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Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette

November 18, 2022 By Patricia 36 Comments

Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette is a side dish that you could serve any time during the fall to brighten your meal. It would be a lovely addition to your Thanksgiving menu, too.

Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette is a fabulous fall side dish. Serve this side dish all fall season!

Coming atcha the week before Thanksgiving with a recipe I’ve posted before: Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette. My kitchen is still a disaster area due to a remodel, so I’m sharing a tried-and-true dish you’ll love for the season!

If you haven’t yet roasted up a batch of veggies in the oven this season, what are you waiting for? Drop what you’re doing and go. Use reason and caution, but I think you understand my plea!

Squash is the darling veggie of the season, at least for me, and with good reason. It’s healthy, filling, and flavorful. Don’t forget about Brussels sprouts (which I adore). Combine the two, roasted in the oven, and you have the beginnings of a fabulous dish.

Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette is a fabulous fall side dish for any day -- especially Thanksgiving! You'll love this seasonal side dish!

Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette

This is and ideal side dish fitting for Thanksgiving, but easy enough to serve with a regular weeknight meal, too. And check out some of the nutritional benefits of acorn squash!

I combined acorn squash and Brussels sprouts and roasted them in the oven for this dish. The pomegranate vinaigrette has a nice seasonal quality, and it couldn’t be easier to make. I used Israeli couscous to bring a bit of heartiness to the dish, and garnished it with pomegranate seeds and roasted squash seeds (another of my fall favorites).

Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette is a delicious and colorful side dish you'll love serving. This side dish is perfect for the fall season!

Veggies taste so amazing cooked in the oven, don’t you think? There are so many that roast up nicely, too. The caramelization that develops adds lip-smacking sweetness and richness to them. (This is where you’d hear me making yummy noises.)

If you love oven-roasted veggies like I do, check out my recipe for Oktoberfest Sheet Pan Brats with Roasted Vegetables, or Roasted Cauliflower and Tomatoes with Balsamic Glaze. So good.

Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette is a fabulous fall side dish. You'll love this side dish that's perfect for the fall season.

I don’t really remember eating Brussels sprouts much as a kid, at least nothing stands out to me. Most people have a bad Brussels sprouts experience (mushy, stinky, etc.) to tell you about, but I don’t I have that.

Fast forward many years and I can’t get enough of them in the fall and winter, especially roasted in the oven à la Roasted Brussels Sprouts with Chipotle-Bacon Jam (a new Thanksgiving favorite).

Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette is a fall favorite side dish. You'll love this side dish all season long -- it's perfect for the fall.

When you need a seasonal side that’s guaranteed to shine, grab a few acorn squash and some Brussels sprouts to make Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette.

Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette is a tasty and seasonal side. You'll love this side dish for a seasonal treat.

Nutrition

Calories

4727 cal

Fat

126 g

Carbs

822 g

Protein

165 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Patricia Conte/Grab a Plate

Yields Serves 4

Roasted Fall Vegetable and Couscous Salad with Pomegranate Vinaigrette
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5 based on 3 review(s)

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Ingredients

    For the Vegetables:
  • 2 acorn squash, ends trimmed, and cut into 1-inch rounds
  • 36 Brussels sprouts, ends trimmed and cut in half, lengthwise
  • 2 tablespoons vegetable oil
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups cooked Israeli couscous, at room temperature
  • Pomegranate seeds for garnish
  • Fresh parsley for garnish
  • Nonstick cooking spray
  • For the Pomegranate Vinaigrette:
  • 1/4 cup pomegranate juice
  • 6 tablespoons vegetable oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • Salt and black pepper to season

Instructions

    For the Vegetables:
  1. Preheat the oven to 350 degrees F.
  2. Clean the pulp and seeds from the squash rounds. Reserve the seeds and pat them dry them with a paper towel.
  3. Add aluminum foil to a baking pan. Add the seeds to a bowl and drizzle with a bit of vegetable oil. Season with salt and pepper and spread out on the baking pan.
  4. Bake for 10-12 minutes until lightly golden. Remove and set aside.
  5. Increase the oven heat to 400 degrees F.
  6. Cut the squash rounds into halves and add them to a bowl with the Brussels sprouts.
  7. In a small bowl, combine the 2 tablespoons of vegetable oil with the brown sugar, salt, and black pepper. Whisk to combine, until the brown sugar has dissolved. Pour the mixture over the vegetables and use your hands to toss them so they are coated.
  8. Add aluminum foil to two baking pans and lightly spray with the nonstick cooking spray. Arrange the vegetables on the pans in a single layer. Place the Brussels sprouts on one pan, cut-side down, and the squash on the other pan.
  9. Bake for about 20 minutes or until the bottoms of the Brussels sprouts are caramelized. Remove the Brussels sprouts, flip the squash, and continue to cook for another 10 minutes or so until caramelized and soft.
  10. For the Pomegranate Vinaigrette:
  11. As the vegetables cook, combine the pomegranate juice, 6 tablespoons of vegetable oil, red wine vinegar, brown sugar, salt, and black pepper. Whisk to combine, and make sure to whisk until the brown sugar is dissolved.
  12. Add the couscous to a large serving bowl. Add half the vinaigrette and toss to combine. Add the vegetables and pumpkin seeds and gently toss.
  13. Garnish with the pomegranate seeds and fresh parsley. Drizzle the remaining vinaigrette over the mixture before serving.
7.8.1.2
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https://www.azgrabaplate.com/roasted-fall-vegetable-couscous-salad-pomegranate-vinaigrette/

