Description
Hearty Mediterranean-inspired autumn pearl couscous salad celebrates seasonal ingredients with robust flavors. Crisp roasted vegetables and herbed dressing create a delightful combination you will savor.
Ingredients
Scale
- 1 cup pearl couscous
- 1 cup butternut squash, pan-fried or roasted
- 1 cup kale leaves, chopped
- ⅓ cup dried cranberries
- ⅓ cup pecans, chopped
- ¼ red onion, thinly sliced
- ¼ cup (60 ml/2 fl oz) olive oil
- 2 tbsps spicy brown mustard (or Dijon)
- 2 tbsps fresh lemon juice
- 2 tbsps fresh orange juice
- 2 tbsps honey
- 2 tbsps apple cider vinegar
- 1 tsp crushed garlic
- Salt, to taste
- Pepper, to taste
Instructions
- Dressing Fusion: Whisk olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, salt, and pepper into a smooth, harmonious vinaigrette that captures autumn’s essence.
- Kale Transformation: Massage chopped kale with a portion of dressing, breaking down leaves until they become tender and glossy, creating a robust salad foundation.
- Couscous Integration: Combine cooked pearl couscous with prepared kale, mixing thoroughly to develop a complex textural base that interweaves grains and greens.
- Flavor Layering: Artfully incorporate dried cranberries, chopped pecans, roasted butternut squash, and delicately sliced red onion, distributing ingredients to ensure a balanced bite with varied textures and complementary tastes.
- Final Seasoning: Drizzle remaining dressing over the composed salad, gently tossing to coat every ingredient, allowing flavors to meld and intensify.
- Resting Phase: Let salad rest for 10-15 minutes before serving, enabling ingredients to harmonize and develop a deeper, more nuanced flavor profile.
- Storage Strategy: Refrigerate any remaining salad, which will maintain optimal taste and texture for up to three days, making it an excellent make-ahead dish.
Notes
- Massage Kale Technique: Softening kale by hand breaks down tough fibers, creating a more tender and palatable texture that absorbs dressing beautifully.
- Flavor Melding Time: Letting the salad rest for 10-15 minutes allows ingredients to harmonize, enhancing overall taste and allowing dressing to penetrate each component.
- Storage Smart: Refrigerated salad stays fresh and delicious for up to three days, making it perfect for meal prep and quick lunches throughout the week.
- Dressing Tip: Thoroughly whisking creates a smooth, well-integrated vinaigrette that evenly coats ingredients, ensuring balanced flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg