Autumn Pearl Couscous Salad – A Cozy, Nutritious Fall Dish
Embrace the flavors of fall with this Autumn Pearl Couscous Salad! This vibrant, seasonal dish is full of hearty ingredients like butternut squash, kale, and pearl couscous, all brought together with a sweet and tangy dressing. Perfect as a light lunch, side dish, or meal prep option, this salad combines warm spices and textures that capture the essence of autumn.
Let’s dive into this wholesome recipe!
Autumn Pearl Couscous Salad Recipe
Ingredients
Dressing
- ¼ cup olive oil
- 2 tablespoons spicy brown mustard (or Dijon)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon crushed garlic
- Salt and pepper, to taste
Couscous Salad
- 1 cup pearl couscous, cooked
- ⅓ cup dried cranberries
- ⅓ cup pecans, chopped
- ¼ red onion, thinly sliced
- 1 cup kale leaves, chopped
- 1 cup butternut squash, pan-fried or roasted
Instructions
1. Prepare the Dressing
In a small bowl or jar, combine the olive oil, spicy brown mustard, lemon juice, orange juice, honey, apple cider vinegar, and crushed garlic. Season with salt and pepper to taste, then shake or stir until well combined. Taste and adjust, adding more honey for sweetness or apple cider vinegar for acidity, if needed. Store any leftover dressing in an airtight container in the refrigerator.
2. Massage the Kale
Place the chopped kale in a large salad bowl. Add a spoonful of the prepared dressing and gently massage the kale with your hands for 1-2 minutes, until it becomes tender and vibrant green. This step enhances the kale’s texture and flavor, making it softer and less bitter.
3. Assemble the Salad
Add the cooked pearl couscous, dried cranberries, chopped pecans, thinly sliced red onion, and the pan-fried or roasted butternut squash to the bowl with the kale. Drizzle about ⅓ cup of the dressing (or as much as desired) over the ingredients, and toss everything together until well combined.
4. Serve
Enjoy this salad cold, either right away or after allowing the flavors to meld in the refrigerator. It’s a great make-ahead salad that keeps well for up to 3 days in the fridge, making it perfect for meal prep or an easy lunch option.
Recipe Notes
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Calories: 260 kcal
- Servings: 4
This Autumn Pearl Couscous Salad is a celebration of seasonal flavors and textures, from the tangy-sweet dressing to the warm crunch of pecans and the vibrant pops of dried cranberries. Each ingredient brings a unique element, making this salad both satisfying and nutritious. It’s perfect for fall gatherings or an everyday wholesome meal.
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Autumn Pearl Couscous Salad
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Autumn Pearl Couscous Salad is a vibrant and satisfying dish, capturing the essence of fall’s harvest with every bite. Soft pearl couscous, sweet dried cranberries, and crunchy pecans are complemented by roasted butternut squash, adding a cozy warmth to the salad. The chopped kale is massaged with a hint of dressing, creating a tender, flavorful base that pairs beautifully with the honey-citrus vinaigrette’s sweet and tangy notes.
Ingredients
Dressing:
¼ cup olive oil
2 tablespoons spicy brown mustard (or Dijon)
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon crushed garlic
Salt and pepper, to taste
Couscous Salad:
1 cup pearl couscous, cooked
⅓ cup dried cranberries
⅓ cup pecans, chopped
¼ red onion, thinly sliced
1 cup kale leaves, chopped
1 cup butternut squash, pan-fried or roasted
Instructions
Prepare the Dressing:
In a small bowl or jar, combine olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, salt, and pepper. Shake or stir well until combined. Taste and adjust seasonings if desired, adding more honey for sweetness or vinegar for acidity as needed. Store any extra dressing in an airtight container in the refrigerator.
Massage the Kale:
Place chopped kale in a large salad bowl. Add a spoonful of dressing and massage the kale for 1-2 minutes until tender and vibrant green.
Assemble the Salad:
Add the cooked pearl couscous, dried cranberries, pecans, thinly sliced red onion, and pan-fried or roasted butternut squash to the kale. Drizzle with about ⅓ cup of dressing, or as much as desired, and toss to combine.
Serve:
Enjoy this salad cold. It’s a great make-ahead meal prep salad to keep in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 260