Save The first time I made this salad was on a gray November afternoon when the kitchen felt like the only warm place in the house. I had leftover roasted squash from the night before and a bag of pearl couscous that had been sitting in my pantry for months. Something about the colors made me think it might work and honestly I threw it together more on instinct than anything else.
Last autumn my sister came over exhausted from work and I put this bowl down in front of her without saying anything. She took one bite and looked up with this expression like she had forgotten food could be this comforting. We ended up eating standing at the counter talking about nothing important while the sun went down.
Ingredients
- 1/4 cup olive oil: Use a good one here because it really carries the honey and citrus flavors
- 1 tsp crushed garlic: Fresh garlic makes a difference but a tiny pinch of garlic powder works in a pinch
- 2 tbsp honey: Warm honey for 10 seconds if it is crystallized so it blends smoothly
- Freshly ground black pepper: Adds a little warmth that plays nicely with the sweet elements
- 2 tbsp lemon juice: Fresh squeezed gives the dressing the right brightness
- 2 tbsp orange juice: Use whatever oranges you have on hand even if they are not perfect
- 2 tbsp apple cider vinegar: Gives the dressing that tangy backbone you need against the honey
- Salt: Taste before adding because the mustard might already be salty enough
- 2 tbsp spicy brown or Dijon mustard: This is what makes the dressing stay creamy when you shake it
- 1/3 cup pecans roughly chopped: Toast them in a dry pan for 3 minutes if you want extra depth
- 1 cup pearl couscous uncooked: These little pasta balls have such a satisfying texture compared to regular couscous
- 1 cup kale leaves chopped: Remove those tough stems or your salad will feel like eating paper
- 1 cup butternut squash cubed and cooked: Roast extra on Sunday and you are halfway to this salad all week
- 1/3 cup dried cranberries: They plump up slightly in the dressing which is actually kind of magical
- 1/4 cup red onion thinly sliced: Soak the slices in cold water for 10 minutes if you want them milder
Instructions
- Whisk together your dressing:
- Combine everything in a jar with a tight lid and shake it like you mean it until it looks thick and glossy. Taste it now and adjust because this is your last chance before it hits the salad.
- Cook the pearl couscous:
- Use vegetable stock instead of water if you have it because every bit of flavor counts here. Spread the cooked couscous on a baking sheet to cool so it does not turn into a gummy clump.
- Prep your vegetables:
- Get your squash roasted until it is tender with golden edges and let it cool completely while you chop everything else.
- Massage the kale:
- This is not optional. Put the kale in a big bowl add a spoonful of dressing and use your hands to rub it until the leaves turn dark green and feel soft. It takes about two minutes and changes everything.
- Bring it all together:
- Toss the cooled couscous with the massaged kale squash cranberries pecans and onion. Pour about 1/3 cup of dressing over the top and fold it all together gently.
Save This recipe has become my go to when someone needs a meal that feels like a hug. The colors alone make people happy before they even take a bite.
Make It Your Own
Feta or goat cheese crumbled on top makes this feel more substantial if you are serving it as a main course. I have also added chopped apple when the cranberries felt too wintery and it was lovely.
Meal Prep Magic
Store the dressing separately and everything else stays fresh in the fridge for three days. The kale actually gets better after a day with the dressing on it which is not something you can say about most salads.
Serving Suggestions
This works next to roasted chicken or on its own with some crusty bread. I have served it at three potlucks and each time someone asked for the recipe before they even finished their first serving.
- Let it sit at room temperature for 20 minutes before serving so the flavors wake up
- Squeeze a little extra lemon over the top right before you put it on the table
- Double the recipe because it disappears faster than you expect
Save There is something about this salad that feels like eating the best parts of fall all at once. I hope it finds its way into your regular rotation.
Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the components up to 2 days in advance. Store the dressing separately and toss everything together just before serving for the freshest texture and flavor.
- → What can I substitute for pearl couscous?
You can use regular couscous, quinoa, or farro instead. Adjust cooking times according to package directions and ensure grains are cooled before assembling.
- → How do I massage kale properly?
Place chopped kale in a bowl, add a small amount of dressing or olive oil, and gently rub the leaves between your fingers for 1-2 minutes until they darken and become tender.
- → Is this suitable for meal prep?
Absolutely. The flavors actually develop and improve overnight. Store in airtight containers in the refrigerator for up to 2 days, adding fresh dressing if needed before serving.
- → Can I add protein to make it more filling?
Yes, chickpeas, grilled chicken, or roasted chickpeas work wonderfully. You could also add crumbled feta or goat cheese for extra protein and creaminess.
- → What if I don't like cranberries?
Dried cherries, chopped dried apricots, or pomegranate seeds make excellent alternatives that maintain the autumn theme and sweet-tart balance.