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–+ servings
Autumn Pearl Couscous Salad

Autumn Pearl Couscous Salad

Enjoy this delicious Autumn Pearl Couscous Salad featuring cranberries, squash, and pecans, perfect for fall meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 3 servings
Calories 300 kcal

Equipment

  • Mixing bowl
  • jar or container

Ingredients
  

Dressing

  • ¼ cup Olive Oil
  • 2 tablespoon Spicy Brown Mustard Dijon works too
  • 2 tablespoon Lemon Juice
  • 2 tablespoon Fresh orange juice
  • 2 tablespoon Honey
  • 2 tablespoon Apple Cider Vinegar
  • 1 teaspoon Garlic crushed
  • Salt to taste
  • Pepper to taste

Couscous Salad

  • 1 cup Pearl Couscous cooked
  • ⅓ cup Dried Cranberries
  • ⅓ cup Pecans
  • ¼ Red onion thinly sliced
  • 1 cup Kale leaves chopped
  • 1 cup Butternut Squash Pan fried or roasted

Instructions
 

Instructions

  • Combine all the ingredients of the dressing. Shake or stir well. Save extras in an airtight container or jar in the fridge if there are any. Taste and adjust if needed.
  • Toss the kale first in a spoon of dressing and massage it to make it more tender. Then, add the rest of the salad ingredients with about a ⅓ cup of dressing. How much dressing is up to you! Enjoy this salad cold.

Notes

To make this gluten-free, substitute the couscous with quinoa. To make it vegan, substitute the honey with syrup or agave. Dressing recipe has been modified slightly from youtube video.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg
Keyword Autumn Pearl Couscous Salad, couscous recipe, fall salad, gluten-free option, Healthy Salad, vegan option
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