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Easy Autumn Pearl Couscous Salad with Maple Dijon Dressing

Warm roasted butternut squash bites, sweet cranberries, nutty pecans, all tossed with pearl couscous, and a sweet, citrusy maple dijon vinaigrette. The gangs all here in this festive Thanksgiving-inspired side dish! Seasonal favorites like tart cranberries, crunchy pecans, fresh orange juice, and of course, can’t forget the mighty butternut squash![2]

  • Total Time: PT40M
  • Yield: 4 servings 1x

Ingredients

Scale
  • For the dressing:
  • 1/4 cup olive oil
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 2 tbsp honey, or maple syrup
  • 2 tbsp apple cider vinegar
  • 1 garlic clove, minced or grated
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • For the salad:
  • 1 cup dry pearl couscous
  • 1 butternut squash, about 2 lbs, peeled and diced
  • 1 tbsp olive oil
  • salt and pepper
  • 3 cups packed chopped kale leaves, or arugula
  • 1 small red onion, thinly sliced
  • 3/4 cup dried cranberries
  • 3/4 cup pecans or walnuts
  • 1/3 cup crumbled feta, optional

Instructions

  1. For the dressing:
  2. Combine all dressing ingredients in a jar with a lid or in a bowl. Shake the jar or whisk the bowl contents until all ingredients are combined. Set aside.
  3. For the salad:
  4. Preheat your oven to 400 F. Toss diced butternut squash with olive oil, salt, and pepper. Spread out on a baking sheet and roast for 25-30 minutes until tender. Allow to cool.
  5. Cook 1 cup dry pearl couscous according to package instructions or by simmering in water or broth until tender. Allow to cool.
  6. In a large bowl, combine roasted butternut squash, cooled couscous, chopped kale or arugula, thinly sliced red onion, dried cranberries, and pecans or walnuts. Add as much dressing as desired and toss to combine.
  7. Add crumbled feta, if desired.
  8. Enjoy.
  • Author: Chef Olivier
  • Prep Time: PT15M
  • Cook Time: PT25M
  • Method: Salad,Side Dish
  • Cuisine: American