Squash and pearl couscous salad

A beautiful autumn salad combining butternut squash, pearl couscous, dried fruit and nuts.

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5 from 6 votes

Squash and pearl couscous salad

A beautiful autumn salad combining butternut squash, pearl couscous, dried fruit and nuts.

Prep Time30

Cook Time30

Total Time1

Course: Light meal, Salad

Cuisine: American

Keyword: easy kale salad, easy salad,, Healthy snack, squash

Servings: servings

Calories: 729kcal

Author: Mia Kouppa

Equipment

1 large mixing bowl
1 jar with lid (mason jar) or small bowl for the dressing
1 baking pan
1 Sheet parchment paper

Ingredients

For the dressing:

1/4 cup olive oil
1 tbsp dijon mustard
2 tbsp lemon juice
2 tbsp orange juice
2 tbsp honey, or maple syrup
2 tbsp apple cider vinegar
1 garlic clove, minced or grated
1/4 teaspoon salt
1/8 teaspoon ground black pepper

For the salad:

1 cup dry pearl couscous
1 butternut squash, about 2 lbs, peeled and diced
1 tbsp olive oil
salt and pepper
3 cups packed chopped kale leaves, or arugula
1 small red onion, thinly sliced
3/4 cup dried cranberries
3/4 cup pecans or walnuts
1/3 cup crumbled feta optional

Metric - Grams

Instructions

For the dressing

Combine all ingredients in a jar with a lid or a bowl. Shake your jar, or whisk the contents of the bowl until all ingredients are combined. Set aside.
1/4 cup olive oil, 1 tbsp dijon mustard, 2 tbsp lemon juice, 2 tbsp orange juice, 2 tbsp honey, or maple syrup, 2 tbsp apple cider vinegar, 1 garlic clove, minced or grated, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper

For the salad

Preheat oven to 425 Fahrenheit.
In a large mixing bowl combine the butternut squash with the olive oil. Season with salt and pepper and toss gently to combine.
1 butternut squash, about 2 lbs, peeled and diced, 1 tbsp olive oil, salt and pepper
Spread the butternut squash in an even layer on a parchment lined baking pan. Roast in the middle rack of your oven for 30 minutes, stirring halfway through the cooking time.
Meanwhile, cook your pearl couscous according to the instructions on the package.
1 cup dry pearl couscous
In a large bowl add your kale (or arugula), the red onions, cranberries and pecans and toss with two tablespoons of the dressing, making sure you're coating the kale with the dressing.
3 cups packed chopped kale leaves, or arugula, 1 small red onion, thinly sliced, 3/4 cup dried cranberries, 3/4 cup pecans or walnuts
Add the squash and cooked couscous and add in as much dressing as you like. Toss to combine. Add feta if desired.
1/3 cup crumbled feta
Enjoy!

Notes

When assembling the salad you can combine the squash and the couscous even while they are still warm. If they have come to room temperature by the time you are putting together your salad that is fine too.

This salad keeps well in the fridge for 3-4 days.

If you'd like to keep this salad vegan, omit the feta, and use maple syrup in the dressing instead of honey.

Any leftover dressing can keep in the refrigerator for up to 1 week.

Nutrition