in an airtight container in the fridge for up to 4 days. It tastes even better after the flavors mingle overnight.
Flavor Variations
Here are a few fun ways to make this salad your own:
- Swap the protein: Use roasted chicken, chickpeas only, or even salmon instead of tofu.
- Try different grains: Quinoa, farro, or orzo all work beautifully.
- Add greens: Toss in some baby spinach or massaged kale for a fresh touch.
- Add sweetness: A drizzle of honey or maple syrup gives a lovely finish.
- Make it vegan: Use dairy-free feta or skip the cheese entirely.
Why I Love Making This Salad in Fall
There’s something magical about fall cooking, isn’t there? The air turns crisp, the leaves start showing off, and suddenly I’m craving roasted vegetables, cozy spices, and meals that feel like a hug in a bowl. That’s exactly what this Fall Harvest Cous Cous Salad is for me, comforting, colorful, and nourishing.
I usually make it on a Sunday afternoon when I’m meal prepping for the week. I’ll have trays of Brussels sprouts and butternut squash roasting while the cous cous simmers on the stove. The house smells like cinnamon, nutmeg, and caramelized veggies, pure autumn bliss.
The best part? It’s one of those dishes that actually tastes better the next day. The pumpkin pie spice melds with the roasted veggies, the cranberries soften just a bit, and the cous cous soaks up all the olive oil and teriyaki flavor from the tofu. I’ll eat it cold for lunch, or reheat a bowl and crumble a little extra feta on top for dinner.
And if I’m having friends over for a fall dinner party or Friendsgiving, this salad always makes an appearance. It looks festive, feels seasonal, and pairs beautifully with just about anything, from roasted chicken to a simple loaf of warm sourdough.
Why Pumpkin Pie Spice Works
I know what you’re thinking, pumpkin pie spice in a savory salad? Yes. Trust me. It’s not sweet here; it’s aromatic. The cinnamon, nutmeg, and allspice bring out the natural sweetness of the roasted squash and balance the saltiness of the feta. It gives the whole dish that subtle, comforting “something special” that makes people ask, “What’s in this?”
Serving Ideas for Fall Gatherings
If you’re anything like me, fall gatherings are all about comfort, color, and good food shared around the table. Whether it’s Friendsgiving, a casual harvest dinner, or a cozy weekend potluck, this Fall Harvest Cous Cous Salad fits right in. It’s hearty enough to hold its own but versatile enough to complement just about any main dish.
Here are some of my favorite ways to serve it:
- As a vibrant side dish: This salad pairs beautifully with roasted chicken, turkey, or even salmon. The roasted squash and cranberries balance savory mains with just the right hint of sweetness.
- As a main course: Want to go meatless? The tofu, chickpeas, and feta make it protein-rich and filling on its own. I love serving it warm in shallow bowls with a drizzle of balsamic glaze or extra olive oil.
- At Friendsgiving: Serve it in a large rustic bowl and garnish with a sprinkle of feta and pistachios on top, it looks stunning next to traditional dishes like stuffing or mashed potatoes.
- For make-ahead meals: You can prep everything the day before, store it in the fridge, and toss it just before serving. It’s one of those rare salads that actually improves as it sits.
- In individual portions: Try serving it in mini mason jars for a portable option, perfect for fall picnics, potlucks, or even lunch at work.
When I’m hosting, I’ll often set it out at room temperature with a side of crusty bread and a simple soup, maybe roasted tomato or creamy carrot ginger. It feels like fall without trying too hard. Because at the end of the day, that’s what I love most about this dish: it’s comforting, beautiful, and effortlessly brings people together, the true spirit of the season.
Meal Prep & Storage Tips
One of the best things about this Fall Harvest Cous Cous Salad is how beautifully it holds up for meal prep. It’s sturdy, flavorful, and somehow gets better after sitting overnight, the cous cous absorbs all the olive oil, pumpkin spice, and roasted veggie goodness.
When I’m short on time during the week, I’ll make a big batch on Sunday afternoon and pack it into individual containers for easy grab-and-go lunches. It’s satisfying without being heavy, and it’s the kind of meal that makes you feel good after eating it.
Here’s how I like to prep and store it:
- Store it in an airtight container: Once everything has cooled slightly, transfer the salad to a large glass or reusable container. It’ll keep in the fridge for up to 4–5 days.
- Add a drizzle of olive oil before storing: This keeps the cous cous soft and flavorful. You can also toss it with a splash of lemon juice for a little brightness before refrigerating.
- Reheat or enjoy cold: I love it cold for lunch, it’s refreshing and easy. But if I’m craving something cozy, I’ll warm it gently in the microwave and crumble a little extra feta on top before serving.
- Separate some toppings (optional): If you like your pistachios extra crunchy, you can keep them in a separate small container and sprinkle them on just before eating.
- Make-ahead components:
- Cous cous: Cook up to two days in advance and refrigerate.
- Roasted veggies: Roast the Brussels sprouts and butternut squash ahead of time and store them in separate containers.
- Tofu: Prepare and roast, then refrigerate, it reheats really well in the oven or air fryer.
- Assembly: Combine everything when you’re ready to serve, or layer it all in a big salad bowl for easy lunches throughout the week.
I’ve even packed this salad for road trips and picnics, it travels like a dream. There’s something about having a ready-made fall meal that tastes this fresh that just makes busy weeks feel a little calmer.
Printable Recipe Card
Fall Harvest Cous Cous Salad
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4–6
Ingredients
- 2 cups pearled cous cous
- 1 tsp pumpkin pie spice
- Olive oil
- 1 lb Brussels sprouts, halved
- 1 block tofu (extra firm)
- 1 whole butternut squash, peeled and cubed
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup pistachios
- ½ cup dried cranberries
- 1 cup crumbled feta (or ¾ of a block)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Peel and cube butternut squash. Toss with olive oil, salt, and pepper. Roast for 25–30 minutes.
- Halve Brussels sprouts, toss in oil, and roast cut-side down for 20–25 minutes.
- Boil tofu for 8–10 minutes, drain, cube, toss with olive oil and teriyaki sauce, and roast for 25 minutes. Our best tofu recipe.
- Cook cous cous according to package directions, adding pumpkin pie spice to the cooking water. Fluff and drizzle with olive oil.
- In a large bowl, combine cous cous, squash, Brussels sprouts, tofu, chickpeas, pistachios, cranberries, and feta.
- Toss gently to combine. Season with salt and pepper. Serve warm or at room temperature.
Tips
- Drain chickpeas well before adding.
- Store leftovers in an airtight container for up to 4 days.
- Great for meal prep or as a holiday side dish.
Enjoy!
This Fall Harvest Cous Cous Salad is a little bit cozy, a little bit hearty, and a whole lot flavorful. It’s one of those dishes that makes you fall in love with roasted vegetables all over again. Whether you’re making it for a weeknight dinner, a fall potluck, or your holiday table, this salad always brings warmth, texture, and color to the plate. And honestly, any salad that includes roasted squash, Brussels sprouts, and feta deserves to be on repeat all season long.
With love,
Bri and Cat
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