Autumn Pearl Couscous Salad
A vibrant and comforting salad featuring creamy pearl couscous, roasted butternut squash, and dried cranberries, perfect for fall gatherings or a light lunch.
Ingredients
Main Ingredients
- 1 cup pearl couscous Small, chewy pasta pearls.
- 1.5 cups vegetable broth Can substitute with water.
- 1 cup butternut squash, diced Adds sweetness and creamy texture.
- 1 tbsp olive oil For roasting the squash.
- 0.5 cup dried cranberries Provides tart sweetness.
- 0.5 cup pecans, chopped Offers crunch and nutty richness.
- 0.5 cup feta cheese, crumbled Adds creamy tanginess.
- 0.25 cup red onion, finely chopped Brings a sharp bite.
- 0.25 cup fresh parsley, chopped For brightness and color.
- 1 tsp maple syrup (optional) Enhances overall flavor.
- 0.5 tsp ground cinnamon Infuses warm, autumn notes.
- 0.25 tsp ground nutmeg Adds depth to the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg in a mixing bowl until evenly coated.
- Spread the seasoned butternut squash onto the prepared baking sheet and roast for about 20-25 minutes until tender and caramelized, turning halfway through.
- While the squash roasts, bring vegetable broth to a boil in a medium saucepan. Add pearl couscous, reduce heat to a simmer, cover, and cook for about 10 minutes until tender. Let sit for 5 minutes before fluffing.
Assembly
- In a large mixing bowl, combine cooked couscous, roasted squash, cranberries, pecans, feta, and red onion.
- Whisk together lemon juice and maple syrup (if using). Drizzle over the salad mixture and toss gently to combine.
- Transfer the salad to a serving bowl and sprinkle with parsley before serving.
Notes
Taste and adjust seasoning before serving, and consider using fresh, high-quality ingredients for the best flavor.