Vibrant autumn bowl with pearl couscous, roasted squash, kale, pecans, and cranberries in honey-citrus dressing.
# What You'll Need:
→ For the 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 freshly squeezed 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 chopped kale leaves, stems removed
13 - 1 cup cooked butternut squash, cubed
14 - 1/3 cup dried cranberries
15 - 1/4 cup thinly sliced red onion
# Directions:
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 sweetness, acidity, or seasoning 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 tray to cool to room temperature.
03 - If not already prepared, roast or pan-fry the butternut squash cubes at 400°F for 20–25 minutes until tender and golden. Allow to cool completely. Chop the kale, removing tough stems, and thinly slice the red onion.
04 - Place chopped kale in a large mixing bowl. Add a spoonful of the prepared dressing and massage the leaves gently with your hands for 1–2 minutes until softened and darkened in color.
05 - Add cooled couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion to the bowl with the massaged kale. Gently toss to combine all components evenly.
06 - Pour approximately 1/3 cup of dressing over the salad, adjusting to taste preference. Toss until all ingredients are evenly coated. Serve chilled or at room temperature. For extra brightness, drizzle with additional fresh lemon juice just before serving if desired.
