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Autumn Pearl Couscous Salad

Fall in Love with Autumn Pearl Couscous Salad Magic

This Autumn Pearl Couscous Salad combines butternut squash, cranberries, and pecans for a deliciously balanced, seasonal dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1/4 cup Olive Oil Provides richness and moisture in the dressing.
  • 1 tablespoon Spicy Brown Mustard Adds a tangy kick; Dijon mustard is an excellent substitute.
  • 2 tablespoons Fresh Lemon Juice Offers acidity to balance the sweetness; fresh lemon is preferred.
  • 2 tablespoons Fresh Orange Juice Contributes sweetness and a fruity aroma to the dressing.
  • 1 tablespoon Honey Acts as a sweetener; swap with maple syrup or agave for a vegan option.
  • 2 tablespoons Apple Cider Vinegar Adds tanginess that enhances the vinaigrette's overall flavor.
  • 1 clove Garlic (crushed) Introduces a fragrant touch to the dressing.
  • to taste Salt & Pepper Essential for seasoning, vital to enhance flavors.
For the Salad
  • 1 cup Pearl Couscous A unique, chewy base; ensure it's cooked before adding to the salad.
  • 1 cup Dried Cranberries Adds sweetness and a chewy texture; a signature element of the Autumn Pearl Couscous Salad.
  • 1/2 cup Pecans Infuses crunch and nutty flavor; toasting enhances depth.
  • 1 medium Red Onion Provides a sharp bite and texture; slice thin for better integration.
  • 4 cups Kale Leaves Adds a nutritious green element; massaging beforehand makes it tender.
  • 2 cups Butternut Squash Brings a sweet, creamy component, best when pan-fried or roasted for maximum flavor.

Equipment

  • Mixing Bowl
  • medium pot
  • baking sheet
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together 1/4 cup of olive oil, 1 tablespoon of spicy brown mustard, 2 tablespoons of fresh lemon juice, and 2 tablespoons of fresh orange juice. Add 1 tablespoon of honey, 2 tablespoons of apple cider vinegar, and 1 crushed garlic clove. Season with salt and pepper to taste. Mix until combined, adjusting the seasoning as needed, and set aside to allow the flavors to meld.
  2. In a large mixing bowl, add 4 cups of chopped kale leaves. Drizzle a spoonful of the prepared dressing over the kale and massage the leaves gently using your hands for about 1-2 minutes. This helps tenderize the kale, making it softer and less bitter. Once the kale is well-coated and tender, set it aside while you prepare the remaining salad ingredients.
  3. Bring a medium pot of water to a boil. Add 1 cup of pearl couscous and a pinch of salt. Cook for about 8-10 minutes or until the couscous is tender but still has a slight bite. Drain the couscous and rinse it under cold water to stop the cooking process. Allow it to cool slightly before adding it to your kale bowl for the Autumn Pearl Couscous Salad.
  4. Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch pieces, then toss with a drizzle of olive oil, salt, and pepper on a lined baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until the squash is golden and easily pierced with a fork. Let it cool slightly before combining with the salad.
  5. In the bowl with the massaged kale, add the cooked couscous, 1 cup of dried cranberries, 1/2 cup of toasted pecans, and thinly sliced red onion. Gently fold in the roasted butternut squash, mixing everything together to combine and distribute the ingredients evenly. The Autumn Pearl Couscous Salad should appear beautifully colorful and inviting at this stage.
  6. Drizzle more dressing over the salad to taste and toss gently to ensure everything is well-coated. If desired, let the salad sit for 10-15 minutes to allow the flavors to meld further. Serve chilled or at room temperature as a side dish or a satisfying main meal. Your Autumn Pearl Couscous Salad is now ready to enjoy!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 250mgPotassium: 400mgFiber: 6gSugar: 10gVitamin A: 4000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store the salad in an airtight container for up to 5 days. Can freeze ingredients separately for up to 2 months; reheat before serving. Leftover dressing keeps for 1 week in the fridge.

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