Autumn Couscous Salad with Butternut Squash and Orange Honey Dijon Dressing

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Best Season: Fall, Winter
Dietary: Gluten Free, Refined Sugar Free, Soy Free
Ingredients
    Salad:
  • 1 cup pearl couscous (uncooked)
  • 1/2 butternut squash (diced small)
  • 2 cups kale (chopped)
  • 1 package BrightFresh Micro Kale Mix (1.75 oz)
  • 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)
  • olive oil (Extra virgin, 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
  1. 1
    Preheat your oven to 425°F and line a medium baking sheet with parchment paper.
  2. 2
    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.
  3. 3
    While the squash is roasting, cook the pearl couscous according to package directions. Set aside.
  4. 4
    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.
  5. 5
    In a large mixing bowl, combine the cooked couscous, roasted butternut squash, chopped kale, microgreens, dried cranberries, pecans, red onion, and crumbled feta.
  6. 6
    Pour the dressing over the salad and gently toss until everything is evenly coated.
  7. 7
    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.

Keywords: autumn couscous salad, fall couscous salad, pearl couscous salad, butternut squash couscous salad, Thanksgiving salad, Thanksgiving side dishes, fall salad recipes, orange honey Dijon dressing, couscous salad with feta, couscous salad with cranberries, roasted butternut squash salad, healthy fall salad, make ahead Thanksgiving salad, holiday salad recipes, kale couscous salad, microgreens salad, vegetarian Thanksgiving side dish, easy fall side dishes
Read it online: https://cookingkatielady.com/recipe/autumn-couscous-salad-with-butternut-squash-and-orange-honey-dijon-dressing/