Name: Honey Autumn Pearl Couscous Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 tsp crushed garlic; 2 tbsp honey; Black pepper, to taste; 2 tbsp freshly squeezed lemon juice; 2 tbsp fresh orange juice; 2 tbsp apple cider vinegar; Salt, to taste; 2 tbsp spicy brown or Dijon mustard (preferably spicy brown); 1/3 cup pecans, roughly chopped; 1 cup cooked pearl couscous, cooled; 1 cup chopped kale leaves, stems removed; 1 cup cooked butternut squash, cubed; 1/3 cup dried cranberries; 1/4 cup sliced red onion

Introduction

This Honey Autumn Pearl Couscous Salad is a perfect celebration of fall flavors. With tender pearl couscous, roasted butternut squash, crisp kale, and a sweet-tangy honey mustard dressing, it’s hearty yet light. It’s ideal for busy weeknights or make-ahead lunches that taste even better the next day.

A large white plate holds a layered salad featuring a base of light golden pearl couscous, scattered with bright orange roasted pumpkin cubes and deep green kale leaves. Thin slices of purple-red onion are spread throughout, adding a delicate translucent layer. Dark brown pecan halves and small clusters of deep red dried cranberries are interspersed evenly on top, creating a varied texture and color contrast. A silver ornate fork rests on the right side of the plate, and the dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:

1/4 cup olive oil
1 tsp crushed garlic
2 tbsp honey
Black pepper, to taste
2 tbsp lemon juice (freshly squeezed)
2 tbsp orange juice
2 tbsp apple cider vinegar
Salt, to taste
2 tbsp spicy brown or Dijon mustard (spicy brown preferred)

For the salad:

1/3 cup pecans (roughly chopped)
1 cup cooked pearl couscous (cooled)
1 cup chopped kale leaves (stems removed)
1 cup cooked butternut squash (cubed)
1/3 cup dried cranberries
1/4 cup sliced red onion

Instructions

Step 1: Prepare the dressing by combining olive oil, crushed garlic, honey, black pepper, lemon juice, orange juice, apple cider vinegar, salt, and mustard in a small bowl or jar. Whisk or shake vigorously until smooth. Taste and adjust honey or acidity as needed.

Step 2: Cook the pearl couscous according to package instructions using water or vegetable stock for extra flavor. Drain if necessary and spread out to cool completely to room temperature.

Step 3: Chop the kale (remove stems) and slice the red onion thinly. If the butternut squash isn’t cooked, cube and roast or pan-fry until tender and slightly caramelized. Let all ingredients cool to room temperature.

Step 4: Place the chopped kale in a large bowl. Add a spoonful of the dressing and gently massage the leaves with your hands for 1-2 minutes until they soften and darken—this makes the kale more tender.

Step 5: Add the cooled couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion to the massaged kale. Toss gently to combine evenly.

Step 6: Pour about 1/3 cup of dressing over the salad and toss well to coat all ingredients. Serve cold or at room temperature. Optionally, drizzle extra fresh lemon juice before serving for brightness.

Tips & Variations

You can substitute pearl couscous with farro, quinoa, or regular couscous (though texture will differ).

If you don’t have spicy brown mustard, Dijon or whole grain mustard work well too.

Swap dried cranberries for dried cherries, raisins, or chopped dried apricots for a similar sweet-tart note.

Try walnuts, almonds, or pumpkin seeds instead of pecans; toast them for extra flavor.

Replace kale with spinach, arugula, or mixed greens; massage kale with olive oil to soften it before mixing.

Substitute butternut squash with sweet potato or pumpkin, prepared the same way.

If fresh orange juice isn’t available, bottled juice or extra lemon juice is a fine alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. It tastes even better after a few hours as the flavors meld together. The kale holds up well without becoming soggy. Serve cold or at room temperature—if refrigerated, let it sit out for 15 minutes before eating and give it a good stir to redistribute the dressing.

FAQs

Can I use regular couscous instead of pearl couscous?

Yes, you can use regular couscous, but it has a finer texture and won’t hold up as well in the salad. Pearl couscous has a chewy bite and absorbs dressing nicely, so it’s preferred for this recipe.

Should I cook the kale before using it in this salad?

No, the kale is used raw but massaged with a bit of dressing to soften it. This process breaks down the toughness and makes the leaves tender and enjoyable without cooking.