Harvest Salad with Roasted Squash, and Crispy Garbanzo Beans

This Harvest Salad recipe is packed with flavor, texture, and crunch. It’s a wonderful addition to any meal and makes a satisfying dish on its own for lunch or even dinner.

Harvest salad with roasted butternut squash, pearl couscous and crunchy garbanzo beans

Ingredients (serves 4-6)

• 1 cup uncooked pearl couscous

• 2 cups sliced squash

• 1 can rinsed garbanzo beans

• Several handfuls of arugula

• 1 cup julienned carrots (here is a simple Julienne peeler I use)

• 1 cup chopped cucumber

• 1 cup sweet and spicy marinated small peppers

• 1 cup Gorgonzola cheese

Dressing - combine all ingredients in a small mason jar with a lid and shake well until emulsified:

• 6 tbsp extra virgin olive oil (EVOO)

• 2 tbsp red wine vinegar

• Juice of 1/2 lemon

• 2 tbsp honey

• 3 tsp salt

• 1tsp ground pepper

Step 1: Cook pearl couscous according to package directions. Set aside to cool.

Step 2: Toss the squash with olive oil and salt. Roast in the air fryer at 400°F for 20 minutes, turning halfway through.

Step 3: Toss the garbanzo beans with olive oil and salt. Roast in the air fryer at 400°F for 20 minutes or until crispy.

Step 4: Layer the arugula, carrots, cucumber, and spicy small peppers in a flat salad bowl. Top with cooled couscous, roasted squash, crispy garbanzo beans, and Gorgonzola cheese. Drizzle with your desired amount of dressing, then toss well to combine.

Feel free to adjust the amount of dressing or add other ingredients based on your preferences. If using the oven, both the squash and garbanzo beans can be roasted on the same tray but kept separated. Roast at 400°F for 25-30 minutes.

Video step-by-step guide below.