Corinne in Season

Butternut Squash & Pearl Couscous Fall Salad

Roasted butternut squash, pearl couscous, kale, cranberries, feta, and toasted pecans, tossed in a maple-cider vinaigrette. Sweet, savory, a little crunchy—and very much fall in a bowl. Serve it warm or at room temperature.

Ingredients

• Salad
• 1 cup dry pearl couscous
• 1½ cups water, or amount directed on package
• 1 small butternut squash, peeled, seeded, and diced
• 2 cups chopped kale, stems removed
• ½ cup dried cranberries
• ¼ red onion, thinly sliced
• ⅓ cup crumbled feta
• Toasted pecans, to taste
• Olive oil
• Salt and black pepper, to taste
• Maple-Cider Vinaigrette
• ¼ cup olive oil
• 3 tablespoons maple syrup
• 3 tablespoons fresh orange juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

1. Roast the squash. Preheat the oven to 400°F. Toss the squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–35 minutes, tossing halfway through, until tender and lightly browned.

   1 small butternut squash, peeled, seeded, and diced · Olive oil, for roasting · Salt and black pepper, to taste

2. Cook the couscous. Cook the couscous according to package directions. Fluff and let cool slightly.

   1 cup dry pearl couscous · 1½ cups water, or amount directed on package

3. Make the vinaigrette. Whisk together all the vinaigrette ingredients.

   ¼ cup olive oil · 3 tablespoons maple syrup · 3 tablespoons fresh orange juice · 2 tablespoons apple cider vinegar · 1 tablespoon Dijon mustard · ¼ teaspoon salt · ⅛ teaspoon black pepper

4. Soften the kale. Add the kale to a large bowl with a small spoonful of dressing. Massage briefly until softened.

   2 cups chopped kale, stems removed · A small spoonful of the prepared vinaigrette

5. Assemble and serve. Add the couscous, roasted squash, cranberries, red onion, toasted pecans, and ⅓ cup feta. Toss with the remaining dressing to taste. Adjust salt and pepper, then serve warm or at room temperature.

   Prepared couscous · Roasted squash · ½ cup dried cranberries · ¼ red onion, thinly sliced · Toasted pecans, to taste · ⅓ cup crumbled feta · Remaining prepared vinaigrette, to taste · Salt and black pepper, to taste

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