Description
This Autumn Pearl Couscous Salad is a vibrant, hearty dish perfect for fall. Featuring tender roasted butternut squash, nutty pearl couscous, sweet dried cranberries, tangy feta, juicy pomegranate seeds, and crunchy toasted walnuts, all tossed in a zesty maple-lemon dressing. It’s a colorful, flavorful salad that works well as a side or a light main course, celebrating the best flavors of the season.
Ingredients
Scale
Roasted Butternut Squash
- 1 cup butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon cinnamon
Couscous
- 1 cup pearl couscous
- 2 cups vegetable broth
Mix-ins and Toppings
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- 1 teaspoon maple syrup
- 2 tablespoons lemon juice
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking tray, drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, and cinnamon. Toss to coat everything evenly. Roast in the oven for about 25 minutes until the squash is tender and lightly caramelized.
- Cook the Pearl Couscous: While the squash roasts, bring 2 cups of vegetable broth to a boil in a medium saucepan. Add the pearl couscous, reduce heat to a simmer, and cook for 10-12 minutes until al dente. Drain any excess liquid and transfer the couscous to a large mixing bowl.
- Add Roasted Squash: Once the butternut squash is roasted and slightly cooled, add it to the bowl with the cooked couscous.
- Mix in the Additional Ingredients: Toss in the dried cranberries, crumbled feta cheese, pomegranate seeds, and toasted chopped walnuts to the couscous and squash mixture.
- Make and Add Dressing: In a small bowl, whisk together the maple syrup and lemon juice. Pour this dressing over the salad and gently mix until all ingredients are combined well.
- Finish with Parsley and Season: Add the chopped fresh parsley and adjust seasoning with more salt and pepper if desired.
- Serve: This salad can be enjoyed warm, at room temperature, or chilled, making it a versatile dish perfect as a side or a light main course.
Notes
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- You can substitute feta cheese with goat cheese or omit it for a dairy-free version.
- For added protein, consider tossing in some cooked chickpeas or grilled chicken.
- If you want a vegan version, omit the feta cheese or use a vegan cheese alternative.
- This salad stores well in the fridge for up to 3 days—add fresh parsley before serving to keep flavors vibrant.
