Roasted root vegetables are tossed with Israeli couscous and a nutty sesame chili sauce in this salad that is worthy of a fall celebration.

roasted vegetable harvest salad with sesame chili sauce

While we’re on the subject of deepest darkest secrets (and when are we not, really), you should know that I have Thanksgiving takeover plans.

Of epic proportions.

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How long do you suppose you have to be married to claim a holiday for yourself? I was hoping for -2 days, but then the.boy convinced me that maybe this year wasn’t the year to turn all of the family traditions on their head and step on all the toes, especially seeing as how we are going to have to spend unprecedented amounts of time with both of our families in the 48 hours after turkey day.

Also, wedding nonsense.

But next year – I’m taking no prisoners.

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I’ve spent a lot of time thinking about what could have been in terms of turkey day and what will be when I am named Thanksgiving Queen (because all holiday hostesses deserve titles and possibly a knighting ceremony, don’t you think?).

Potatoes will be made from potatoes and not instant flakes with butter.

Maple syrup won’t be the main ingredient in the sweet potato casserole.

Stuffing won’t come from a box.

And not a single table will be complete without a big beautiful roasted vegetable harvest grain salad centerpiece.

If you’re in the market for a contender – I choose this.

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I tend to think that no meal is complete without a grain of some form or other to fill you up and help hit all of those comfort food notes. Today, I’m partnering with the Grain Foods Foundation to bring you this holiday salad in which Israeli couscous is paired with a spicy, nutty sesame chili sauce and tossed with a major amount of the season’s best vegetables (brussels sprouts, sweet potato, and butternut squash), which are ROASTED to make them even more delicious. The sweet caramelized edges from where the veggies browned against the pan feel so right when they’re smeared with the sesame chili sauce. The overall flavor profile is familiar with a hint of ethnic. Which, coincidentally, is exactly how I like my Thanksgiving table.

I may not be hosting the Big Day this year (*tear*), but I will be toting this couscous salad along with me to my in-laws. Though the piles and piles of veggies may cause them to glance a few stink eyes at this bowl, I have no doubt that the comforting pull of the couscous will reel them in. That’s some good old grain magic, right there.

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Roasted Vegetable Harvest Salad with Sesame Chili Sauce
 
Roasted root vegetables are tossed with Israeli couscous and a nutty sesame chili sauce in this salad that is worthy of a fall celebration.
Yield: 6 servings
Ingredients
For the dressing
  • 3 tbsp sesame oil, divided
  • 2 tbsp honey
  • 3 tbsp tahini
  • 1 tbsp gochuchang or sriracha
  • salt and black pepper, to taste
  • 1 sweet potato, peeled and cut into ½-inch dice
  • ½ medium butternut squash, peeled and cut into ½-inch dice
  • 1 lb brussels sprouts, trimmed and halved
  • 2 cups Israeli couscous
  • 1 tbsp white wine vinegar
Instructions
  1. Heat oven to 400F.
  2. In a small bowl, whisk together 2 tbsp sesame oil, honey, tahini, gochujang, and salt and black pepper to taste. In a large bowl, toss the dressing with the sweet potato, butternut squash and brussels sprouts. Spread the vegetables on a parchment-lined baking sheet in a single layer, using two sheets if necessary. Bake at 400F for 30-45 minutes, or until vegetables are tender, stirring halfway through.
  3. Meanwhile, cook the couscous according to package directions. Toss the couscous with the roasted vegetables, remaining sesame oil, and white wine vinegar. Season to taste with salt and black pepper.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe

 For more holiday-worthy salads, check out these:

barley salad with kale, pistachios and feta

Barley Salad with Kale, Pistachios and Feta

crispy quinoa and power greens salad with smoky meyer lemon vinaigrette

Crispy Quinoa and Power Greens Salad with Smoky Meyer Lemon Vinaigrette

spicy squash salad with lentils, brussels sprouts and goat cheese

Spicy Squash Salad with Lentils, Brussels Sprouts and Goat Cheese

From Around the Web:

Roasted Beet, Pear, and Quinoa Salad from See and Savour

Squash Kale Autumn Salad from The Fauxmartha

Kale Sesame Salad with Scallion Pancake Croutons from My Name is Yeh

Fall Panzanella Salad with Maple Mustard Vinaigrette from Naturally Ella

Shaved Brussels Sprout Salad with Pan-Fried Goat Cheese and Pomegranate from Love & Olive Oil

Disclosure: This post was sponsored by the Grain Foods Foundation and Collectively. As always, my thoughts and opinions are 100% my own! 

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44 Responses to Roasted Vegetable Harvest Salad with Sesame Chili Sauce

  1. Sune Moolman says:

    I’m a sucker for brussels sprouts these days. Your salad looks fantastic – I would love to try the Israeli couscous.

  2. Beth says:

    I can’t believe you’re still blogging, a few days before your wedding. You rock.
    Also, this salad looks great!

  3. Next year Thanksgiving will be all yours! And how delicious does this look?!? The sesame chili sauce is calling to me.

  4. I don’t know how anyone could NOT love this gorgeous salad?! I mean, fall veggies? Couscous? It just doesn’t get any better.
    P.S. When you host next Thanksgiving I would love an invitation if it means I get to eat this salad. LOL. 😀

  5. It’s definitely been far too long since I’ve had couscous! Love all your fresh veggie dishes. Oh yum!

    Have an awesome day Joanne! Congrats!

