Autumn Pearl Couscous Salad with Roasted Butternut Squash Recipe
This Autumn Pearl Couscous Salad with Roasted Butternut Squash is a vibrant and hearty dish perfect for fall. Featuring tender roasted butternut squash, pearl couscous, fresh greens, dried cranberries, and toasted pecans, all tossed in a tangy and slightly sweet orange Dijon dressing, this salad offers a delightful balance of flavors and textures. Ideal as a light main course or a satisfying side, it’s easy to prepare in about 40 minutes and serves four.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Butternut Squash
- 1 (2-pound) butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Couscous
- 1 ½ cups dry pearl couscous
Salad
- 3 heaping cups shredded kale or chopped baby spinach
- ½ cup thinly sliced red onions
- ½ cup dried cranberries
- ½ cup toasted pecans
Dressing
- 3 tablespoons freshly squeezed orange juice
- 3 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- 2 tablespoons apple cider vinegar
- ⅓ cup olive oil
- Salt and pepper, to taste
Instructions
- Roast: Position a rack in the center of the oven and preheat it to 425ºF. Place the diced butternut squash on a baking sheet, toss with 2 tablespoons of olive oil, and season with salt and pepper. Spread the squash in a single even layer. Roast for 20-25 minutes, tossing halfway through to ensure even cooking, until the squash is tender and caramelized.
- Prepare Couscous: While the squash is roasting, cook the pearl couscous according to the package instructions. Typically, this involves boiling it in salted water until tender, then draining any excess water.
- Make Dressing: In a mason jar, combine freshly squeezed orange juice, Dijon mustard, garlic powder, honey or maple syrup, apple cider vinegar, olive oil, a pinch of salt, and pepper. Screw on the lid tightly and shake well until the dressing is emulsified and fully combined. Taste and adjust seasoning if needed.
- Assemble Salad: In a large bowl, combine the cooked couscous, roasted butternut squash, shredded kale or baby spinach, thinly sliced red onions, dried cranberries, and toasted pecans. Pour the dressing over the salad and toss everything well to coat evenly. Serve immediately or refrigerate portions with dressing separately for meal prep.
Notes
- Pearl couscous is also known as Israeli couscous; it has a chewy texture that works well in salads.
- To save time, you can prepare the couscous and dressing ahead of time.
- Substitute kale with baby spinach for a milder flavor and softer texture.
- Use maple syrup instead of honey to make the dressing vegan-friendly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; dress only the portion you plan to eat to keep salad fresh.
