Devastatingly Delicious Autumn Pearl Couscous Salad Recipe

Introduction

This Devastatingly Delicious Autumn Pearl Couscous Salad is a vibrant and flavorful dish perfect for chilly days. It combines tender pearl couscous with roasted butternut squash, tart cranberries, crunchy pecans, and creamy feta for a balanced and satisfying meal.

Ingredients

• 1 cup pearl couscous
• 2 cups vegetable broth
• 1/2 cup butternut squash, diced
• 1/2 cup cranberries
• 1/4 cup pecans, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Step 1: Cook the pearl couscous in vegetable broth according to the package directions, then drain any excess liquid.
2. Step 2: Roast the diced butternut squash at 400°F (200°C) until tender, about 20-25 minutes, stirring halfway through.
3. Step 3: In a large bowl, combine the cooked couscous, roasted butternut squash, cranberries, chopped pecans, and crumbled feta cheese.
4. Step 4: Whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard to create the dressing.
5. Step 5: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
6. Step 6: Season with salt and pepper to taste, adjusting as needed.
7. Step 7: Serve the salad chilled or at room temperature, depending on your preference.

Tips & Variations

• For extra warmth, add a pinch of cinnamon or nutmeg to the dressing for a cozy autumn flavor.
• Swap pecans for walnuts or toasted almonds if preferred.
• Add cooked chickpeas or grilled chicken for added protein to make it a heartier meal.
• If fresh cranberries aren’t available, dried cranberries work just as well.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time. Reheat slightly or serve cold according to your taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth to cook the couscous?

Yes, you can use water if you prefer, but cooking couscous in vegetable broth adds more depth and flavor to the dish.

Is this salad suitable for vegans?

To make it vegan, omit the feta cheese or substitute with a vegan cheese alternative. The rest of the ingredients are naturally vegan-friendly.

Devastatingly Delicious Autumn Pearl Couscous Salad Recipe

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★★★★★

4.7 from 89 reviews

This Devastatingly Delicious Autumn Pearl Couscous Salad is a vibrant and hearty dish perfect for the fall season. Featuring chewy pearl couscous cooked in flavorful vegetable broth, roasted sweet butternut squash, tart cranberries, crunchy pecans, and creamy feta cheese, all tossed in a tangy maple-Dijon dressing. Served chilled or at room temperature, this salad combines textures and flavors that celebrate autumn in a wholesome, satisfying way.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 cup pearl couscous
• 2 cups vegetable broth
• 1/2 cup butternut squash, diced
• 1/2 cup cranberries
• 1/4 cup pecans, chopped
• 1/4 cup feta cheese, crumbled

Dressing Ingredients

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook Couscous: Bring the vegetable broth to a boil, then add the pearl couscous. Cook according to package directions, usually about 8-10 minutes, until tender and broth is absorbed. Drain any excess liquid and let couscous cool to room temperature.
2. Roast Butternut Squash: Preheat the oven to 400°F (200°C). Toss diced butternut squash with a little olive oil, spread on a baking sheet, and roast for 20-25 minutes until tender and lightly caramelized. Remove from oven and allow to cool.
3. Combine Salad Ingredients: In a large bowl, combine the cooked and cooled couscous, roasted butternut squash, cranberries, chopped pecans, and crumbled feta cheese. Gently mix to distribute evenly.
4. Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified.
5. Dress the Salad: Pour the prepared dressing over the couscous mixture and toss gently to coat all ingredients with the dressing.
6. Season: Add salt and freshly ground pepper to taste, adjusting seasoning as desired.
7. Serve: Chill the salad in the refrigerator for at least 30 minutes or serve immediately at room temperature for best flavor.

Notes

• For a nuttier flavor, toast the pecans lightly before adding.
• Substitute butternut squash with sweet potatoes or pumpkin for variety.
• Can be made a day ahead; flavors meld and improve after chilling.
• For a vegan version, omit feta or use plant-based cheese alternatives.
• Adjust sweetness in the dressing by altering maple syrup amount to taste.

Keywords: autumn salad, pearl couscous salad, butternut squash salad, vegetarian salad, fall recipe, healthy salad, roasted vegetable salad