Autumn Pearl Couscous Salad
Harvest Flavors in Every Bite
Celebrate the Season
This Autumn Pearl Couscous Salad is the ultimate comfort dish that doesn’t compromise on health. Combining the chewy texture of pearl couscous with roasted butternut squash and tart cranberries creates a flavor profile that is quintessentially fall.
The star of the show is the Maple Cider Vinaigrette, which adds a zesty, sweet-tangy finish that ties all the earthy harvest elements together perfectly. It’s a fantastic meal-prep option as the flavors only improve over time.
Ingredients
The Salad Base
- Pearl (Israeli) Couscous1.5 Cups
- Roasted Butternut Squash2 Cups
- Fresh Chopped Kale2 Cups
- Dried Cranberries1/2 Cup
- Toasted Pecans1/4 Cup
Maple Cider Vinaigrette
- Apple Cider Vinegar2 Tbsp
- Pure Maple Syrup1 Tbsp
- Dijon Mustard1 tsp
- Extra Virgin Olive Oil1/4 Cup
Instructions
Cook Couscous: Cook the pearl couscous according to package directions (usually simmering for 8-10 mins). Fluff with a fork and set aside to cool.
Roast Veggies: Toss cubed butternut squash with olive oil and salt. Roast at 400°F (200°C) for 20 minutes until tender and caramelized.
Whisk Dressing: In a small jar or bowl, whisk together the cider vinegar, maple syrup, mustard, and olive oil until emulsified.
Assemble: In a large bowl, combine the couscous, squash, kale, cranberries, and pecans. Pour the dressing over and toss thoroughly to coat.
🌿 Pro Tips
Massage the kale with a little olive oil before adding it to the salad to soften the texture and remove any bitterness.
✨ Variations
Protein Boost: Add chickpeas or shredded roasted chicken for a more filling main course dish.
