Description
A vibrant and hearty Autumn Pearl Couscous Salad featuring tender roasted butternut squash, nutritious kale, and sweet dried cranberries, all tossed in a flavorful maple-cider vinaigrette. This refreshing salad balances sweet, tangy, and savory elements perfect for a seasonal side or light meal.
Ingredients
Scale
For the Couscous Salad:
- 1 cup dry pearl couscous (Israeli couscous)
- 1½ cups water or chicken broth (to boil the couscous)
- 1 small butternut squash, peeled and diced
- 2 cups green kale, leaves cut off the stem & chopped
- ½ cup dried cranberries
- ¼ of a red onion, thinly sliced
- Pecans, toasted (about ¼ cup)
- Olive oil (for tossing with the squash and salad)
For the Maple-Cider Vinaigrette:
- ¼ cup olive oil
- 3 Tbsp maple syrup
- 3 Tbsp fresh orange juice
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, then season generously with salt and pepper. Spread the squash evenly on the baking sheet and roast for 25-30 minutes until tender and lightly browned. Remove from oven and set aside to cool.
- Cook the Couscous: Bring 1½ cups of water or chicken broth to a boil in a saucepan over medium-high heat. Add the pearl couscous, reduce heat to low, cover, and simmer for 10-12 minutes until the couscous is tender and all liquid is absorbed. Remove from heat and let cool completely.
- Prepare the Vinaigrette: While the squash and couscous cool, whisk together olive oil, maple syrup, fresh orange juice, apple cider vinegar, Dijon mustard, salt, and black pepper in a measuring glass or jar until fully emulsified.
- Massage the Kale: Place chopped kale leaves in a large serving bowl. Add a small amount of the prepared vinaigrette and using your hands, gently massage the kale for about 5 minutes until it softens, shrinks slightly, and turns a vibrant green color.
- Toss the Salad: Add the cooled roasted butternut squash, cooked couscous, dried cranberries, and thinly sliced red onion to the kale. Pour in desired amount of vinaigrette and toss everything thoroughly to coat. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the salad immediately or cover and refrigerate for 30 minutes to 1 hour to let flavors meld. Just before serving, garnish individual portions with toasted pecans for added crunch and flavor.
Notes
- To toast pecans, spread them on a baking sheet and roast at 350°F (175°C) for 5-7 minutes or until fragrant and lightly browned. Stir occasionally to prevent burning.
- Use chicken broth instead of water for cooking couscous to add more depth of flavor.
- For a vegan option, ensure the chicken broth is replaced with vegetable broth or water.
- Massage kale thoroughly to break down its fibrous texture and improve digestibility.
- The salad can be refrigerated for up to 2 days, but pecans should be added fresh before serving to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: Autumn salad, pearl couscous salad, roasted butternut squash, kale salad, maple cider vinaigrette, fall recipes, healthy salad
