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Pumpkin, Sweet Potato & Couscous Salad

Course: Lunch, Salad, Side Dish
Keyword: Easy, Healthy


  • ½ each Kent pumpkin
  • 1 each Medium sized sweet potato
  • 2 tbsp Olive oil
  • 2 cups Pearl couscous
  • 1 cup Rocket
  • ½ cup Vinofood Grape Seed Oil Vinaigrette


  • Pre-heat oven to 200°C. Line a baking tray with baking paper, set aside.
  • Cut pumpkin and sweet potato into bite-sized chunks and place in large mixing bowl. Add oil and season with salt and pepper. Mix until veggies are well coated.
  • Lay veggies out on baking tray and bake for 45 minutes or until cooked through.
  • Cook pearl couscous according to packet instructions. Allow to cool.
  • Once veggies are cooked remove from oven and cool slightly.
  • In a large serving bowl add veggies, couscous and rocket. Generously drizzle Vinofood Grape Seed Oil Vinaigrette over salad and gently combine. Can be served warm or cold.