Uploaded December 2025 | Updated September 2026, 3 weeks ago
‘Honey’ mustard salad👇🏼😍 with roasted pumpkin, kale, couscous, cucumber, onion, walnuts, feta and pomegranate. It’s the perfect dish for the holidays!
Follow @tessbegg for more recipes!
Serves 2 as a main or 4 as a side dish
Pumpkin:
600g butternut pumpkin, peeled and diced
Olive oil
Salt and pepper
Couscous:
1/2 cup dry couscous
3/4 cup boiling water or vegetable stock
Kale:
2-3 cups finely chopped kale
1/2 lemon, juiced
1-2 tsp olive oil
Pinch of salt
‘Honey’ mustard dressing:
2 tbsp dijon mustard
2 tbsp maple syrup
1/2 lemon juiced
1/4 tsp garlic powder
2 tbsp olive oil
Pinch of salt and pepper
Other:
1/3-1/2 cup fresh pomegranate seeds
1/3 cup crushed walnuts
1/2 red onion, sliced
1/2 cup diced/crumbled vegan feta
1 small cucumber, diced
Preheat oven to 200°C/400°F and add the pumpkin to a lined baking tray. Add a pinch of salt and pepper and drizzle lightly with olive oil. Toss to coat and bake for 30-35 minutes.
Add the dressing ingredients in a jar/bowl and whisk together well.
Add the couscous and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.
Add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften.
To assemble, In a large bowl add the couscous and top with kale, pumpkin, onion, walnuts, feta, cucumber, pomegranate and pour over the dressing. Toss and Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
‘Honey’ mustard salad👇🏼😍 with roasted pumpkin, kale, couscous, cucumber, onion, walnuts, feta and pomegranate. It’s the perfect dish for the holidays!
Follow @tessbegg for more recipes!
Serves 2 as a main or 4 as a side dish
Pumpkin:
600g butternut pumpkin, peeled and diced
Olive oil
Salt and pepper
Couscous:
1/2 cup dry couscous
3/4 cup boiling water or vegetable stock
Kale:
2-3 cups finely chopped kale
1/2 lemon, juiced
1-2 tsp olive oil
Pinch of salt
‘Honey’ mustard dressing:
2 tbsp dijon mustard
2 tbsp maple syrup
1/2 lemon juiced
1/4 tsp garlic powder
2 tbsp olive oil
Pinch of salt and pepper
Other:
1/3-1/2 cup fresh pomegranate seeds
1/3 cup crushed walnuts
1/2 red onion, sliced
1/2 cup diced/crumbled vegan feta
1 small cucumber, diced
Preheat oven to 200°C/400°F and add the pumpkin to a lined baking tray. Add a pinch of salt and pepper and drizzle lightly with olive oil. Toss to coat and bake for 30-35 minutes.
Add the dressing ingredients in a jar/bowl and whisk together well.
Add the couscous and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.
Add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften.
To assemble, In a large bowl add the couscous and top with kale, pumpkin, onion, walnuts, feta, cucumber, pomegranate and pour over the dressing. Toss and Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
