Description
A vibrant and nutritious salad that combines pearl couscous with autumn produce, perfect for any occasion.
Ingredients
Scale
- 1 cup pearl couscous
- 2 tablespoons honey
- 1 butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup goat cheese, crumbled
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Roast the butternut squash for 25-30 minutes, until golden and tender.
- Cook the pearl couscous in boiling water for 8-10 minutes or until tender.
- Prepare the dressing by whisking together honey, lemon juice, and olive oil.
- In a mixing bowl, combine couscous, squash, cranberries, spinach, tomatoes, goat cheese, and pine nuts.
- Drizzle with dressing and toss gently to combine. Serve immediately or chill for 15-30 minutes.
Notes
Great for meal prep and perfect as a main dish or side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg
Keywords: couscous salad, healthy salad, autumn recipe, vegetarian meal, meal prep
