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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/autumn-pearl-couscous-salad-recipe/