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Top down view of a Roasted Butternut Squash and Beet Couscous Salad. A jar of dressing sits to the upper left and a sliced pomegranate to the lower right.

Roasted Butternut Squash and Beet Couscous Salad

  • Author: Raquel Smith
  • Total Time: 45 minutes
  • Yield: 5 servings 1x


This butternut and beet salad with Israeli couscous and pomegranate is the perfect healthy dish for fall and winter. It’s full of good-for-you greens and antioxidants, and it tastes amazing!



For the Salad:

  • 1 small butternut squash
  • 1 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 6 small roasted beets, cut into 1/2″ dice*
  • 1 1/2 cups uncooked Israeli couscous
  • 2 cups lightly packed arugula leaves
  • Arils from 1/2 medium pomegranate*
  • 1/4 cup sunflower seeds

For the Dressing:

  • Juice of 1 lemon
  • 2 Tbsp apple cider vinegar or spicy pepper vinegar (I like Head Ancho)
  • Pinch salt
  • 1/4 cup extra virgin olive oil


  1. Preheat your oven to 400°F. Cut the butternut squash in half horizontally (i.e. not through the stem). Use a vegetable peeler to peel off the skin, then cut off the stem and the bottom. Cut each half in half through the ends and scrape out the seeds with a large spoon.
  2. Cut the flesh of the squash into 1/2-inch pieces. Toss with the olive oil, sea salt, and black pepper, then place on a baking sheet and roast for about 35 minutes, tossing once, until easily pierced with a fork and lightly browned.
  3. Cook the couscous according to package directions. Drain in a colander and rinse briefly with cool water if you plan to serve this dish cold.
  4. To make the dressing, whisk the lemon juice, vinegar, and salt together in a small bowl or glass measuring cup. Drizzle in the olive oil in a thin stream while whisking constantly to create an emulsion.
  5. To assemble, place the couscous in the bottom of a large serving bowl and mix in the arugula. Top with the roasted butternut squash and the beets, then with the pomegranate arils and sunflower seeds.
  6. If serving cold, add half the dressing, then refrigerate. Add the remainder of the dressing just before serving. If serving warm, add all the dressing at once and let sit for about 10 minutes before serving.


I used pre-cooked beets found in the vegetable area of my local supermarket. If you want to use uncooked beets, roast them in a Dutch oven at 400°F for 1 hour, then peel and chop.

You can buy ready-to-eat pomegranate seeds if you don’t want to de-seed one yourself. I would use about 1/2 cup. If you’re looking for another shortcut, pre-cut butternut squash may be available at your local supermarket as well.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Stovetop, Baking
  • Cuisine: Vegan

Keywords: butternut squash, Israeli couscous, vegetarian, beet