  6. This looks both beautiful and delicious! You are always thinking up such creative food combinations!

  7. I love grain salads with a ton of veggies! I bet this would make a great dinner side dish and leftover lunches- my kind of meal! Plus anything with sesame oil and sriracha are winners in my book. I roast veggies a lot and I frequently use sesame oil, but I’ve not used the sesame oil as the roasting oil, so I’m excited to use it differently.

  8. Heather says:

    This looks like a hearty bowl of comfort to me. I had a dream that I accidentally burned down our in-laws house by knocking over the turkey deep-fryer. Perhaps it’s a sign?

  9. The chilli sauce sounds amazing and the fact that this salad has brussel sprouts in it is even better. I love them!

  10. Wow, I can’t believe the wedding has come up so fast!!

    That looks pretty good. Love roasted vegetables. This time of year, I’m roasting a lot of butternut squash, potatoes, and brussels sprouts.

  11. Zainab says:

    Soon you will be hosting and be the Queen of Thanksgiving!! I wish I could attend such an epic meal day with you. I will settle for this couscous!!

  12. the sauce makes it! I mean really makes it and it looks amazing

  13. Wow – for one – this easy couscous dinner sounds so delicious with that sesame oil, honey, tahini, and gochujang sauce! And Wow – for another – lady – I don’t believe you are still churning our recipes w/ your wedding on the horizon!

  14. This salad looks fantastic! I’m a total sucker for anything with roasted veggies or winter squash – and both, oh my gosh. Pinned!

  15. What a wonderful flavor combination, Joanne! I especially love the sesame chili sauce for a little kick with the sweet and savory. Yum!

  16. Kate says:

    I agree with you. If both your families are “local” it makes more sense for them to come to you. After all, you didn’t get that table just for looks.

  17. Love that sesame chilli sauce! The salad looks hearty and flavourful.

  18. Hotly Spiced says:

    I love that Israeli couscous. This is a very lovely looking salad and yes, very fitting for Thanksgiving. Are there really people who make mashed potato from flakes and stuffing from a box? Wouldn’t it be terrible to spend Thanksgiving being hosted by someone thinking that was okay. As soon as I married I hosted Christmas for my in-laws so I could take it up a notch (a few notches as in many) from my MILs terrible cooking skills xx

  19. I was remarkably impressed with this salad. Colorful, different and full of flavors.

  20. Eileen says:

    Big grain salads are definitely on our t-day menu! I love the idea of roasting everything here to give the whole salad lots of intense flavor.

  21. Yum… I love a grain-based salad, especially during the colder months… I can practically feel the textures and flavors in my mouth already. (that’s not weird is it?) I would love to have this on Thanksgiving… or any other day!

  22. I’m such a huge salad person, and this salad looks absolutely delish

  23. Carla says:

    I’ve had Israeli couscous on my to-make bucket list but never gotten around to it. Loving the sound of this salad!

  24. Teffy says:

    That looks so delicious!
    Seems like the perfect meal that also yields leftovers to take to work (and eat on the way as it’s too delicious to wait until lunchtime at work!)

    {Teffy’s Perks} X

  25. Susan says:

    You will have your day (or years) to shine in the Thanksgiving Hostess Sun, I know. I’m sure your in-laws will love your cooking! This looks like a delicious offering and couscous is the best.

  26. Wow this salad looks amazing! I love the sesame chili sauce it is served with. Can’t wait to try!

  27. Couscous with roasted veggies is amazingly delicious.. love the flavours. . 🙂

  28. Amanda says:

    This looks wonderful, I love the chili sauce!

  29. Megan says:

    I had Thanksgiving takeover plans too, but I’ve settled for the Saturday after, which actually gives me even more time to prep and cook… plus I get to enjoy the meal someone else cooks on Thursday. It works!

  30. cheri says:

    This will be a big hit, loving this salad!

  31. Mira says:

    I love roasted veggies and the combination with couscous sounds amazing! Pinned!

  32. Caroline says:

    Oh my gosh, if you were in my family, I’d put a crown on your head right now and deem you Thanksgiving Queen! I would devour this salad! I love that mix of roasted veggies with hearty couscous! That dressing, with the tahini and the gochuchang is genius!

  33. Reeni says:

    Well, it’s working for me! I’d be happy and content to help you eat this gorgeous salad! The dressing sounds pretty damn amazing.

  34. I agree with the.boy about this year. The salad sounds perfect for any occasion 🙂

  35. The Israeli couscous with the delicious roasted vegetables sounds like such a great combo of texture. When I got married, I promptly hijacked all the major cooking holidays within a year or two. It was awesome! ; )

  36. This looks absolutely delicious Joanne. I think it would help smooth the way for your take over plans too 😉

  37. Lynn says:

    I would love to have this for lunch. Yummmmm.

  38. Johanna GGG says:

    Wow you make thanksgiving sound so scary – I’d be at yours in a flash as I would love the food you make (though not all of my family would agree – sigh – so I sympathise). I am sure you could do great things in 2 days but imagine what you could achieve with a year to plan 🙂 Yummy salad

  39. Ala says:

    If this was the Hunger Games and the Thanksgiving table was our arena, I’m pretty sure we’d have it captured in no time. (Never mind what happens after that.) Good luck on your takeover–er, pleasant infiltration. This does look delish!

  40. Kelly says:

    This salad is gorgeous! I love that you added gochujang in here with the brussels, butternut squash and couscous! I could seriously eat this every single day! Pinned!

  41. This looks AMAZING! I have never tried couscous, but I am definitely wanting to now!

  42. mmmm! love that there are sprouts in it!

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