Vibrant autumn couscous with roasted squash, kale, pecans, cranberries, and honey-citrus dressing.
# What You Need:
→ For the Dressing
01 - 1/4 cup olive oil
02 - 1 tsp crushed garlic
03 - 2 tbsp honey
04 - Freshly ground black pepper, to taste
05 - 2 tbsp lemon juice (freshly squeezed)
06 - 2 tbsp orange juice
07 - 2 tbsp apple cider vinegar
08 - Salt, to taste
09 - 2 tbsp spicy brown or Dijon mustard
→ For the Salad
10 - 1/3 cup pecans, roughly chopped
11 - 1 cup pearl couscous, uncooked
12 - 1 cup kale leaves, chopped (stems removed)
13 - 1 cup butternut squash, cubed and cooked
14 - 1/3 cup dried cranberries
15 - 1/4 cup red onion, thinly sliced
# Steps:
01 - In a small bowl or jar, combine olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, salt, and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust sweetness, acidity, or seasoning as desired.
02 - Prepare pearl couscous according to package instructions, using water or vegetable stock for added flavor. Once tender, drain if needed and spread on a tray to cool to room temperature.
03 - If not already cooked, roast or pan-fry the butternut squash cubes at 400°F for 20–25 minutes, or until tender and golden. Let cool. Chop the kale (remove stems) and slice the red onion thinly.
04 - Place chopped kale in a large bowl. Add a spoonful of the dressing and gently massage the leaves with your hands for 1–2 minutes, until softened and darkened.
05 - Add cooled couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion to the bowl with massaged kale. Gently toss to combine.
06 - Pour about 1/3 cup of dressing over the salad (or to taste). Toss until everything is evenly coated. Serve cold or at room temperature. For extra brightness, drizzle with a bit more fresh lemon juice just before serving if desired.
