Autumn Harvest Couscous Salad
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pearl (Israeli) couscous
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil (for roasting)
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1 medium Honeycrisp apple, diced
- 2 cups fresh baby spinach, roughly chopped
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons extra-virgin olive oil (for dressing)
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with one tablespoon of olive oil, salt, and pepper on a baking sheet. Spread the cubes in a single layer and roast for 15 to 20 minutes, or until the squash is tender and slightly browned on the edges.
- While the squash is roasting, bring 1.5 cups of water or vegetable broth to a boil in a medium saucepan. Add the pearl couscous and a pinch of salt. Reduce the heat to low, cover, and simmer for about 8 to 10 minutes, or until the liquid is absorbed and the couscous is tender. Remove from heat and fluff with a fork.
- In a small jar or bowl, whisk together the extra-virgin olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste. Whisk until the dressing is well emulsified and smooth.
- For extra flavor, place the chopped pecans in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently, until they become fragrant and slightly darker. Be careful not to burn them!
- In a large mixing bowl, combine the cooked couscous, roasted butternut squash, diced apples, dried cranberries, toasted pecans, and chopped baby spinach. Pour the dressing over the ingredients and toss gently until everything is evenly coated. Top with crumbled feta cheese if desired.