If you’re looking for a fall salad that everyone will actually be excited to eat, this Autumn Couscous Salad is SO good! It’s made with roasted butternut squash, pearl couscous, kale, dried cranberries, crunchy pecans, feta cheese, and a homemade orange honey Dijon dressing that brings everything together.
I love a good salad year-round, but there’s something about adding roasted vegetables, fresh herbs, nuts, and seasonal ingredients that makes a fall salad even better. This one has the perfect combination of sweet, savory, and crunchy in every bite!
I also added BrightFresh Micro Kale Mix for an extra boost of nutrients. It has a slightly sweet, mild flavor, which I love because you get all that extra goodness without the strong bitterness that kale can sometimes have.
This is such a great side dish for Thanksgiving, Friendsgiving, or really any fall dinner. It’s colorful, full of wholesome ingredients, and one of those recipes that’s just as delicious the next day!
Today’s post is proudly sponsored by BrightFresh. Thank you to BrightFresh for sponsoring today’s post and for providing high quality microgreens that elevate both the flavor and nutrition of this dish.
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Equipment You’ll Need
You don’t need anything fancy to make this Autumn Couscous Salad! You’ll need a medium baking sheet lined with parchment paper for roasting the butternut squash, a medium saucepan for cooking the pearl couscous, a sharp knife and cutting board for prepping the vegetables, a small mixing bowl and whisk for the homemade dressing, and a large mixing bowl for tossing everything together. I also recommend using a microplane or fine grater to zest your orange.
Why You’ll Love This Autumn Couscous Salad
- Perfect for fall: Roasted butternut squash, dried cranberries, pecans, and a homemade orange honey Dijon dressing give this salad all the best fall flavors.
- Great for Thanksgiving: If you’re looking for something fresh to add to your holiday table alongside all the heavier dishes, this is a great option!
- Easy to make ahead: You can prep most of the ingredients ahead of time, which makes it so convenient for the holidays or busy weeks.
- Made with wholesome ingredients: Fresh vegetables, extra virgin olive oil, microgreens, nuts, and simple ingredients you probably already have in your kitchen.
- Delicious warm or cold: I personally love it when the couscous and butternut squash are still slightly warm, but the leftovers are just as good straight from the refrigerator!
What Is Pearl Couscous?
Pearl couscous, also called Israeli couscous, is a type of toasted pasta made from wheat flour. Unlike traditional couscous, which has a much finer texture, pearl couscous is made up of little round pieces that become soft and slightly chewy when cooked.
I love using pearl couscous in salads because it holds up really well with dressings and other ingredients without getting mushy. It also gives this salad a little more substance, making it a great side dish or light lunch.
Just keep in mind that pearl couscous is made from wheat, so this recipe is not gluten-free as written.
What You Will Need
For the Autumn Couscous Salad
Pearl Couscous: The base of this salad! I love the soft, slightly chewy texture and how well it absorbs the dressing.
Butternut Squash: Roasting the squash brings out its natural sweetness and gives this salad that delicious fall flavor.
Kale: Adds some greens and a nice texture. I recommend chopping it into smaller pieces so it mixes well with the other ingredients.
BrightFresh Micro Kale Mix: One of my favorite additions to this salad! These microgreens have a mild, slightly sweet flavor and are packed with nutrients. They’re an easy way to incorporate more greens into your meals.
Red Onion: Adds a little crunch and sharpness that balances out the sweeter ingredients.
Dried Cranberries: I like using dried cranberries with no added sugar. They add the perfect little pop of sweetness!
Pecans: Give this salad a delicious crunch. You can also toast them beforehand if you want to bring out even more flavor.
Feta Cheese: The salty, creamy feta pairs SO well with the sweet butternut squash and cranberries.
Salt and Pepper: To taste!
For the Orange Honey Dijon Dressing
Extra Virgin Olive Oil: The base of the dressing. I always recommend using a good-quality extra virgin olive oil!
Apple Cider Vinegar: Adds a little tanginess to balance out the honey and orange.
Honey: Naturally sweetens the dressing without needing refined sugar.
