Description
A refreshing salad featuring couscous and autumn vegetables.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 cup diced butternut squash
- 1 cup diced apples
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup feta cheese
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
- In a pot, bring vegetable broth to a boil. Add couscous, cover, and remove from heat. Let it sit for 5 minutes.
- Fluff the couscous with a fork and mix in the roasted squash, apples, cranberries, pecans, and feta.
- In a small bowl, whisk together olive oil and apple cider vinegar. Drizzle over the salad and toss to combine.
- Season with additional salt and pepper if needed. Serve chilled or at room temperature.
Notes
- Feel free to add more vegetables like spinach or kale.
- This salad can be made a day ahead and stored in the refrigerator.
- Adjust the sweetness by adding more or fewer cranberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Autumn Pearl Couscous Salad