Delicious Couscous Salad with Kale, Cranberries, and Butternut Squash
I love when recipes are inspired by friends. Like this Couscous Salad with Kale, Cranberries and Butternut Squash.
The other night we enjoyed a lovely dinner with friends. Although the conversation was the star of the evening, the dinner was delicious too. We enjoyed a simple mediterranean menu of grilled chicken, roasted vegetables, and couscous.
While chicken and veggies are staples in my kitchen, I was surprised by how much I really enjoyed the couscous. I know I’ve had it a time or two before, but I’ve never made it myself. Our hostess prepared the Isreali or pearl-type couscous and it was the perfect complement to the simple chicken and seasoned vegetables. I vowed then and there to start incorporating couscous into our dinner (and lunch) rotation.
Why You”ll Love It:
If you aren’t familiar with couscous, it is a processed grain product made from little balls of durum wheat or semolina flour. In fact, it is similar to tiny pasta. It originated in North Africa, but today it’s readily available throughout the world. The process of making couscous used to be very labor-intensive, requiring hours of drying in the sun, but today most couscous is produced by machines. And all you need to do to make it is boil water.
Couscous is a healthy whole-grain. It contains powerful antioxidants, including selenium, which has been associated with reducing cancer risks and oxidative stress and boosting immunity. Couscous is also a good source of plant-based protein, which is especially important for those eating a plant-based diet.
It is also quick and easy to prepare, making it easy to cook at home, even on busy weeknights. Plus, it is super versatile. Couscous makes an interesting side on its own or when combined with herbs, veggies and other ingredients. It can serve as the base of a salad and it is fantastic for thickening up soups and stews.
And don’t worry, this Couscous Salad with Kale, Cranberries and Butternut Squash is as delicious as it is healthy. Kale, cauliflower, and squash add . Cranberries add a little sweetness and pumpkin seeds bring a nice crunch. The dressing is slightly sweet and slightly tangy. And just a sprinkle of feta or blue cheese brings a nice tangy zing!
How to Make Couscous Salad with Kale, Cranberries, and Butternut Squash
Roast the veggies:
The first step for couscous salad with kale, cranberries and butternut squash is to roast your veggies. And you’re going to be roasted two different kinds of vegetables. Butternut squash and cauliflower. (I didn’t include cauliflower in theme because that was too much of a mouthful).
First, preheat your oven to 425 degrees F. Then, cut your butternut squash into chunks. Toss with three tablespoons of olive oil, salt, and pepper and spread onto a parchment lined baking sheet. Prep your cauliflower by cutting off the florets and toss those I olive oil, salt, and pepper too. Spread the cauliflower on another parchment lined baking sheet.
Can you put both veggies on the same sheet? Yes. But I don’t advise it. First of all. You are cooking a lot of vegetables–a total of five cups. When you roast vegetables you want to give them enough space on the pan so they aren’t touching. This allows them to caramelize, instead of steam, and results in much more tasty veggies. So unless you have a giant pan and a commercial oven, you won’t have enough room on one baking sheet for both the butternut squash and the cauliflower.
And, although these vegetables should both take about 30 minutes to cook, the key word there is about. One vegetable might cook a little bit faster than the other. If they’re both on one sheet then you risk having one veggie over or underdone.
Okay, once the veggies are nice and browned, remove them from the oven and allow to cool.
Make the couscous:
Meanwhile, make the couscous. Add the water, salt, and olive oil to a medium saucepan and bring it to a boil. When the water is vigorously boiling, add an equal amount of couscous, and let it cook for about five minutes. Then, remove the pot from the heat and cover tightly. Depending on the type of couscous you purchased, you will leave it to steam in the pot for anywhere from 5-20 minutes, being sure to give it a stir or toss every 5 minutes to prevent clumping. (There are a variety of methods for cooking couscous, but this is the method that I use and like.) After the couscous is finished, fluff it with a fork.
While the couscous steams, fill a large bowl with hot water and add your kale leaves. Let the kale sit for about ten minutes until it begins to wilt. Dry well–I like to use a salad spinner, but if you don’t have one just lay it on a tea towel and wring it out well.
In a large bowl combine the roasted veggies, the kale, the cranberries, the pumpkin seeds, and the couscous. Add about half the dressing to the couscous salad (keep reading for the directions) and toss well. I like to save the extra dressing to add to the salad when I serve it. The couscous is like little pasta and will soak up a lot of the dressing.
Make sure you add some cheese. You can add blue cheese or feta. And you can add it to the entire batch, or individual servings. That’s what we do in my house because we each prefer different kinds of cheese on our couscous salad.
To make the dressing:
Homemade salad dressing is so easy. And so delicious. And it takes this couscous salad recipe for ho-hum to oh-wow!
Find a jar with a tight fitting lid. I usually use a mason jar. If you don’t have a mason jar, simply combine all your ingredients in a large bowl and whisk well. Add olive oil, orange juice, apple cider vinegar, maple syrup, dijon, salt, pepper, and garlic, put on the lid, and shake it up. That’s all there is to it.
Enjoy!
This couscous salad is delicious when served at room temperature–the way I enjoyed it yesterday because I could not wait for it to cool down int he fridge.
It is equally delicious when served cold and will keep for up to four or five days in the fridge. It makes a nice lunch or side dish, or can be topped with some grilled chicken or shrimp and turned into a meal. I often make it on Sundays and send it in lunchboxes all week.
Don’t like couscous? No worries! Quinoa is an excellent alternative and can be subsisted for the couscous in this couscous salad recipe. You can use wild rice too.
Happy Eating!
Love big batch salads? Check out my Mediterranean Orzo salad for another delicious option.
Couscous Salad with Kale, Cranberries, and Butternut squash
Print RecipeIngredients
Salad
- 1 cup water
- 1/4 tsp salt
- 1/2 cup olive oil divided
- 1 cup couscous
- 3 cups kale leaves soaked and torn into bite size pieces
- 2 cups roasted cauliflower
- 3 cups roasted butternut squash
- 1/2 cup dried cranberries low sugar option if available
- 1/2 cup pumpkin seeds
- 1/2 cup feta or blue cheese crumbles
Dressing
- 1/2 cup olive oil
- 1/3 cup fresh squeezed orange juice
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 2 garlic cloves minced
- salt and pepper to taste
Instructions
Salad
- Preheat oven to 425 degrees.
- Cut butternut squash into chunks and toss with 3 tablespoons olive oil, salt and pepper. Spread on a parchment lined baking sheet and roast for about 30 minutes until soft and lightly browned.
- Toss cauliflower with 3 tablespoons olive oil, salt, and pepper and place on a parchment lined baking sheet and roast for about 25 minutes until soft and lightly browned.
- In a medium pot combine water, 2 tablespons olive oil, and salt and bring to a boil. When water is boiling, add couscous, stir vigorously and continue cooking for about 5 minutes. Do not overcook. Remove from heat, cover and let rest for about 5 minutes. Uncover and fluff with a fork before serving.
- Meanwhile, combine roasted veggies and wilted kale in a large bowl.
- When couscous is cool toss cranberries and pumpkin seeds into the veggie mixture. Stir in couscous. Sprinkle with feta or blue cheese and add about half the dressing to the coat the salad.
Maple Dijon Dressing
- In a jar with a tight-fitting lid, combine all ingredients together and shake vigorously to combine. Store extra dressing the refrigerator for up to 2 weeks.
