Autumn Pearl Couscous Salad with Roasted Butternut Squash Recipe


1 butternut squash, peeled and diced
2 tablespoons olive oil
salt and pepper
1 ½ cups dry pearl couscous, (cooked to package directions)
3 heaping cups baby spinach
½ cup red onions, thinly sliced
½ cup dried cranberries
½ cup toasted pecans

3 tablespoons orange juice
1 tablespoon dijon mustard
¼ teaspoon garlic powder
3 tablespoons honey
2 tablespoons apple cider vinegar
⅓ cup olive oil
salt and pepper

  1. Position a rack in the center of the oven and preheat the oven to 425ºF. Place the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Spread squash out in an even layer. Roasted squash for 20-25 minutes total, tossing every 10-12 minutes or as needed.
  2. While the butternut squash is roasting, prepare the pearl couscous.
  1. Add the orange juice, mustard, garlic powder, honey, apple cider vinegar, olive oil, and a pinch of salt and pepper to a mason jar. Screw on the lid and give it a few shakes until the olive oil combines with the other ingredients.
  1. In a large bowl, toss together all the ingredients of the salad. Add the dressing and serve. Alternately, you can dress only portions of the salad and refrigerate the rest in an air tight container.

Original recipe and more pictures visit: Autumn Pearl Couscous Salad with Roasted Butternut Squash @

Leave a Comment