Butternut Squash Couscous Salad

Butternut Squash Couscous Salad

from freshapron.com
30 min

This Butternut Squash Couscous Salad is a healthy and flavorful dish that features tender roasted butternut squash, nutty pearl couscous, and tangy dried cranberries. It's simple to make in just 30 minutes for the perfect side dish or light lunch.  

Ingredients

  • 1 cup pearl couscous
  • 1 1/2 cups diced butternut squash (1/2" cubes)
  • 2 teaspoons extra virgin olive oil
  • 2 cups baby spinach, roughly chopped
  • 1/4 cup dried cranberries
  • sea salt, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon honey
  • 1 clove garlic, minced
  • sea salt, to taste

Directions

  1. 1

    Preheat the oven to 425°F. Place the butternut squash cubes on a large baking sheet. Drizzle with olive oil and season with sea salt. Toss to combine. Bake for 15-20 minutes, flipping halfway, until tender.

  2. 2

    Meanwhile, cook the couscous according to package directions. Set aside.

  3. 3

    In a small jar or bowl, shake or whisk together all the vinaigrette ingredients until combined. Taste and season with sea salt, as needed.

  4. 4

    In a large bowl, toss the couscous, roasted butternut squash, spinach, and dried cranberries together. Drizzle with vinaigrette and toss one more time to combine. Serve warm or cold, and enjoy!