Easy Autumn Pearl Couscous Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
