Tender pearl couscous with roasted squash, kale, pecans, and cranberries in honey-citrus dressing.
# What You'll Need:
→ Dressing
01 - 1/4 cup olive oil
02 - 1 teaspoon crushed garlic
03 - 2 tablespoons honey
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons fresh orange juice
06 - 2 tablespoons apple cider vinegar
07 - 2 tablespoons spicy brown or Dijon mustard
08 - Salt to taste
09 - Freshly ground black pepper to taste
→ Salad
10 - 1 cup pearl couscous, uncooked
11 - 1 cup kale leaves, chopped with stems removed
12 - 1 cup butternut squash, cubed and roasted
13 - 1/3 cup dried cranberries
14 - 1/3 cup pecans, roughly chopped
15 - 1/4 cup red onion, thinly sliced
# Directions:
01 - 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.
02 - 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.
03 - Roast butternut squash cubes at 400°F for 20 to 25 minutes, or until tender and golden. Let cool completely before adding to salad.
04 - Place chopped kale in a large bowl. Add a spoonful of the dressing and gently massage the leaves with your hands for 1 to 2 minutes, until softened and darkened.
05 - Add cooled couscous, roasted butternut squash, dried cranberries, chopped pecans, and sliced red onion to the bowl with massaged kale. Gently toss to combine.
06 - Pour 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 fresh lemon juice just before serving if desired.
