Vibrant autumn salad with pearl couscous, roasted squash, kale, pecans, and cranberries in honey-citrus dressing. Ideal for lunch or sides.
# Components:
→ Honey-Citrus 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
→ Salad Components
10 - 1 cup uncooked pearl couscous
11 - 1 cup cubed cooked butternut squash
12 - 1 cup chopped kale leaves, stems removed
13 - 1/3 cup roughly chopped pecans
14 - 1/3 cup dried cranberries
15 - 1/4 cup thinly sliced red onion
# 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 seasoning, sweetness, or acidity as desired.
02 - Prepare pearl couscous according to package instructions, using water or vegetable stock for enhanced flavor. Cook until tender, then drain if necessary and spread on a tray to cool to room temperature.
03 - If not already cooked, roast butternut squash cubes at 400°F for 20–25 minutes until tender and golden brown. Allow to cool completely. Meanwhile, remove kale stems and chop leaves, then thinly slice the red onion.
04 - Place chopped kale in a large bowl. Add a spoonful of the prepared dressing and massage the leaves gently with your hands for 1–2 minutes until they soften and darken in color.
05 - Add cooled couscous, roasted butternut squash, dried cranberries, chopped pecans, and sliced red onion to the massaged kale. Toss gently to combine all components evenly.
06 - Pour approximately 1/3 cup of dressing over the salad, adjusting to taste preference. Toss until all ingredients are evenly coated. Serve chilled or at room temperature. For additional brightness, drizzle with extra fresh lemon juice just before serving if desired.
