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couscous salad in small bowl

Couscous Salad with Kale, Cranberries, and Butternut squash

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Ingredients

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.

Notes