Vibrant autumn salad with pearl couscous, roasted squash, kale, pecans, and honey-citrus dressing.
# What You'll Need:
→ For the 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
→ For the 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 fully emulsified. Taste and adjust sweetness, acidity, or seasoning as desired.
02 - Prepare pearl couscous according to package instructions, using water or vegetable stock for enhanced flavor. Once tender, drain if necessary and spread on a tray to cool to room temperature.
03 - If not already cooked, roast or pan-fry butternut squash cubes at 400°F for 20-25 minutes until tender and golden brown. Allow to cool completely. Meanwhile, chop kale leaves after removing tough stems and slice red onion into thin rings.
04 - Place chopped kale in a large mixing bowl. Add a spoonful of the prepared dressing and massage the leaves with clean hands for 1-2 minutes until they soften and darken in color.
05 - Add cooled pearl couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion to the bowl with massaged kale. Gently toss to combine all ingredients evenly.
06 - Drizzle approximately 1/3 cup of dressing over the salad or adjust to taste preference. Toss until all components are evenly coated. Serve chilled or at room temperature. For added brightness, squeeze fresh lemon juice over the salad just before serving if desired.
