Roasted Pumpkin, Kale & Couscous Salad

This post comes from our contributor Jill of a Better Happier St. Sebastian.

Roasted Pumpkin, Kale + Couscous Salad

1 small red kuri pumpkin
1 cup Israeli couscous
2 cups kale
2 tbs olive oil, divided
1 tbs cumin
1/2 tbs garlic powder
salt and pepper
1/2 cup roasted garlic pumpkin seeds (recipe to follow)
1/4 cup pomegranate molasses vinaigrette (recipe to follow)

Preheat oven to 400°. Using a very sharp knife, cut pumpkin into quarters. Using a spoon,
remove seeds and pulp. On a large baking sheet, rub pumpkin with 1 tbs olive oil and coat
with cumin, salt and pepper. Roast until flesh is fork tender, approximately 30 minutes.

Meanwhile, warm 1/2 tbs olive oil in a saucepan over medium heat. Toast the couscous
until golden brown, about 3 minutes. Add 1 1/4 cup water, salt and pepper. Bring to a boil,
stir and reduce to a simmer. Simmer, covered for 10 minutes. After time has elapsed, stir the
couscous, remove from heat and set aside.

In a medium skillet over high heat, warm 1/2 tbs olive oil until shimmering. When oil is hot,
sauté kale, garlic powder, salt and pepper until kale has wilted, about 3 minutes.
Combine kale, couscous, and pumpkin seeds. Mix thoroughly and dress with vinaigrette. To
serve, top roasted squash pieces with couscous salad.

Roasted Garlic Pumpkin Seeds

1 cup raw pumpkin seeds
1 tbs olive oil
2 tsp garlic powder
salt and pepper

In a cast iron skillet over high heat, toast pumpkin seeds, stirring constantly until they are
puffed and crackling. Remove from heat and pour into a small bowl. While still warm, mix
with olive oil, garlic, salt and pepper.

Pomegranate Molasses Vinaigrette

1 tbs pomegranate molasses
1 1/2 tbs cider vinegar
2 tbs olive oil
1 tsp garlic powder
salt and pepper

In a small nonreactive bowl, whisk to combine pomegranate molasses, cider vinegar, olive
oil, garlic powder and salt and pepper.