Description
This Autumn Pearl Couscous Salad is a colorful, flavorful fall dish made with tender pearl couscous, roasted butternut squash, fresh kale, dried cranberries, and crunchy pecans. Tossed in a homemade citrus honey mustard dressing, it’s perfect for Thanksgiving, healthy lunches, and easy meal prep.
Ingredients
For the Citrus Honey Mustard Dressing:
1/4 cup olive oil
2 tablespoons spicy brown mustard (or Dijon mustard)
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon crushed garlic
Salt and black pepper, to taste
For the Couscous Salad:
1 cup cooked pearl couscous
1/3 cup dried cranberries
1/3 cup pecans, roughly chopped
1/4 red onion, thinly sliced
1 cup kale leaves, chopped
1 cup butternut squash, roasted or pan-fried
Instructions
Cook the Couscous: Prepare pearl couscous according to package instructions. Fluff with a fork and allow to cool completely.
Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Cut the squash into small cubes, toss with a little olive oil, salt, and pepper, and roast for 20–25 minutes until tender and lightly caramelized. Allow to cool.
Prepare the Dressing: Combine olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, salt, and pepper in a jar or small bowl. Shake or whisk until well combined.
Massage the Kale: Place chopped kale in a large bowl. Add a spoonful of dressing and gently massage for 30–60 seconds to soften the leaves.
Assemble the Salad: Add the cooked pearl couscous, roasted butternut squash, dried cranberries, chopped pecans, and sliced red onion to the kale.
Add the Dressing: Pour approximately 1/3 cup of the dressing over the salad. Toss gently until evenly coated.
Serve and Enjoy: Taste and adjust seasoning or dressing as needed. Serve cold or chilled for the best flavor.
Notes
Meal Prep: Prepare the couscous, squash, and dressing ahead of time. Store separately until ready to serve.
Extra Crunch: Lightly toast the pecans before adding them.
Storage: Refrigerate in an airtight container for up to 3–4 days.
Protein Boost: Add grilled chicken, chickpeas, or feta cheese for a more filling meal.
Vegan Option: Replace honey with maple syrup.
Gluten-Free Option: Substitute pearl couscous with cooked quinoa.
Dressing Tip: Adjust the honey and lemon juice according to your preferred sweetness and acidity.
Serving Tip: Add pecans just before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Roasting, Tossing
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 245 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg