Fall Couscous Salad
This Fall Couscous Salad is one of my favorites to make during this time of year. It's loaded with roasted butternut squashed, pearled couscous and topped with bursting ruby red pomegranate seeds. Serve alone with the dressing, or add on your favorite protein for a complete meal.
Servings 4 servings
Ingredients
Salad
- 3 cups butternut squash (cubed)
- 1/2 cup pearled couscous
- 4 cups kale
- 1/4 red onion (thinly sliced)
- 1/4 cup roasted pepitas
- 1/4 cup goat cheese
- 1/2 cup pomegranate arils
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp honey
Instructions
- Start by slicing the butternut squash into bite sized pieces and removing the skin. Place them on a baking sheet and drizzle with EVOO, and season with salt and pepper. Toss well and bake at 400F for 25-30 minutes. Let cool slightly.
- Next, prepare the pearled couscous on the stovetop, according to package.
- When ready, add the kale to a large mixing bowl and drizzle with EVOO. Use your hands to really get in there and massage the kale leaves for 1-2 minutes or until they become soft and tender.
- Then, assemble the salad by adding on the cooked pearled couscous, roasted butternut squash, thinly sliced red onion, roasted pepitas, goat cheese and pomegranate seeds.
- Combine all the ingredients for the dressing, drizzle over the salad and enjoy!
Notes
- Massaging the kale with EVOO will make the leaves really tender, soft and taste delicious.
- Roast the butternut squash and pearled couscous before massaging the kale leaves.
- Only add dressing to what you are enjoying at the moment.
- Only massage the kale leaves that you are enjoying at the moment, otherwise they will get soggy.
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