Dijon Mustard: Gives the dressing a slightly tangy flavor and helps everything come together.
Minced Garlic: Adds a little savory flavor.
Fresh Orange Juice: I love the fresh citrus flavor this adds! It pairs so well with the cranberries and roasted squash.
Orange Zest: Don’t skip this! The zest really brings out the orange flavor without making the dressing too sweet.
Salt and Pepper: To taste.
Ingredients
Salad:
- 1 cup pearl couscous (uncooked)
- 1/2 butternut squash (diced small)
- 2 cups kale (chopped)
- 1 package (1.75 oz) BrightFresh Micro Kale Mix
- 1/4 medium red onion, thinly sliced
- 1/3 cup dried cranberries (no added sugar)
- 1/3 cup pecans (chopped)
- 4 oz feta cheese (crumbled)
- Extra virgin olive oil (for roasting)
- Salt (to taste)
- Black pepper (to taste)
Orange Honey Dijon Dressing:
- 1/4 cup olive oil (extra virgin)
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp garlic (minced)
- 2 tbsp orange juice (freshly squeezed)
- Zest of 1 orange
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat your oven to 425°F and line a medium baking sheet with parchment paper.
- Dice the butternut squash into small, bite-sized cubes and spread evenly on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat, then roast for 20–25 minutes, or until tender and lightly golden.
- While the squash is roasting, cook the pearl couscous according to package directions. Set aside.
- Prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, fresh orange juice, orange zest, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked couscous, roasted butternut squash, chopped kale, microgreens, dried cranberries, pecans, red onion, and crumbled feta.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Serve immediately at room temperature, or while the couscous and roasted squash are still slightly warm. Store leftovers in an airtight container in the refrigerator and enjoy cold.
Tips for Making the Best Autumn Couscous Salad
Cut the squash into smaller pieces. I like dicing my butternut squash into small, bite-sized cubes so it cooks evenly and you get a little bit in every bite.
Don’t overcook the couscous. You want the couscous to be tender but still have a little chew to it. Follow the package directions and fluff it once it’s finished cooking.
Use fresh orange juice and zest. Fresh orange makes such a difference in this dressing! I wouldn’t recommend skipping the zest because it adds so much flavor.
Chop the kale into smaller pieces. This helps everything mix together better and makes the salad easier to eat.
Add the dressing gradually if making ahead. If you’re preparing this salad for Thanksgiving or another holiday, you can keep some of the dressing separate and toss everything together closer to serving time.
Toast your pecans. This is completely optional, but lightly toasting the pecans brings out their natural flavor and makes them even more delicious!
Can I Make This Couscous Salad Ahead of Time?
Yes! This is one of the reasons I love this recipe so much, especially around the holidays.
You can roast the butternut squash, cook the couscous, chop your vegetables, and make the orange honey Dijon dressing ahead of time. Store everything in separate airtight containers in the refrigerator until you’re ready to assemble the salad.
For the freshest texture, I recommend adding the microgreens, pecans, feta, and dressing closer to serving time.
If you’re meal prepping for the week, you can also assemble the entire salad and enjoy it cold. The flavors are delicious after they’ve had some time to sit together, although the greens and pecans will soften a little.
What to Serve with Autumn Couscous Salad
This salad goes with SO many different meals! It’s especially good as a Thanksgiving side dish because it adds something fresh and colorful to the table.
I love serving it alongside roasted chicken, turkey, grilled chicken, or other simple proteins. You could also enjoy it on its own for lunch or add some shredded chicken to make it a more filling meal.
It’s also a great dish to bring to a Friendsgiving, potluck, or fall gathering because you can make a large batch and it doesn’t need to be served piping hot.
Substitutions and Variations
One thing I love about salads like this is how easy they are to customize based on what you already have.
- Swap the pecans: Walnuts or pumpkin seeds would both be delicious!
- Try a different cheese: Goat cheese would be a great alternative to feta if you prefer something a little creamier.
- Add protein: Grilled chicken, roasted chicken, or chickpeas would make this salad more filling.
- Switch up the greens: Baby spinach or arugula can be used in place of the chopped kale.
