Autumn Pearl Couscous Salad
This is the perfect Fall salad to go with your meals! Think cranberries, squash, and pecans with pearl couscous. It is absolutely delicious.
Ingredients
- Dressing
- ▢1/4 cup Olive Oil
- ▢2 tbsp Spicy Brown Mustard Dijon works too
- ▢2 tbsp Lemon's Juice
- ▢2 tbsp Fresh orange juice
- ▢2 tbsp Honey
- ▢2 tbsp Apple Cider Vinegar
- ▢1 tsp Garlic crushed
- ▢Salt & Pepper to taste
- Couscous Salad
- ▢1 cup Pearl Couscous cooked
- ▢1/3 cup Dried Cranberries
- ▢1/3 cup Pecans
- ▢1/4 Red onion thinly sliced
- ▢1 cup Kale leaves chopped
- ▢1 cup Butternut Squash Pan fried or roasted
Instructions
- Combine all the ingredients of the dressing. Shake or stir well. Save extras in an airtight container or jar in the fridge if there are any, Taste and adjust if needed. Some may prefer sweeter or more acidic.
- Toss the kale first in a spoon of dressing and massage it to make it more tender. Then, add the rest of the salad ingredients with about a 1/3 cup of dressing. How much dressing is up to you! Enjoy this salad cold. It is a great make-ahead meal prep salad to keep in the fridge.
Notes
To make this gluten-free, substitute the couscous with quinoa.
To make it vegan, substitute the honey with syrup or agave.
To make it vegan, substitute the honey with syrup or agave.