Tender pearl couscous with roasted squash, kale, pecans, and cranberries in honey-citrus dressing.
# Components:
→ 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 (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 needed.
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 squash is not already cooked, roast the cubed butternut squash at 400°F for 20–25 minutes until tender and golden, then let cool. Remove stems from kale and chop leaves. Thinly slice the red onion.
04 - Place chopped kale in a large bowl. Add a spoonful of the prepared dressing and massage the leaves with your hands for 1–2 minutes until softened and darkened in color.
05 - Add cooled couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion to the massaged kale. Gently toss to combine all ingredients.
06 - Pour approximately 1/3 cup of dressing over the salad, or adjust to taste. Toss until everything is evenly coated. Serve cold or at room temperature. For extra brightness, drizzle with additional fresh lemon juice just before serving.
