This butternut squash couscous salad features spice-roasted butternut squash, tender pearl couscous, and lots of fall ingredients all tossed in a honey Dijon dressing.
Big hearty fall salads are what I’m living on this time of year! It’s technically fall but it’s still warm and sunny out most days which just feels like salad season.
So let’s get a little roasty butternut squash action in here, pile a few basic fall salad add-ins in the bowl, and heck, why not some pearl couscous, that sounds fun!
The result is *the* heartiest and most packed salad that I think fall has ever seen.
My absolute favorite part about this salad is that it’s one of those rare salads you can prep way in advance! Yes, you can even toss it in the dressing and it actually tastes better once it’s marinated in the dressing for a bit.
And hey, I’m not telling you how to live your life but you know you can always top your own personal bowl with extra cheese.
This Couscous Salad features…
- Tender pearl couscous and spice roasted butternut squash
- Fresh kale, tangy goat cheese, toasted pecans, and dried cranberries
- A sweet and tangy honey Dijon dressing
Making the Couscous Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Honey
- Dijon mustard
- Apple cider vinegar
- Olive oil
- Butternut squash
- Cinnamon
- Kale
- Pearl couscous
- Pecans
- Cranberries
- Goat cheese
How To Cook Pearl Couscous
To cook the pearl couscous, bring 2 cups lightly-salted water to a boil in a medium pot. Add 1 cup dry pearl couscous, reduce heat to low, cover pot, and allow couscous to simmer 10-15 minutes until couscous is tender.
Strain any excess water from pan and rinse couscous in cold water to quickly cool. Drain well and it’s ready for the salad!
Tips for Perfect Couscous Salad
- Cut butternut squash in uniform cubes – aim for 1/2-inch uniform cubes so the squash roasts evenly.
- Massage kale – arrange chopped kale on a cutting board and gently massage with your fingers until the kale is tender. This removes the dry leafiness from kale and makes it super tender.
- Toast pecans – toss around the pecans in a nonstick skillet over medium heat until fragrant.
Recipe Variations
Try these ideas for a different twist on this salad.
- Use a different vegetable – try sweet potatoes or a different squash in place of the butternut squash. Be aware that you may need to adjust the roast time.
- Add meat – cubed chicken, turkey, or crispy bacon would be great meaty additions.
- Try a different cheese – try sharp cheddar, gouda, asiago, or mozzarella.
- Serve salad over greens – for an extra-leafy salad, pile couscous salad over a spring greens mix.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make dressing – store the dressing in refrigerator up to 1 week.
- Cook couscous – cooked couscous may be stored in refrigerator up to 6 days.
- Roast butternut squash – the roasted butternut squash stores well in refrigerator up to 4 days.
- Assemble salad – assemble the dressing and all the salad ingredients except the pecans and store in refrigerator up to 4 days. Add the pecans just before serving.
Once you start making this salad it’ll pretty much fall into your regular salad rotation! It’s so easy to prep ahead of time for quick lunches and the flavors are absolutely just fall’s finest in a bowl.
Lunch is winning today and every day from here on out!
More fall salads to add to your lunch agenda!
Roasted Butternut Squash Couscous Salad
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Ingredients
Honey Dijon Dressing
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Butternut Squash Couscous Salad
- 3 cups butternut squash, cut into 1/2-inch cubes
- 1/2 teaspoon ground cinnamon
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
- 2 cups chopped fresh kale
- 2 cups cooked pearl couscous
- 1/4 cup chopped pecans, toasted
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese or feta
Instructions
Honey Dijon Dressing
- In a small bowl, whisk honey, mustard, and apple cider vinegar until smooth. Gradually drizzle in olive oil, whisking constantly until dressing is smooth. Season dressing with salt and pepper to taste and set aside for a moment.
Butternut Squash Couscous Salad
- Preheat oven to 400F. Line a medium sheet pan with parchment paper and toss butternut squash, cinnamon, olive oil, and salt and pepper to taste together and arrange in a single layer.
- Roast squash at 400F 15-20 minutes until tender when pierced with a fork. Allow to cool slightly.
- Arrange kale on a cutting board and massage well with your fingers until kale is tender.
- Combine roasted squash, massaged kale, cooked couscous, pecans, cranberries, and goat cheese in a large bowl. Pour dressing over top and toss until salad is evenly combined. Season salad with salt and pepper to taste and refrigerate until ready to serve. Enjoy!
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