Easy Autumn Pearl Couscous Salad Recipe

Introduction

This Easy Autumn Pearl Couscous Salad is a delightful mix of tender roasted butternut squash, pearl couscous, and sweet dried cranberries. Tossed in a flavorful maple-Dijon vinaigrette and topped with crunchy toasted pecans, it’s perfect for cozy fall meals or as a vibrant side dish.

Ingredients

• 1 cup pearl couscous
• 2 cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, smoked paprika, cinnamon, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. Step 2: While the squash roasts, cook the pearl couscous in vegetable broth following the package instructions. Drain any excess liquid and set aside to cool slightly.
3. Step 3: In a small bowl, whisk together the remaining 1 tablespoon olive oil, maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Step 4: In a large bowl, combine the cooked couscous, roasted butternut squash, dried cranberries, and toasted pecans. Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.
5. Step 5: Garnish with fresh parsley before serving. This salad can be served warm or at room temperature, making it versatile for any occasion.

Tips & Variations

• For extra depth, add a handful of crumbled feta or goat cheese just before serving.
• Swap pecans for toasted walnuts or pumpkin seeds for a different crunch.
• Try adding chopped fresh herbs like thyme or rosemary for an herbal note.
• If you prefer a sweeter salad, increase the maple syrup slightly or add a touch of honey.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If it thickens after chilling, toss with a little extra olive oil or lemon juice before serving. Reheat gently in the microwave or enjoy it cold as a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, sweet potatoes or kabocha squash are excellent substitutes and will provide a similar sweet, tender element to the salad.

Is pearl couscous gluten-free?

No, pearl couscous is made from wheat and contains gluten. For a gluten-free version, try using cooked quinoa or millet instead.

Easy Autumn Pearl Couscous Salad Recipe

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★★★★★

4.9 from 60 reviews

This Easy Autumn Pearl Couscous Salad is a delightful blend of hearty pearl couscous, roasted butternut squash, dried cranberries, and toasted pecans, all tossed in a warm maple-Dijon vinaigrette. Perfect as a wholesome side dish or a light main course, it captures the cozy flavors of fall with a balance of sweet, savory, and smoky notes.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting, Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 cup pearl couscous
• 2 cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• Fresh parsley for garnish

For the Vinaigrette

• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, smoked paprika, cinnamon, salt, and black pepper until evenly coated. Spread the cubes in a single layer on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
2. Cook the Pearl Couscous: While the squash roasts, bring the vegetable broth to a boil in a saucepan. Add the pearl couscous and cook according to package instructions, usually about 8-10 minutes, until the couscous is tender. Drain any excess liquid and let the couscous cool slightly.
3. Make the Vinaigrette: In a small bowl, whisk together the remaining 1 tablespoon olive oil, maple syrup, Dijon mustard, salt, and pepper until emulsified and smooth.
4. Combine Salad Ingredients: In a large bowl, combine the cooked pearl couscous, roasted butternut squash, dried cranberries, and toasted pecans. Pour the vinaigrette over the salad and toss gently to evenly coat all ingredients.
5. Garnish and Serve: Garnish the salad with fresh parsley. Serve warm or at room temperature as a satisfying autumn dish.

Notes

• You can substitute pumpkin or sweet potatoes for the butternut squash if preferred.
• To toast pecans, simply place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
• Make the salad ahead of time and refrigerate; bring to room temperature before serving for best flavor.
• Adjust the maple syrup amount to taste for sweetness preference.
• This salad can be made vegan by ensuring the vegetable broth is free of animal products.

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