The Pioneer Woman Tasty Kitchen
Profile Photo

Pumpkin Couscous and Rocket Salad

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A light, refreshing and easy salad that’s perfect for the season.

Ingredients

  • 2 pounds Pumpkin
  • ¼ cups Olive Oil
  • Sea Salt, to taste
  • Ground Pepper To Taste
  • 1 cup Chicken Stock
  • ¼ cups Dry White Wine
  • 1 cup Whole Wheat Couscous
  • 1 whole Lemon, Zested
  • 3 Tablespoons Lemon Juice, Divided
  • 1 whole Sage Leaf, Minced
  • 4 cups Baby Arugula (rocket)
  • ¼ cups Feta Cheese
  • ½ whole Small Red Onion, Sliced Thinly
  • ¼ cups Dried Cranberries
  • ½ cups Lemon Vinaigrette (optional, To Serve)
  • 1 cup Croutons (optional, To Serve)
  • 1 Tablespoon Balsamic Vinegar (optional, To Serve)

Preparation

Preheat the oven to 350ºF. Slice the pumpkin in half and scoop out the seeds and strings. Next cut each half into quarters or sixths and remove the stem. Place the pumpkin on a cookie sheet, cut side up. Coat well with the oil and season with sea salt and pepper to taste. Roast until flesh is golden and tender, about one hour.

Remove the pumpkin from the oven and set aside to cool. In the meantime, prepare the couscous. Bring the chicken stock and dry white wine to a boil together in a small sauce pan. Add the couscous, lemon zest, 1 tablespoon of lemon juice and the minced sage to a heat proof bowl. Add the boiling stock to the couscous, cover and set aside for five minutes.

Next, peel and cut the pumpkin into 1-inch cubes. Add the pumpkin to the finished couscous and toss through. Divide the arugula between two to four serving dishes and drizzle the greens with a touch of lemon juice (the remaining 1-2 tablespoons). Top with the couscous/pumpkin mix, the feta, red onion slices and cranberries. If desired, serve with a lemon vinaigrette, croutons and splash of balsamic vinegar.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

The Best Shrimp Salad
Profile Photo by AD Kitchen in Salads
If you are looking for a juicy, refreshing salad, but you...
4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Creamy Fig Burrata Summer Salad
Profile Photo by Ita Cirovic Donev in Salads
Creamy, sweet, and salty with a touch of acidity this fig...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Cabbage Carrot Slaw Salad
Profile Photo by AD Kitchen in Salads
Cabbage Carrot Slaw Salad is a perfect quick and easy summer...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


German Potato Salad with Bacon and Vinegar
Profile Photo by Michelle in Salads
Potato salad with bacon and a tasty dressing made from bacon...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Creamy Cucumber Dill Salad
Profile Photo by Kendall Smith in Salads
This ultra Creamy Cucumber Dill Salad makes for the perfect healthy...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy