Autumn Pearl Couscous Salad Recipe

Introduction

This Autumn Pearl Couscous Salad combines the nutty texture of pearl couscous with seasonal flavors like butternut squash, dried cranberries, and pecans. Its zesty vinaigrette ties everything together, making it a perfect side or a light meal. Easy to prepare and great for make-ahead lunches, this salad celebrates the warmth of fall in every bite.

Ingredients

• 1/4 cup olive oil
• 2 tbsp spicy brown mustard (Dijon works too)
• 2 tbsp lemon juice
• 2 tbsp fresh orange juice
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp garlic (crushed)
• Salt & pepper to taste
• 1 cup pearl couscous (cooked)
• 1/3 cup dried cranberries
• 1/3 cup pecans
• 1/4 red onion (thinly sliced)
• 1 cup kale leaves (chopped)
• 1 cup butternut squash (pan-fried or roasted)

Instructions

1. Step 1: Combine the olive oil, spicy brown mustard, lemon juice, fresh orange juice, honey, apple cider vinegar, crushed garlic, salt, and pepper in a bowl or jar. Stir or shake well to make the dressing. Taste and adjust sweetness or acidity as you prefer. Save any extra dressing in an airtight container in the fridge.
2. Step 2: In a large bowl, toss the chopped kale with a spoonful of the dressing. Massage the kale gently with your hands for a few minutes to tenderize the leaves.
3. Step 3: Add the cooked pearl couscous, dried cranberries, pecans, thinly sliced red onion, and pan-fried or roasted butternut squash to the bowl.
4. Step 4: Pour about 1/3 cup of the dressing over the salad ingredients and toss gently to combine. Add more dressing if desired.
5. Step 5: Serve the salad cold. It makes a great make-ahead meal prep option and pairs well with salmon, chicken, steak, or shrimp.

Tips & Variations

• If pearl couscous is unavailable, quinoa or orzo are excellent gluten-free substitutes that maintain a similar texture.
• For extra crunch, lightly toast the pecans before adding them to the salad.
• The vinaigrette is versatile—try it on roasted vegetables or other salads for a zesty flavor boost.
• Massage the kale thoroughly to soften it and reduce bitterness, making the salad more enjoyable.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. When ready to eat, toss again and enjoy cold or at room temperature. The vinaigrette can be stored in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, the recipe is already vegan. Just be sure your honey is replaced with a plant-based sweetener like maple syrup if you want to keep it strictly vegan.

Can I prepare this salad ahead of time?

Absolutely! This salad is great for meal prep. For best texture, store the dressing separately and combine just before serving. The flavors will meld beautifully if given some time to rest.

Autumn Pearl Couscous Salad Recipe

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★★★★★

4.5 from 133 reviews

This Autumn Pearl Couscous Salad is a vibrant and flavorful fall-inspired dish featuring tender pearl couscous, roasted butternut squash, kale, dried cranberries, and pecans, all tossed in a zesty honey mustard vinaigrette. Perfect as a side or a light main, this salad offers a delightful balance of sweet, tangy, and savory flavors, making it an ideal seasonal meal prep option that pairs wonderfully with salmon, steak, chicken, or shrimp.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 1/4 cup Olive Oil
• 2 tbsp Spicy Brown Mustard (Dijon works too)
• 2 tbsp Lemon Juice
• 2 tbsp Fresh Orange Juice
• 2 tbsp Honey
• 2 tbsp Apple Cider Vinegar
• 1 tsp Garlic (crushed)
• Salt & Pepper to taste

Salad

• 1 cup Pearl Couscous (cooked)
• 1/3 cup Dried Cranberries
• 1/3 cup Pecans
• 1/4 Red Onion (thinly sliced)
• 1 cup Kale Leaves (chopped)
• 1 cup Butternut Squash (pan fried or roasted)

Instructions

1. Prepare the Dressing: Combine olive oil, spicy brown mustard, lemon juice, fresh orange juice, honey, apple cider vinegar, crushed garlic, salt, and pepper in a jar or bowl. Shake or whisk well until fully emulsified. Taste and adjust sweetness or acidity according to preference. Store any extra dressing in an airtight container in the refrigerator.
2. Massage the Kale: Place the chopped kale in a large mixing bowl. Add a spoonful of the dressing and gently massage the leaves with your hands for a few minutes to soften and tenderize the kale.
3. Assemble the Salad: Add the cooked pearl couscous, dried cranberries, pecans, thinly sliced red onion, and pan-fried or roasted butternut squash to the bowl with the massaged kale.
4. Toss with Dressing: Pour about one-third cup of the dressing over the salad ingredients. Toss everything together thoroughly to coat each ingredient evenly with the vinaigrette. Add more dressing if desired based on personal taste.
5. Serve and Store: Serve the salad cold as a side dish or light main. It is excellent for meal prep and can be stored in the fridge in an airtight container for several days, allowing flavors to meld beautifully.

Notes

• Pearl couscous can be substituted with quinoa for a gluten-free option or orzo pasta if preferred.
• You can pan fry or roast the butternut squash depending on your texture preference; roasting gives a deeper caramelized flavor.
• This salad pairs exceptionally well with grilled salmon, steak, chicken, or shrimp but is delicious on its own.
• Adjust the sweetness and acidity of the dressing to your liking, adding more honey for sweetness or more vinegar for tang.
• The vinaigrette can be made in advance and stored in the fridge for up to a week.

Keywords: Autumn pearl couscous salad, fall salad, butternut squash salad, kale salad, healthy salad, pearl couscous recipe, vegetarian salad, honey mustard vinaigrette