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Autumn Pearl Couscous Salad

Autumn Pearl Couscous Salad
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Warm and inviting, the Autumn Pearl Couscous Salad is a delightful dish that embodies the flavors of fall. Featuring roasted butternut squash, sweet dried cranberries, and crunchy pecans, this salad is drizzled with a luscious maple-Dijon vinaigrette for a perfect balance of sweetness and tang. Ideal for potlucks, family dinners, or as a nourishing lunch option, this recipe is simple to prepare yet elegant enough to impress. The vibrant colors and textures make it not only a feast for the taste buds but also visually appealing on any dining table.

Ingredients

Scale
  • 1 cup pearl couscous
  • 2 cups vegetable broth
  • 1 small butternut squash, peeled and cubed
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 400°F (200°C). On a baking sheet, toss butternut squash with olive oil, smoked paprika, cinnamon, salt, and pepper. Roast until tender (20-25 minutes).
  2. In a saucepan, bring vegetable broth to a boil. Add couscous, reduce heat, cover, and cook for about 10 minutes until tender.
  3. In a mixing bowl, whisk together maple syrup, Dijon mustard, remaining olive oil, salt, and pepper.
  4. Combine roasted squash with cooked couscous, dried cranberries, chopped pecans in a large bowl. Drizzle with vinaigrette; mix gently.
  5. Garnish with fresh parsley before serving warm or at room temperature.

Nutrition

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