Description
This Fall Couscous Salad combines warm roasted butternut squash and chewy pearl couscous with a tangy orange Dijon vinaigrette, making it a cozy yet fresh meal perfect for any occasion.
Ingredients
Units
Scale
For the Salad
- 1 cup Pearl couscous (Also called Israeli couscous)
- 2 cups Butternut squash, peeled and cut into bite size cubes (Roasted for depth of flavor)
- 2 tablespoons Olive oil (For roasting and dressing)
- 1/2 teaspoon Salt (For seasoning)
- 1/4 teaspoon Pepper (To taste)
- 4 cups Baby arugula or baby spinach (For greens)
- 1/2 cup Dried cranberries (For sweetness)
- 1/2 cup Toasted pecans or walnuts (For crunch)
- 1/2 cup Crumbled feta or goat cheese (Optional but recommended)
- 1/4 cup Green onion or thin sliced red onion (For garnish and flavor)
For the Orange Dijon Vinaigrette
- 1/4 cup Orange juice (Freshly squeezed if possible)
- 1 tablespoon Dijon mustard (For tanginess)
- 2 tablespoons Olive oil (For dressing)
- 1 tablespoon Apple cider vinegar (For acidity)
- 1 teaspoon Honey or maple syrup (For sweetness)
- 1/2 teaspoon Salt (To taste)
- 1/4 teaspoon Pepper (To taste)
Instructions
Roasting the Butternut Squash
- Preheat the oven to 425°F (220°C).
- Spread the butternut squash cubes on a sheet pan, drizzle with olive oil, and season with salt and pepper.
- Roast for 20 to 30 minutes, flipping halfway through, until browned and tender.
Cooking the Couscous
- In a pot, bring salted water to a boil and add the pearl couscous.
- Cook until chewy but not mushy, about 8-10 minutes, then drain and let cool slightly.
Making the Vinaigrette
- In a jar or bowl, whisk together orange juice, Dijon mustard, apple cider vinegar, honey or maple syrup, salt, and pepper.
- Slowly add olive oil while whisking until creamy and blended.
Assembling the Salad
- In a big bowl, add the cooked couscous, roasted butternut squash, dried cranberries, toasted nuts, and onion.
- Pour about half the dressing and toss gently.
- Add the greens and toss again gently, then finish with feta or goat cheese if using, and drizzle more dressing to taste.
Notes
Let the couscous and roasted squash cool for about 10 minutes before mixing in the greens to avoid wilting. The salad holds up well for meal prep and can be made ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Salad
- Cuisine: American, Mediterranean
Nutrition
- Calories: 320
- Sugar: 8
- Sodium: 300
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 5
- Protein: 9
