Save My apartment was freezing that November, and I craved something that felt like warm sunshine on a plate. This couscous salad started as a desperate attempt to use up a random bag of pearl couscous and some sad-looking kale. The first batch disappeared so fast at a potluck that I barely got a taste myself. Now it is my go-to when I want food that hugs you back.
Last autumn, I brought a huge bowl to my book club meeting and watched three people ask for the recipe before we even discussed the book. Someone actually texted me from home that night because they could not stop thinking about it. The way sweet roasted squash plays against tangy cranberries and that zesty dressing is pure magic.
Ingredients
- 1/4 cup olive oil: Use your best extra virgin olive oil because it really shines in this simple dressing
- 1 tsp crushed garlic:Fresh garlic makes all the difference here and it mellows beautifully in the dressing
- 2 tbsp honey:The honey balances the acidity and creates that gorgeous amber color
- 2 tbsp lemon juice:Freshly squeezed gives you that bright pop you cannot get from a bottle
- 2 tbsp orange juice:Adds a subtle sweetness that rounds out the sharpness
- 2 tbsp apple cider vinegar:This gives the dressing its backbone and tang
- 2 tbsp mustard:Dijon or spicy brown mustard helps everything come together
- 1 cup pearl couscous:Those little spheres are chewy and satisfying in a way regular couscous never is
- 1 cup kale leaves:Massaging the kale transforms it from bitter to silky
- 1 cup butternut squash:Roasted squash brings natural sweetness and that gorgeous orange color
- 1/3 cup pecans:Toasting them first makes the whole kitchen smell incredible
- 1/3 cup dried cranberries:Little jewels of tart sweetness throughout every bite
- 1/4 cup red onion:Thin slices add just the right amount of bite
Instructions
- Whisk together the dressing:
- Combine olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, salt, and black pepper in a jar. Shake it until it looks like one smooth, golden mixture.
- Cook the couscous:
- Simmer the pearl couscous according to the package directions, then spread it out to cool so it does not clump together.
- Roast the squash:
- Cube your butternut squash and roast at 400°F for about 20 minutes until tender and slightly caramelized at the edges.
- Massage the kale:
- Put the chopped kale in a large bowl, add a spoonful of dressing, and rub the leaves between your fingers until they turn dark green and feel silky.
- Combine everything:
- Add the cooled couscous, roasted squash, dried cranberries, pecans, and red onion to the massaged kale.
- Toss and serve:
- Pour about 1/3 cup of dressing over the salad and mix gently until everything is coated. Taste and add more dressing if you like it extra zesty.
Save This dish has become my official bring-to-everything salad. Friends have started requesting it specifically for birthday dinners and holiday gatherings. Something about the combination of warm roasted squash and bright citrus feels like autumn on a fork.
Make It Yours
Sometimes I swap in dried cherries or chopped apples when cranberries feel too wintery. A handful of crumbled feta or goat cheese adds this creamy element that takes it over the top. My sister adds pomegranate seeds and claims it is the only way to eat it.
Meal Prep Magic
This salad keeps beautifully for two days in the refrigerator, which means you can make it Sunday and eat happy all week. The couscous actually absorbs more flavor as it sits. I pack the dressing separately and toss it right before eating to keep everything fresh.
Serving Suggestions
This works as a hearty lunch on its own or as a stunning side alongside roasted chicken or grilled salmon. I have served it at Thanksgiving as a lighter alternative to heavy stuffing. It is also perfect for picnics because it travels well and never gets soggy.
- Toast those pecans in a dry pan for 3 minutes until fragrant
- Use vegetable stock instead of water to cook the couscous for extra depth
- Add a handful of fresh parsley or basil right before serving
Save This salad is proof that the best recipes often come from just using what you have and paying attention. Hope it becomes as loved in your kitchen as it is in mine.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare everything up to 2 days in advance. Store components separately and toss with dressing just before serving for best texture.
- → What can I substitute for pearl couscous?
Quinoa, orzo, or regular couscous work well. Adjust cooking time accordingly and ensure grains are cooled before assembling.
- → How do I massage kale properly?
Place chopped kale in a bowl, add dressing, and rub leaves between your fingers for 1-2 minutes until they turn dark green and feel tender.
- → Can this be served warm?
Absolutely. Serve slightly warm after assembling, or at room temperature. Both ways let flavors shine while maintaining texture.
- → How do I toast the pecans?
Spread chopped pecans on a baking sheet at 350°F for 5-8 minutes until fragrant and golden. Watch closely to prevent burning.
- → Is this suitable for meal prep?
Perfect for meal prep. Portion into containers, keeping dressing separate if possible, and enjoy throughout the week.