Can I make this salad ahead of time?

Yes, you can prepare the roasted butternut squash and cook the couscous ahead of time and store them separately in airtight containers in the refrigerator. Simply assemble the salad and drizzle with the vinaigrette just before serving.

Can I use a different type of squash?

Yes, you can substitute other types of squash like acorn squash, kabocha squash, or delicata squash for the butternut squash.

Can I use a different dressing?

Yes, you can use a different dressing for this salad. Try a balsamic or citrus vinaigrette. You can either use homemade or store-bought dressing.

Butternut Squash Couscous Salad

Name: Butternut Squash Couscous Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pearl couscous; 1 1/2 cups diced butternut squash (1/2" cubes); 2 teaspoons extra virgin olive oil; 2 cups baby spinach, roughly chopped; 1/4 cup dried cranberries; sea salt, to taste; 2 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 1/2 teaspoon honey; 1 clove garlic, minced; sea salt, to taste

Description

This Butternut Squash Couscous Salad is a healthy and flavorful dish that features tender roasted butternut squash, nutty pearl couscous, and tangy dried cranberries. It's simple to make in just 30 minutes for the perfect side dish or light lunch.

Ingredients

Scale

Salad

1 cup pearl couscous
1 1/2 cups diced butternut squash (1/2" cubes)
2 teaspoons extra virgin olive oil
2 cups baby spinach, roughly chopped
1/4 cup dried cranberries
sea salt, to taste

Apple Cider Vinaigrette

2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon honey
1 clove garlic, minced
sea salt, to taste

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Instructions

Preheat the oven to 425°F. Place the butternut squash cubes on a large baking sheet. Drizzle with olive oil and season with sea salt. Toss to combine. Bake for 15-20 minutes, flipping halfway, until tender.
Meanwhile, cook the couscous according to package directions. Set aside.
In a small jar or bowl, shake or whisk together all the vinaigrette ingredients until combined. Taste and season with sea salt, as needed.
In a large bowl, toss the couscous, roasted butternut squash, spinach, and dried cranberries together. Drizzle with vinaigrette and toss one more time to combine. Serve warm or cold, and enjoy!

Equipment

Small Sauce Pan

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Wooden Spoon

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Baking Sheet

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Notes

To store, refrigerate in an airtight container for up to 3 days. The salad may dry out a bit as it sits, so you can add a drizzle of olive oil to freshen it up before serving.

Nutritional values (per serving) are approximates only.

Nutrition

Serving Size: 1/2 cup
Calories: 228
Sugar: 9.8 g
Sodium: 225.6 mg
Fat: 9.9 g
Saturated Fat: 1.4 g
Carbohydrates: 33 g
Fiber: 2.7 g
Protein: 4 g
Cholesterol: 0 mg