Pearl Couscous Salad with Butternut Squash
Pearl couscous Salad with Butternut Squash is the epitome of fall! Warm roasted butternut bites, tons of sweet cranberries, nutty pecans, all tossed with pearl couscous, and a sweet, citrusy dijon vinaigrette.
Servings: 6
Calories: 512kcal
Ingredients
Autumn salad:
- 2 pounds butternut squash peeled and diced into ¾ inch cubes
- 2 tablespoons extra virgin olive oil
- 1 ½ cups pearl couscous dry
- 3 cups kale or baby spinach loosely packed, shredded or chopped
- ½ cup thinly sliced red onions
- ½ cup dried cranberries
- ½ cup toasted pecans
Citrus Vinaigrette:
- 3 tablespoons orange juice I use 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 butternut squash on a baking sheet and toss with olive oil. Sprinkle with salt and pepper. Spread squash out in a single layer. Roasted for 20-25 minutes total, tossing halfway through or as needed. Test with a fork for doneness.
- COUSCOUS: While the squash is roasting, prepare the couscous in a saucepan according to package directions. I toast the couscous in olive oil before cooking to give it a savory depth of flavor.
- DRESSING: Add the dressing ingredients to a mason jar. Screw on the lid and shake to combine. 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. Serve warm, room temperature or cold from the refrigerator.
Notes
- Gluten-free friends, swap pearl couscous for prepared wild rice mix.
Nutrition
Calories: 512kcal | Carbohydrates: 72g | Protein: 9g | Fat: 23g | Fiber: 7g | Sugar: 21g
