This pearl couscous salad is the epitome of Fall! Loaded with roasted butternut squash portions, tons of sweet cranberries, nutty pecans, all tossed with Israeli couscous, and a dijon vinaigrette.
Ingredients: 1 butternut squash, peeled and diced,2 tablespoons olive oil,1 1/2 cups dry pearl couscous, (prepared to package directions),3 heaping cups infant spinach, 1/2 cup EACH: thinly sliced red onions, dried cranberries, and toasted pecans,3 tablespoons EACH: orange juice and honey,1 tablespoon dijon mustard, 1/4 teaspoon garlic powder,2 tablespoons apple cider vinegar,1/ 3 cup olive oil
Instructions: Position a rack in the center of the oven and preheat the oven to 425 ºF. Place the diced butternut squash on a flat pan, toss in olive oil, and spray with salt and pepper. Spread squash out in an even layer. Roasted squash for 20-25 minutes total, tossing halfway through or as required. While the squash is roasting, prepare the couscous according to package directions., DRESSING: Add the orange juice, mustard, garlic powder, honey, apple cider vinegar, olive oil, and a pinch of salt and pepper to a mason jar. Screw on the lid and shake until combined. Taste and change spices as desired., ASSEMBLE: In a big bowl, toss together all the ingredients of the salad with the dressing and serve. At the same time, you can dress only portions of the salad and cool the rest in an airtight container.