Vibrant autumn salad with pearl couscous, roasted squash, kale, pecans, and honey-citrus dressing.
# Components:
→ 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 freshly squeezed lemon juice
06 - 2 tbsp orange juice
07 - 2 tbsp apple cider vinegar
08 - Salt, to taste
09 - 2 tbsp spicy brown or Dijon mustard
→ Salad
10 - 1/3 cup pecans, roughly chopped
11 - 1 cup pearl couscous, uncooked
12 - 1 cup kale leaves, chopped with stems removed
13 - 1 cup butternut squash, cubed and cooked
14 - 1/3 cup dried cranberries
15 - 1/4 cup red onion, thinly sliced
# Directions:
01 - Combine olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, salt, and black pepper in a small bowl or jar. 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.
