Butternut Squash Couscous Salad

5 from 4 votes

Savory meets sweet in this butternut squash couscous salad: chopped kale, roasted butternut squash, turmeric pearl couscous, apples, and more. Every bite tastes divine-3 different dressing options for all dietary needs.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American

Diet: Diabetic, Vegan, Vegetarian

Servings: servings

Calories: 224kcal

Author: Kathy Carmichael

Ingredients

Salad Ingredients

2 bunches kale finely chopped (or sub greens of choice)
2 cups cubed and roasted butternut squash
1 cup turmeric pearl couscous uncooked
½ red onion cut into slivers
2 Honeycrisp or sweet apples cut into cubes and tossed in 1 Tablespoon of lemon juice
½ cup unsweetened dried cranberries
½ cup cinnamon spicy pecans garnish

Cinnamon Spice Pecans

½ cup raw organic pecans
½ Tablespoon maple syrup or date syrup
½ teaspoon salt cinnamon, ginger
¼ teaspoon cayenne

Maple Dijon (raw cashews, almonds, or sunflower seeds)

½ cup raw cashew almonds, or sunflower seeds
½ cup water
2 Tablespoons maple syrup or date syrup
2 Tablespoons dijon mustard
2 teaspoons liquid smoke I used hickory flavor
¼ cup apple cider vinegar

Maple Dijon (silken tofu)

½ cup silken tofu
½ cup water
2 Tablespoons maple syrup
2 Tablespoons dijon mustard
2 teaspoons liquid smoke
¼ cup apple cider vinegar

Maple Dijon (nut-free/soy-free)

¼ cup applesauce unsweetened, natural
½ cup water
2 Tablespoons maple syrup
2 Tablespoons dijon mustard
2 teaspoons liquid smoke
⅛ cup apple cider vinegar

Tofu Feta Cheese (optional)

½ cup tofu feta cheese

Instructions

Roasting Butternut Squash

Remove the skin from the butternut squash with a peeler or knife.
Preheat oven to 400 degrees.
Cut into similar-sized cubes (about 1 inch).
Prepare a baking sheet with parchment paper or a silicone baking mat.
Sprinkle with 1 teaspoon of garlic powder and 1 teaspoon of onion powder.
Roast for 30-35 minutes.
While the butternut squash roasts, cook the couscous.
Remove from the oven and allow to cool completely.

Cooking the Couscous

In a large saucepan, bring 1 ½ cups water to a boil.
Add 1 teaspoon salt and stir.
Stir in 1 cup of pearl couscous; stir.
Cover and reduce temperature to simmer.
Cook for 8-10 minutes, stirring occasionally.
Remove from the heat, drain in a colander, and rinse with cool water, tossing to cool all the pasta.
Set aside.

Cinnamon Spice Pecans (optional)

Preheat the oven to 375°F. Spray the baking sheet pan with nonstick baking spray.
Place raw pecans in a bowl and add maple syrup.
Toss to coat. I used my hands.
Combine the spices in a small bowl and stir.
Pour the nuts into a single layer on the prepared sheet pan with parchment paper or a silicone baking mat.
Sprinkle with the combined spices.
Roast 12-15 minutes.
Remove from the oven.
While cooling, break up any large pieces.
Store in an airtight container for up to 1 month.

Dressing

Choose a dressing option.
Place all ingredients into a high-speed blender.
Blend until smooth.
Place the dressing into the refrigerator to chill.

Preparing the Salad

Cut apples and toss in a separate bowl with 1 Tablespoon of lemon juice and set aside.
Chop the kale finely (or another choice of greens).
Place green on the base of a large tray or individual bowls.
Add cooled butternut squash, couscous, and red onion slivers.
Drain excess lemon juice from cut apples; add apples to the salad.
Add dried unsweetened cranberries.
Toss in chosen dressing.
When ready to serve, toss again, and add spicy cinnamon pecans (optional).

Notes

Nutrition is calculated with the cashew version of the dressing.
If chopped finely and dressed in advance, kale transforms into an easily digestible green for those who struggle to digest kale. However, substitute greens of choice if desired.
If using frozen cubed butternut squash instead of fresh, I suggest preheating the baking sheet before adding the frozen butternut squash. Then, sprinkle with seasoning and roast on the lowest rack in a 450-degree oven for 18-20 minutes.
If using other greens, do not dress the salad until ready to serve.
A lot of dried fruits contain oil. Always read the labels on packages, and don't assume products like dried fruit do not have oil. Companies like My Berry Organics sell oil-free, unsweetened dried fruit.
Dressing the salad in advance also helps to ensure the Couscous doesn't stick together.
The nuts, if added, should not be added t the salad until ready to serve.
For additional protein, consider adding Tofu Feta Cheese.

Nutrition