Vibrant autumn salad with pearl couscous, roasted squash, kale, pecans, and cranberries in honey-citrus dressing.
# What You'll Need:
→ For the Honey-Citrus Dressing
01 - 1/4 cup olive oil
02 - 1 tsp crushed garlic
03 - 2 tbsp honey
04 - Freshly ground black pepper to taste
05 - 2 tbsp fresh lemon juice
06 - 2 tbsp orange juice
07 - 2 tbsp apple cider vinegar
08 - Salt to taste
09 - 2 tbsp spicy brown or Dijon mustard
→ For the Salad
10 - 1/3 cup pecans roughly chopped
11 - 1 cup uncooked pearl couscous
12 - 1 cup kale leaves chopped stems removed
13 - 1 cup cubed cooked butternut squash
14 - 1/3 cup dried cranberries
15 - 1/4 cup red onion thinly sliced
# How to Make It:
01 - Combine olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, salt, and black pepper in a small bowl or jar. Whisk or shake vigorously until fully emulsified. Taste and adjust seasoning, acidity, or sweetness as desired.
02 - Prepare pearl couscous according to package instructions using water or vegetable stock for enhanced flavor. Once tender, drain if necessary and spread on a baking tray to cool to room temperature.
03 - If not already cooked, roast or pan-fry butternut squash cubes at 400°F for 20 to 25 minutes until tender and golden brown. Allow to cool completely. Remove kale stems and chop leaves. Slice red onion into thin strips.
04 - Place chopped kale in a large mixing bowl. Add a spoonful of the prepared dressing and massage the leaves with clean hands for 1 to 2 minutes until they darken and become tender.
05 - Add cooled couscous, roasted butternut squash, dried cranberries, chopped pecans, and sliced red onion to the bowl with the massaged kale. Gently toss to distribute ingredients evenly.
06 - Pour approximately 1/3 cup of dressing over the salad or adjust to taste. Toss until all components are evenly coated. Serve chilled or at room temperature. For added brightness, drizzle with additional fresh lemon juice just before serving if desired.
