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Beautiful arugula salad with couscous, parsnips, and beets on a white plate

Arugula Salad with Toasted Couscous, Roasted Vegetables, and Maple Mustard Vinaigrette

A delightful and hearty salad for two. Peppery arugula and baby spinach gets topped with toasted couscous, roasted root vegetables and dressed in a maple mustard vinaigrette. Delicious!

Course dinner, Lunch, Salad
Cuisine American
Keyword Arugula salad, maple vinaigrette, roasted beets, roasted parsnips, toasted couscous
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Servings 2


For The Salad:

  • 2 Parsnips
  • 2-4 Beets
  • 1/3 C Israeli or Pearl Couscous
  • 1 C Water
  • 2 Bunches Arugula + Baby Spinach Mix
  • 2 TBS Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

For the Dressing

  • 4 TBS Olive oil
  • 2 TBS Apple Cider Vinegar
  • 2 TBS Maple Syrup
  • 2 tsp Whole Grain Mustard
  • 1/2 tsp Dried Parsley
  • 1/8 tsp Salt & Pepper or to taste


  1. Preheat oven to 375° F.

  2. Wash, peel, and slice the parsnips into one-inch pieces. (I like to cut each piece in half so they have a flat edge, but you can leave them in one-inch pieces if you prefer.) Place the chopped parsnips in a bowl, and toss with olive oil, salt and pepper, spread them out onto a lined baking sheet.

  3. Trim the stems and bottom of the root off of the beets. Wrap each beet tightly in a piece of tin foil, and place them on the baking sheet with the chopped parsnips. Roast the vegetables in the oven for 40-45 minutes until cooked through and tender.

  4. Once cooked, remove the vegetables from the oven and allow them to cool completely before peeling and chopping the beets (At least 15-20 minutes.) Prepare your couscous at this time.

For the couscous:

  1. Heat 1 TBS of oil in a sauté pan over medium-high heat. Add the dry couscous, and toast in the pan for about 3-5 minutes while stirring constantly with a spatula. You will notice the couscous will begin to turn a light brown color and become aromatic.

  2. Once the couscous has toasted, add 1 cup of water and a pinch of salt to the pan and bring to a boil. Cover the pan, lower the heat, and simmer for 10 minutes until the water is absorbed and the couscous is tender.

  3. Cover the pan, lower the heat to a simmer, and cook for 10 minutes more minutes until the water is absorbed and the couscous is tender.

For the dressing:

  1. Mix all of the dressing ingredients together in a small bowl or mason jar and whisk or shake until well blended.

  2. Prepare your salad by laying a bed of arugula on a plate. Top with the toasted couscous, chopped roasted parsnips and chopped roasted beets. Drizzle generously with the maple-mustard dressing. Enjoy!