Autumn Pearl Couscous Salad with Roasted Butternut Squash
This Autumn Pearl Couscous Salad with Roasted Butternut Squash is a vibrant dish perfect for the season.
Equipment
- oven
- baking sheet
- mason jar
- large bowl
Ingredients
Autumn salad
- 2 pounds butternut squash peeled and diced
- 2 tablespoons olive oil
- 1.5 cups pearl couscous dry
- 3 cups kale or baby spinach shredded finely or chopped
- 0.5 cups red onions thinly sliced
- 0.5 cups dried cranberries
- 0.5 cups toasted pecans
Citrus Vinaigrette
- 3 tablespoons orange juice freshly-squeezed
- 3 tablespoons honey or maple syrup
- 1 tablespoon dijon mustard
- 0.25 teaspoon garlic powder
- 2 tablespoons apple cider vinegar
- 0.33 cups olive oil
Instructions
Preparation
- Position a rack in the center of the oven and preheat to 425ºF. Spread the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through.
- While the squash is roasting, prepare the couscous according to package directions.
- In a mason jar, combine the orange juice, dijon mustard, garlic powder, honey/maple syrup, apple cider vinegar, olive oil, and a pinch of salt and pepper. Screw on the lid and shake until combined.
- In a large bowl, toss together all the salad ingredients with the dressing and serve.
Notes
Gluten-free friends! Try swapping the pearl couscous for a prepared wild rice mix. It's a great swap for this salad.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 150mgPotassium: 450mgFiber: 6gSugar: 12gVitamin A: 2000IUVitamin C: 25mgCalcium: 70mgIron: 2mg
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