Honey Autumn Pearl Couscous Salad Recipe
A vibrant and flavorful Honey Autumn Pearl Couscous Salad featuring tender pearl couscous, roasted butternut squash, kale, pecans, and dried cranberries, all tossed in a tangy honey mustard dressing with citrus notes. This salad is perfect for a refreshing, nutrient-packed meal or side dish, celebrating the warmth and colors of autumn.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Prepare the Dressing: In a small bowl or jar, combine olive oil, spicy brown or Dijon mustard, freshly squeezed lemon juice, fresh orange juice, honey, apple cider vinegar, crushed garlic, and a pinch each of salt and black pepper. Whisk or shake vigorously until the dressing is well blended. Taste and adjust sweetness or acidity as needed.
- Cook the Pearl Couscous: Cook pearl couscous according to package instructions, using water or vegetable stock for added flavor. Once tender, drain if necessary and spread out to cool to room temperature; cooled couscous ensures the right salad texture.
- Prepare Vegetables: Chop kale leaves, removing stems, and slice the red onion thinly. If butternut squash is raw, cube it and either pan-fry or roast until tender and slightly golden. Allow all to cool to room temperature.
- Massage the Kale: Place chopped kale in a large mixing bowl. Add a spoonful of the dressing and massage the leaves gently with your hands for 1-2 minutes until they soften and darken, enhancing tenderness and flavor.
- Combine Salad Ingredients: To the bowl with massaged kale, add cooled pearl couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion. Gently toss all ingredients to distribute evenly.
- Toss with Dressing and Serve: Pour about 1/3 cup of the prepared dressing over the salad or adjust to taste. Toss well to lightly coat all ingredients. Serve the salad cold immediately, or refrigerate for later. Optionally, drizzle additional fresh lemon juice before serving for extra brightness.
Notes
- For added flavor, cook pearl couscous in vegetable stock instead of water.
- Massaging kale is essential to soften the tough leaves and improve texture.
- Butternut squash can be roasted or pan-fried depending on preference.
- Adjust honey or lemon juice in dressing based on desired sweetness or acidity.
- This salad is best served cold and can be stored in the refrigerator for up to 2 days.
Keywords: pear couscous salad, autumn salad, roasted butternut squash, kale salad, honey mustard dressing, healthy salad, vegetarian salad
