Introduction

This Honey Autumn Pearl Couscous Salad is a vibrant, flavorful dish perfect for crisp fall days. Combining tender pearl couscous with sweet butternut squash, crunchy pecans, and a zesty honey mustard dressing, it’s both refreshing and satisfying. It works wonderfully as a light lunch or a colorful side dish.

A white plate filled with a colorful salad showing four main layers: a base of small, round, pale couscous balls, scattered bright orange roasted pumpkin cubes, dark green curly kale leaves, and thin slices of light purple onion. Mixed evenly throughout are shiny brown pecan halves and small, dark red dried cranberries. The textures show soft couscous, crisp kale, tender pumpkin, and crunchy nuts, all sitting on a white marbled surface. A vintage silver fork with elaborate patterns is placed on the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:

1/4 cup olive oil
1 tsp crushed garlic
2 tbsp honey
Black pepper, to taste
2 tbsp lemon juice (freshly squeezed)
2 tbsp orange juice
2 tbsp apple cider vinegar
Salt, to taste
2 tbsp spicy brown or Dijon mustard (spicy brown preferred)

For the salad:

1/3 cup pecans (roughly chopped)
1 cup cooked pearl couscous (cooled)
1 cup chopped kale leaves (stems removed)
1 cup cooked butternut squash (cubed)
1/3 cup dried cranberries
1/4 cup sliced red onion

Instructions

Step 1: In a small bowl or jar, combine olive oil, spicy brown or Dijon mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, and a pinch each of salt and black pepper. Whisk or shake vigorously until the dressing comes together. Taste and adjust sweetness or acidity as needed.
Step 2: Cook the pearl couscous according to package instructions, using water or vegetable stock for more flavor. Once tender, drain if necessary and spread out to cool to room temperature.
Step 3: Prepare the salad ingredients: chop kale leaves (remove stems), slice the red onion thinly, and cube the butternut squash if not already cooked. Pan-fry or roast the squash until tender and slightly golden, then let all ingredients cool.
Step 4: Place the chopped kale in a large mixing bowl. Add a spoonful of the dressing and gently massage the leaves for 1–2 minutes until softened and darkened. This tenderizes the kale and enhances flavor.
Step 5: Add the cooled pearl couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion to the bowl with the kale. Gently toss to combine evenly.
Step 6: Pour about 1/3 cup of the dressing over the salad (adjust to taste). Toss well so all ingredients are lightly coated. Serve cold right away or refrigerate for later. For extra brightness, drizzle a bit more fresh lemon juice just before serving.

Tips & Variations

Use vegetable stock instead of water when cooking couscous to boost flavor.
Massage kale thoroughly to soften it and reduce bitterness.
Swap pecans for walnuts or toasted almonds for a different crunch.
Add crumbled feta or goat cheese for a creamy contrast.
Try substituting butternut squash with roasted sweet potatoes for a twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent sogginess, or toss just before serving. Reheat butternut squash separately if warming the salad, though it’s best enjoyed cold or at room temperature.

How to Serve

A white plate holds a colorful salad with three main layers: at the base, there are small, round, pale yellow couscous pearls spread evenly. Mixed throughout are bright orange roasted pumpkin cubes with a slightly soft texture, dark green kale leaves with a curly texture, and thin slices of light purple onion scattered on top. There are also glossy, dark red dried cranberries and large, shiny brown pecan halves adding contrast and texture. The salad looks fresh and slightly glossy with dressing, and a silver fork with intricate patterns rests on the edge of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a day in advance. Keep the dressing separate until just before serving to maintain the best texture and freshness.

Is it possible to use regular couscous instead of pearl couscous?

While you can use regular couscous, pearl couscous has a chewier, more substantial texture that holds up better in this salad. If using regular couscous, be careful not to overcook it and let it cool thoroughly.