Filed Under: Dinner, Lunch, Recipes, Vegetarian Tagged With: acorn squash, Brussels sprouts, couscous, pomegranate vinaigrette, roasted vegetable salad, roasted vegetables, Side dish, Thanksgiving salad recipes, Thanksgiving side dish recipes, vinaigrette

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Comments

  1. Carly says

    November 15, 2017 at 2:36 pm

    This looks absolutely delicious!! I'm hosting Thanksgiving this year and wanted a fun side dish. This is just perfect!
    Reply
    • Patricia says

      November 24, 2017 at 2:48 am

      Thanks, Carly! Hope you try it!
      Reply
  2. Krystin says

    November 15, 2017 at 5:25 pm

    This looks delicious and I love that you added pomegranate, such a great addition!
    Reply
    • Patricia says

      November 24, 2017 at 2:47 am

      Thanks, Krystin! I love how they look like little jewels!
      Reply
  3. Jen says

    November 15, 2017 at 9:07 pm

    This looks fantastic! The pomegranate vinaigrette is a perfect way to add a bit of pop to this dish too!
    Reply
    • Patricia says

      November 24, 2017 at 2:47 am

      Thanks so much, Jen!
      Reply
  4. Dee says

    November 15, 2017 at 9:47 pm

    I'm loving these fall flavors and colors, and I could just dig right in!
    Reply
    • Patricia says

      November 24, 2017 at 2:47 am

      Thanks so much, Dee!
      Reply
  5. Jasmine Vargas says

    November 16, 2017 at 12:08 am

    I'm not a veggie lover at all but I'm sure my family would love this.
    Reply
    • Patricia says

      November 24, 2017 at 2:47 am

      Hope you try it and they love it! Thanks, Jasmine!
      Reply
  6. Dorothy at Shockingly Delicious says

    November 16, 2017 at 2:31 am

    What a delicious way to enjoy all of those great fall vegetables! That dressing sounds delicious too!
    Reply
    • Patricia says

      November 24, 2017 at 2:46 am

      Thanks so much, Dorothy!
      Reply
  7. lauren says

    November 16, 2017 at 3:03 am

    This looks positively delicious! I just tried delicata squash for the first time recently, it's so good! I can't wait to try this.
    Reply
    • Patricia says

      November 24, 2017 at 2:46 am

      Thanks so much, Lauren!
      Reply
  8. Jessica | Novice Chef says

    November 16, 2017 at 6:23 pm

    This would be a beautiful addition to any Thanksgiving Table!
    Reply
    • Patricia says

      November 24, 2017 at 2:46 am

      Thank you, Jessica!
      Reply
  9. Anna @ Crunchy Creamy Sweet says

    November 16, 2017 at 6:34 pm

    Swooning over this vinaigrette recipe! This salad is gorgeous!
    Reply
    • Patricia says

      November 24, 2017 at 2:46 am

      Thanks a bunch, Anna!
      Reply
  10. eat good 4 life says

    November 18, 2017 at 2:30 pm

    Loving the combo of ingredients in here. A great healthy alternative for the holidays ahead!
    Reply
    • Patricia says

      November 24, 2017 at 2:42 am

      Yes, for sure! Thanks so much!
      Reply
  11. Cathy @ Lemon Tree Dwelling says

    November 20, 2017 at 3:15 am

    What an absolutely gorgeous holiday salad!
    Reply
    • Patricia says

      November 24, 2017 at 2:38 am

      Thanks a bunch, Cathy!
      Reply
  12. Lindsay says

    November 18, 2022 at 10:04 am

    We loved this for a quick lunch!
    Reply
    • Patricia says

      December 12, 2022 at 7:11 pm

      So glad to hear. Thank you!
      Reply
  13. Andréa Janssen says

    November 18, 2022 at 10:22 am

    Looks really delicious. Thank you for sharing.
    ★★★★★
    Reply
    • Patricia says

      December 12, 2022 at 7:11 pm

      Thanks very much!
      Reply
  14. Jere says

    November 18, 2022 at 11:35 am

    We were gifted a box of pomegranates so I was glad to see they are an ingredient with these roasted veggies. Saving this recipe for Thanksgiving, it's so colorful and has great flavors.
    Reply
    • Patricia says

      December 12, 2022 at 7:10 pm

      That's perfect timing, Jere! Hope you enjoy this!
      Reply
  15. nancy says

    November 18, 2022 at 12:20 pm

    what a tasty wholesome fall veggie dish
    Reply
    • Patricia says

      December 12, 2022 at 7:10 pm

      Thanks, Nancy! It's one of my favorites!
      Reply
  16. Jamie says

    November 18, 2022 at 3:17 pm

    This is the perfect side for fall!
    ★★★★★
    Reply
    • Patricia says

      December 12, 2022 at 7:10 pm

      Thank you, Jamie!
      Reply
  17. Addie says

    November 20, 2022 at 10:04 pm

    Such great flavors.
    ★★★★★
    Reply
    • Patricia says

      December 12, 2022 at 7:10 pm

      Thanks so much, Addie!
      Reply
  18. tdchinges says

    December 8, 2022 at 12:22 am

    Looks delicious, added pomegranate, pumpkin seeds, I plan to make this next weekend
    Reply
    • Patricia says

      December 12, 2022 at 7:05 pm

      That's awesome! Glad you're going to give it a go!
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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