Dessert

Autumn Pearl Couscous Salad Recipe

Bymia larkspur October 19, 2025October 19, 2025

Introduction

This Autumn Pearl Couscous Salad is a vibrant and hearty dish perfect for cooler months. Packed with warm butternut squash, crunchy pecans, and a tangy citrus dressing, it’s both nourishing and full of seasonal flavors.

A close-up image of a couscous salad served on a white plate, placed on a white marbled surface. The dish features small, white couscous grains spread across the plate, mixed evenly with green curly kale leaves that add a fresh, textured look. Scattered throughout are bright orange roasted butternut squash chunks, deep red dried cranberries, and thin slices of light purple red onion. Small, brown pecan pieces are also spread across, adding contrast and crunch to the soft textures. The overall appearance is colorful with a balanced mix of textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Olive Oil
2 tbsp Spicy Brown Mustard (Dijon works too)
2 tbsp Lemon’s Juice
2 tbsp Fresh orange juice
2 tbsp Honey
2 tbsp Apple Cider Vinegar
1 tsp Garlic (crushed)
Salt & Pepper to taste
1 cup Pearl Couscous (cooked)
1/3 cup Dried Cranberries
1/3 cup Pecans
1/4 Red onion (thinly sliced)
1 cup Kale leaves (chopped)
1 cup Butternut Squash (pan fried or roasted)

Instructions

Step 1: Combine all the dressing ingredients—olive oil, spicy brown mustard, lemon juice, fresh orange juice, honey, apple cider vinegar, crushed garlic, salt, and pepper—in a bowl. Stir well or shake in a jar until fully blended. Taste and adjust sweetness or acidity if desired. Reserve any extra dressing in an airtight container in the fridge.
Step 2: Toss the chopped kale leaves with a spoonful of the dressing, massaging the leaves to soften them. Then, add the cooked pearl couscous, dried cranberries, pecans, sliced red onion, and pan-fried or roasted butternut squash. Pour about 1/3 cup of dressing over the salad and toss gently to combine. Serve chilled and enjoy.

Tips & Variations

For a nuttier flavor, toast the pecans lightly before adding them.
Swap dried cranberries for raisins or chopped dried apricots for different sweetness.
Use baby spinach instead of kale for a softer texture.
Add crumbled feta or goat cheese for a creamy contrast.
If you prefer a vegan option, substitute honey with maple syrup.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer a fresher taste at serving time. When ready to eat, give it a good toss and enjoy cold or at room temperature.

How to Serve

The dish is a colorful couscous salad served on a white plate placed on a white marbled surface. It has a base layer of small, round pearl couscous, light beige in color, mixed with bright orange roasted squash pieces scattered evenly. Dark green kale leaves add a leafy texture on top and around the couscous, and thin slices of red onion provide a subtle purple accent throughout. There are small bits of deep red cranberries and brown pecans mixed in, giving the salad a mix of smooth, leafy, and crunchy textures visible in every part of the dish. The ingredients are well blended but none overpower the other visually, creating a fresh and vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is an excellent make-ahead option. Prepare it in advance and refrigerate to allow the flavors to meld. Just toss before serving.

What can I use instead of pearl couscous?

If you can’t find pearl couscous, you can substitute with Israeli couscous, quinoa, or even small pasta like acini di pepe. Adjust cooking times accordingly.