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Autumn Pearl Couscous Salad

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A vibrant and hearty salad that brings a touch of fall to your table, featuring sweet cranberries, crunchy pecans, and roasted butternut squash.

Ingredients

Scale
  • 1/4 cup Olive Oil
  • 2 tbsp Spicy Brown Mustard
  • 2 tbsp Lemon Juice
  • 2 tbsp Fresh Orange Juice
  • 2 tbsp Honey
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Garlic (crushed)
  • Salt & Pepper to taste
  • 1 cup Pearl Couscous (cooked)
  • 1/3 cup Dried Cranberries
  • 1/3 cup Pecans
  • 1/4 Red Onion (thinly sliced)
  • 1 cup Kale Leaves (chopped)
  • 1 cup Butternut Squash (pan-fried or roasted)

Instructions

  1. Cook the Pearl Couscous: In a medium-sized saucepan, bring 1 1/4 cups of water to a boil. Add a pinch of salt and then stir in the pearl couscous. Reduce heat, cover, and simmer for 8-10 minutes until tender. Drain and set aside.
  2. Prep the Butternut Squash: Peel, seed, and dice the butternut squash. Toss it with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, or pan-fry on medium heat until golden and tender.
  3. Make the Dressing: In a small bowl, whisk together the olive oil, spicy brown mustard, lemon juice, orange juice, honey, apple cider vinegar, and crushed garlic. Season with salt and pepper.
  4. Combine Ingredients: In a large mixing bowl, combine the cooked couscous, kale, dried cranberries, pecans, sliced red onion, and roasted butternut squash. Pour the dressing over the top and toss gently to coat.
  5. Taste and Adjust: Before serving, taste and adjust the seasoning as needed. A pinch more salt or a drizzle of honey can make all the difference.

Notes

Best served at room temperature or slightly chilled. Garnish with additional pecans or a sprinkle of feta cheese for an added bite.

Nutrition

Keywords: couscous salad, autumn salad, fall recipes, healthy salad, vegetarian salad

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