- Make it gluten-free: Substitute the pearl couscous with cooked quinoa. Just keep in mind the texture will be a little different.
- Make it dairy-free: Simply leave out the feta or use your favorite dairy-free alternative.
- Make it vegan: Leave out the feta and substitute maple syrup for the honey.
How to Store Leftovers
Store leftover Autumn Couscous Salad in an airtight container in the refrigerator for up to 3–4 days.
I actually love eating the leftovers cold! The couscous absorbs some of the dressing as it sits, so you may want to add a little extra olive oil or leftover dressing before serving.
For the best texture, store any extra pecans separately so they stay crunchy.
I don’t recommend freezing this salad because the fresh greens and other ingredients won’t have the same texture once thawed.
FAQ’s
Is Autumn Couscous Salad served warm or cold?
Both! I love serving it when the roasted butternut squash and couscous are still slightly warm, but it’s also delicious cold. This makes it especially convenient for meal prepping or preparing ahead of a holiday dinner.
Can I use regular couscous instead of pearl couscous?
Yes, but the texture will be different. Regular couscous is much smaller and fluffier, while pearl couscous has a slightly chewy texture. I personally prefer pearl couscous for this recipe because it holds up so well with all the other ingredients.
Is this Autumn Couscous Salad gluten-free?
No, pearl couscous is made from wheat and contains gluten. If you need a gluten-free option, you can substitute cooked quinoa.
Can I make the orange honey Dijon dressing ahead of time?
Absolutely! You can prepare the dressing a few days in advance and store it in an airtight jar in the refrigerator. Just give it a good shake or whisk before using, since the ingredients may separate.
Do I have to use microgreens?
No, but I highly recommend them! I used BrightFresh Micro Kale Mix, which has a mild, slightly sweet flavor and adds extra nutrients without overpowering the other ingredients. It’s such an easy way to add more greens to a meal!
Can I make this salad for Thanksgiving?
Yes! This is one of my favorite ways to add a fresh, seasonal side dish to a Thanksgiving menu. You can prepare most of the ingredients ahead of time and toss everything together before serving, which is always helpful when you’re cooking several dishes at once.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
The Perfect Fall Salad for Your Holiday Table
If you’re tired of the same old salads, you have to try this Autumn Couscous Salad! Between the sweet roasted butternut squash, chewy pearl couscous, crunchy pecans, salty feta, and that homemade orange honey Dijon dressing, there’s so much flavor in every bite.
It’s one of those recipes that looks beautiful on the table but is actually so simple to throw together. Whether you’re making it for Thanksgiving, a fall dinner party, or just meal prepping for the week, I think you’re going to love it!
If you make this recipe, I’d love to hear what you think! Be sure to leave a comment and rating below, and tag me on Instagram @cookingkatielady so I can see your creations!
Happy cooking! ❤️
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Autumn Couscous Salad with Butternut Squash and Orange Honey Dijon Dressing
Description
This Autumn Couscous Salad is loaded with roasted butternut squash, pearl couscous, kale, microgreens, dried cranberries, crunchy pecans, and feta cheese, all tossed in a homemade orange honey Dijon dressing. The perfect make-ahead fall salad or Thanksgiving side dish!
Ingredients
Salad:
Orange Honey Dijon Dressing:
Instructions
-
Preheat your oven to 425°F and line a medium baking sheet with parchment paper.
-
Dice the butternut squash into small, bite-sized cubes and spread evenly on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat, then roast for 20–25 minutes, or until tender and lightly golden.
-
While the squash is roasting, cook the pearl couscous according to package directions. Set aside.
-
Prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, fresh orange juice, orange zest, salt, and pepper until well combined.
-
In a large mixing bowl, combine the cooked couscous, roasted butternut squash, chopped kale, microgreens, dried cranberries, pecans, red onion, and crumbled feta.
-
Pour the dressing over the salad and gently toss until everything is evenly coated.
-
Serve immediately at room temperature, or while the couscous and roasted squash are still slightly warm. Store leftovers in an airtight container in the refrigerator and enjoy cold.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
