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This pearl couscous salad is the epitome of Autumn! Loaded with roasted butternut squash chunks, tons of sweet cranberries, nutty pecans, all tossed with Israeli couscous, and a dijon vinaigrette.
Position a rack in the center of the oven and preheat the oven to 425ºF. Place the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Spread squash out in an even layer. Roasted squash for 20-25 minutes total, tossing every 10-12 minutes or as needed.
While the butternut squash is roasting, prepare the pearl couscous.
Add the orange juice, mustard, garlic powder, honey, apple cider vinegar, olive oil, and a pinch of salt and pepper to a mason jar. Screw on the lid and give it a few shakes until the olive oil combines with the other ingredients.
In a large bowl, toss together all the ingredients of the salad. Add the dressing and serve. Alternately, you can dress only portions of the salad and refrigerate the rest in an air tight container.
Source: The Little Spice Jar
This pearl couscous salad is the epitome of Autumn!
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