Roasted Butternut Squash Couscous Salad

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.

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Roasted Butternut Squash Couscous Salad

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.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 229kcal

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!

Notes

Storing Instructions

Store salad in refrigerator up to 4 days.

Nutrition