Devastatingly Delicious Autumn Pearl Couscous Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified.
- Dress the Salad: Pour the prepared dressing over the couscous mixture and toss gently to coat all ingredients with the dressing.
- Season: Add salt and freshly ground pepper to taste, adjusting seasoning as desired.
- 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
