Roasted Sweet Potato and Couscous Salad with Red Wine Vinaigrette

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This hearty, fresh salad is filled with roasted sweet potatoes, fluffy couscous, chickpeas, creamy avocado, buttery olives, spinach, cucumber, and feta, all tossed in a tangy homemade red wine vinaigrette. It’s colorful, full of flavor, and perfect for lunch, dinner, or feeding a crowd. I especially love letting the shallots soften in a little vinegar and salt before adding everything else. It makes such a difference!

Servings: 6–8

Prep time: 20 minutes

Cook time: 25–30 minutes

Ingredients

Couscous Salad

• 1 cup uncooked couscous

• 1 can (15 ounces) chickpeas, drained and rinsed

• 2 medium sweet potatoes, peeled and diced

• 1 avocado, diced

• ¾ cup Castelvetrano olives, pitted and halved

• 2 cups fresh spinach, roughly chopped

• 1 English cucumber, diced

• 1 shallot, thinly sliced (or ¼ red onion)

• ¾ cup crumbled feta cheese

• Olive oil, for roasting

• Salt and pepper, to taste

Red Wine Vinaigrette

• 1 tablespoon grainy mustard

• ½ cup red wine vinegar

• ½ cup olive oil

• ¼ cup white balsamic vinegar

• 1 tablespoon sugar

• 1 teaspoon dried oregano

• Maldon chili flaky salt, to taste (or regular salt and red chili flakes)

Method

Roast the Sweet Potatoes

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

2. Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them in an even layer on the baking sheet.

3. Roast for 25–30 minutes, tossing halfway through, until tender and golden around the edges. Set aside to cool slightly.

Prepare the Couscous

1. Cook the couscous according to the package instructions.

2. Fluff with a fork and set aside to cool slightly before adding it to the salad.

Make the Dressing

1. In a small bowl or jar, combine the grainy mustard, red wine vinegar, olive oil, white balsamic vinegar, sugar, oregano, and chili flaky salt.

2. Whisk or shake until well combined. Taste and adjust the seasoning as needed.

Assemble the Salad

1. Add the thinly sliced shallot or red onion to a large serving bowl with a splash of red wine vinegar and a pinch of salt. Let it sit for 10–15 minutes while preparing the remaining ingredients. This helps soften the onion and mellow its sharp flavor.

2. Add the cooked couscous, chickpeas, roasted sweet potatoes, olives, spinach, cucumber, and crumbled feta to the bowl.

3. Pour the dressing over the salad, starting with about half and adding more to taste. Gently toss until everything is evenly coated.

4. Add the diced avocado just before serving and gently fold it into the salad.

5. Finish with an extra sprinkle of flaky salt and serve!

Notes

• Soften the shallots: I love adding the shallots or red onion to the bowl first with a little vinegar and salt. It takes away some of the sharp bite and gives them the best flavor.

• Couscous: Regular couscous works beautifully, but pearl couscous is also delicious if you prefer a slightly chewier texture.

• Olives: Castelvetrano olives are my favorite for their mild, buttery flavor, but Kalamata olives would also work.

• Dressing: This makes a generous amount of vinaigrette. Add as much as you like and save any extra for another salad.

• Make ahead: Roast the sweet potatoes, cook the couscous, and prepare the dressing ahead of time. Add the avocado just before serving.

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. The salad is best when the avocado is added fresh.