Autumn Pearl Couscous Salad Recipe
A vibrant and wholesome Autumn Pearl Couscous Salad featuring tender pearl couscous, roasted butternut squash, kale, dried cranberries, pecans, and a zesty honey-mustard citrus dressing. This make-ahead salad offers a delightful balance of sweet, tangy, and savory flavors, perfect for a healthy lunch or side dish during the fall season.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dressing
- 1/4 cup Olive Oil
- 2 tbsp Spicy Brown Mustard (Dijon works too)
- 2 tbsp Lemon Juice
- 2 tbsp Fresh Orange Juice
- 2 tbsp Honey
- 2 tbsp Apple Cider Vinegar
- 1 tsp Garlic (crushed)
- Salt & Pepper to taste
Salad
- 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
- Prepare the Dressing: In a bowl or jar, combine olive oil, spicy brown mustard, lemon juice, fresh orange juice, honey, apple cider vinegar, crushed garlic, salt, and pepper. Shake or stir well until fully emulsified. Taste and adjust sweetness or acidity as desired. Store any extra dressing in an airtight container in the refrigerator.
- Massage the Kale: Place the chopped kale in a large mixing bowl. Add about one spoonful of the dressing and massage the leaves with your hands for 2-3 minutes until the kale softens and becomes tender.
- Assemble the Salad: To the massaged kale, add cooked pearl couscous, dried cranberries, pecans, thinly sliced red onion, and cooked butternut squash. Pour roughly 1/3 cup of the dressing over the salad and toss everything gently to coat. Adjust the amount of dressing to your preference.
- Serve and Store: Enjoy the salad cold. It makes an excellent make-ahead meal prep option to keep in the fridge for up to 3-4 days.
Notes
- You can roast the butternut squash in the oven at 400°F (200°C) for 20-25 minutes or pan-fry it until tender and slightly caramelized.
- Adjust the dressing sweetness and acidity according to your taste preference.
- To make this salad vegetarian and vegan, ensure your honey is replaced with maple syrup or agave nectar.
- For a gluten-free version, substitute pearl couscous with quinoa or gluten-free grains.
- Massage kale well to soften its texture and improve digestibility.
Keywords: autumn salad, pearl couscous salad, roasted butternut squash salad, kale salad, healthy fall recipes, make-ahead salad, vegetarian salad
Find it online: https://yumwithmia.com/autumn-pearl-couscous-salad-recipe/
