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Honey Autumn Pearl Couscous Salad Recipe

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★★★★★

4.5 from 230 reviews

Honey Autumn Pearl Couscous Salad is a vibrant and hearty fall-inspired dish featuring chewy pearl couscous, roasted butternut squash, chopped kale, dried cranberries, and toasted pecans, all tossed in a sweet and tangy honey mustard dressing. Perfect for meal prep or as a satisfying light dinner, this salad balances the earthiness of vegetables with the bright flavors of citrus and honey, making it a versatile and nutritious option year-round.

Ingredients

Scale

For the Dressing:

  • 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)

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

  1. Prepare the Dressing: In a small bowl or jar, combine olive oil, spicy brown or Dijon mustard, freshly squeezed lemon juice, fresh orange juice, honey, apple cider vinegar, crushed garlic, and a pinch each of salt and black pepper. Whisk or shake vigorously until well emulsified. Adjust sweetness or acidity as desired.
  2. Cook and Cool the Pearl Couscous: Cook the pearl couscous according to package instructions, using water or vegetable stock for extra flavor. Once tender but still slightly chewy (about 8-10 minutes), drain if needed and spread out to cool to room temperature.
  3. Prep Salad Ingredients: Chop kale leaves with stems removed and thinly slice red onion. If the butternut squash isn’t pre-cooked, cube it and roast or pan-fry until tender and lightly caramelized. Allow all components to cool to room temperature.
  4. Massage the Kale: Place chopped kale in a large bowl and add a spoonful of the dressing. Gently massage the leaves with your hands for 1-2 minutes until the kale softens and darkens, making it more tender and flavorful.
  5. Assemble the Salad: To the massaged kale, add the cooled pearl couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion. Toss gently to combine all ingredients evenly.
  6. Dress and Finish the Salad: Pour about 1/3 cup of the prepared dressing over the salad, or adjust to taste. Toss well so all components are lightly coated. Serve cold or at room temperature. For a brightness boost, drizzle a little extra fresh lemon juice before serving.

Notes

  • Cook pearl couscous like pasta to ensure a tender yet chewy texture; overcooking can make it mushy.
  • Do not skip toasting pecans for a richer flavor.
  • Allow couscous and roasted squash to cool completely before mixing with kale to prevent wilting.
  • Massaging kale softens the leaves and enhances the salad’s texture and flavor.
  • This salad improves with refrigeration, flavors melding over time; store in an airtight container for up to 4 days.
  • Substitute pearl couscous with farro, quinoa, or regular couscous if needed.
  • Swap butternut squash with sweet potato or pumpkin as alternatives.
  • Use spinach, arugula, or mixed greens instead of kale if preferred.
  • For additional protein, add chickpeas or white beans for a vegetarian option.
  • Serving suggestion: pairs well with roasted chicken, pork chops, grilled salmon, or as a vegetarian main dish with warm pita bread.

Keywords: Pearl couscous salad, Autumn salad, Honey mustard dressing, Roasted butternut squash, Kale salad, Healthy fall recipe, Meal prep salad, Vegetarian dinner

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