Save It Bring the cozy essence of fall to your table with this Honey Autumn Pearl Couscous Salad. This vibrant dish is a beautiful medley of tender pearl couscous, sweet roasted butternut squash, and earthy massaged kale, all brightened by a zesty honey-citrus dressing. It is a hearty, healthy meal that captures the best flavors of the season in every bite.
Save It This salad is as versatile as it is delicious. Whether you are prepping a nutritious lunch for the week or looking for a festive side dish to impress guests during a holiday dinner, its combination of textures—from crunchy pecans to chewy dried cranberries—makes it a standout choice that feels both light and filling.
Ingredients
- For the Dressing:
- 1/4 cup olive oil
- 1 tsp crushed garlic
- 2 tbsp honey
- Freshly ground 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
- For the Salad:
- 1/3 cup pecans, roughly chopped
- 1 cup pearl couscous, uncooked
- 1 cup kale leaves, chopped (stems removed)
- 1 cup butternut squash, cubed and cooked
- 1/3 cup dried cranberries
- 1/4 cup red onion, thinly sliced
Instructions
- Prepare the Dressing
- In a small bowl or jar, combine olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, salt, and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust sweetness, acidity, or seasoning as desired.
- Cook the Pearl Couscous
- Prepare pearl couscous according to package instructions, using water or vegetable stock for added flavor. Once tender, drain if needed and spread on a tray to cool to room temperature.
- Prepare the Vegetables
- If not already cooked, roast or pan-fry the butternut squash cubes at 400°F (200°C) for 20–25 minutes, or until tender and golden. Let cool. Chop the kale (remove stems) and slice the red onion thinly.
- Massage the Kale
- Place 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 softened and darkened.
- Assemble the Salad
- Add cooled couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion to the bowl with massaged kale. Gently toss to combine.
- Dress and Serve
- Pour about 1/3 cup of dressing over the salad (or to taste). Toss until everything is evenly coated. Serve cold or at room temperature. For extra brightness, drizzle with a bit more fresh lemon juice just before serving if desired.
Zusatztipps für die Zubereitung
To maximize the flavor and texture of your salad, take the time to toast the pecans in a dry pan over medium heat for a few minutes until fragrant. This simple step adds a deeper, nutty dimension to the dish.
Varianten und Anpassungen
For a vegan-friendly version, simply substitute the honey in the dressing with an equal amount of maple syrup. If you enjoy a bit of creaminess, topping the salad with crumbled feta cheese or goat cheese adds a lovely tangy contrast to the sweet squash and cranberries.
Serviervorschläge
This salad can be served cold or at room temperature, making it perfect for potlucks. Leftovers keep well in the refrigerator for up to 2 days, making it a great option for healthy lunches throughout the week.
Save It With its vibrant colors and balanced flavors, this Honey Autumn Pearl Couscous Salad is a celebration of autumn produce. Simple to make yet incredibly satisfying, it is a wholesome option that is sure to become a seasonal favorite in your kitchen.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare components up to 2 days in advance. Store the dressing separately and toss everything together before serving for best texture and flavor.
- → What can I substitute for pearl couscous?
Israeli couscous, orzo, or even quinoa work well as alternatives. Adjust cooking times according to package instructions for your chosen grain.
- → Is this suitable for meal prep?
Absolutely! The flavors actually improve after sitting. Portion into airtight containers and keep dressing separate until ready to eat. Lasts up to 2 days refrigerated.
- → How do I massage kale properly?
Place chopped kale in a bowl, add a spoonful of dressing, and rub leaves between your fingers for 1-2 minutes until they darken and become tender. This removes bitterness and improves texture.
- → Can I add protein to make it a complete meal?
Yes! Grilled chicken, roasted chickpeas, or crispy tofu work wonderfully. For vegetarians, add crumbled feta or goat cheese for extra protein and creaminess.