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