Autumn Pearl Couscous Salad with Roasted Butternut Squash
This Autumn pearl couscous salad is the epitome of fall! Warm roasted butternut squash bites, tons of sweet cranberries, nutty pecans, all tossed with pearly couscous, and a sweet, citrusy maple dijon vinaigrette.
Servings: 5
Calories: 610kcal
Ingredients
Autumn salad:
- 2 pounds butternut squash peeled and diced
- 2 tablespoons olive oil
- 1 ½ cups pearl couscous dry
- 3 kale or baby spinach shredded finely or chopped
- ½ cup thinly sliced red onions
- ½ cup dried cranberries
- ½ cup toasted pecans
Citrus Vinaigrette:
- 3 tablespoons orange juice freshly-squeezed
- 3 tablespoons honey or maple syrup
- 1 tablespoon dijon mustard
- ¼ teaspoon garlic powder
- 2 tablespoons apple cider vinegar
- ⅓ cup olive oil
Instructions
- ROAST: Position a rack in the center of the oven and preheat the oven to 425ºF. Place the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Spread squash out in an even layer. Roasted squash for 20-25 minutes total, tossing halfway through or as needed.
- COUSCOUS: While the squash is roasting, prepare the couscous according to package directions.
- DRESSING: Add the orange juice, dijon, garlic powder, honey/maple syrup, apple cider vinegar, olive oil, and a pinch of salt and pepper to a mason jar. Screw on the lid and shake until combined. Taste and adjust seasonings as desired.
- ASSEMBLE: In a large bowl, toss together all the ingredients of the salad with the dressing and serve. Alternately, you can dress only portions of the salad and refrigerate the rest in an airtight container.
Notes
- Gluten-free friends! Try swapping the pearl couscous or a prepared wild rice mix! It's a great swap for this salad.
Nutrition
Serving: 1/6th of recipe | Calories: 610kcal | Carbohydrates: 86g | Protein: 10g | Fat: 28g | Fiber: 8g | Sugar: 25g
