Autumn Pearl Couscous Salad
Warm Autumn Pearl Couscous Salad is a delightful way to embrace the flavors of fall. This hearty dish features roasted butternut squash, sweet dried cranberries, and a tangy maple-Dijon vinaigrette that beautifully harmonizes the ingredients. Perfect for family dinners, potlucks, or as a comforting weekday meal, this salad is as visually appealing as it is satisfying. Packed with nutritious vegetables and whole grains, it caters to various dietary preferences, making it an ideal addition to any table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pearl couscous
- 2 cups vegetable broth
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400F (200C). Toss cubed butternut squash with olive oil, smoked paprika, cinnamon, salt, and pepper on a baking sheet. Roast for 2530 minutes until tender.
- In a large pot, bring vegetable broth to a boil. Add pearl couscous and simmer for about 10 minutes until al dente. Drain excess liquid if necessary.
- In a mixing bowl, whisk together maple syrup, Dijon mustard, remaining olive oil, salt, and pepper for the dressing.
- Combine cooked couscous with roasted butternut squash, cranberries, and toasted pecans in a large bowl. Drizzle with dressing and toss gently.
- Garnish with fresh parsley before serving warm or chilled.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 310
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://recipeelite.com/autumn-pearl-couscous-salad/