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Perfect 45-Min Autumn Pearl Couscous Salad

Autumn Pearl Couscous Salad
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A hearty salad featuring pearl couscous, roasted butternut squash, dried cranberries, toasted pecans, and crumbled feta tossed in a maple-Dijon vinaigrette.

Ingredients

Scale
  • 1 cup pearl couscous
  • 1 ½ cups water or vegetable broth
  • 2 cups cubed butternut squash
  • 2 tablespoons olive oil, divided
  • ½ cup dried cranberries
  • ½ cup toasted pecans, chopped
  • ½ cup crumbled feta cheese
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast 20 minutes until tender.
  3. While squash roasts, cook couscous: bring water or broth to a boil, add couscous, reduce heat, cover, and simmer 10 minutes. Fluff with a fork.
  4. In a small bowl, whisk together remaining 1 tablespoon olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
  5. In a large bowl, combine cooked couscous, roasted squash, cranberries, pecans, and feta. Pour dressing over salad and toss gently.
  6. Serve warm or at room temperature.

Notes

  • You can substitute pumpkin or sweet potato for butternut squash.
  • For a vegan version, omit feta or use a plant-based alternative.
  • This salad keeps well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/autumn-pearl-couscous-salad/