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Fall Harvest Pearl Couscous Salad

Fall harvest pearl couscous salad combines roasted butternut squash, kale, crisp apple, cranberries, pecans, and feta with a tangy maple-Dijon dressing. The pearl couscous and tender squash make this a hearty salad with a mix of sweet, savory, and crunchy textures.
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Prep Time 20 minutes
Cook Time 40 minutes
Standing and cooling 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 1.5 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 0.5 tsp kosher salt divided
  • 0.25 tsp black pepper divided
For the couscous
  • 2 cups low-sodium vegetable broth
  • 1.5 cups pearl couscous
For the dressing
  • 0.25 cup extra-virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 cloves garlic 1 small clove, minced
For the salad
  • 5 oz kale stems removed and leaves thinly sliced
  • 1 apple crisp, cored and thinly sliced
  • 0.5 cup dried cranberries
  • 0.5 cup pecans roughly chopped
  • 0.75 cup feta crumbled

Equipment

  • 1 12x18-inch rimmed baking sheet
  • 1 2-quart saucepan

Method
 

Roast the squash
  1. Heat the oven to 425°F.
  2. Line a 12x18-inch rimmed baking sheet with parchment paper.
  3. Toss the squash with the vegetable oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  4. Spread the squash in a single layer on the baking sheet.
  5. Roast for 25–30 minutes, turning once, until the squash is browned and fork-tender.
Cook the couscous
  1. Bring the broth to a boil in a 2-quart saucepan.
  2. Stir in the couscous, cover, and reduce the heat to low.
  3. Simmer for 8–10 minutes, until the liquid is absorbed.
  4. Remove from the heat and let stand covered for 5 minutes.
  5. Uncover and cool for 10 minutes, fluffing with a fork.
Make the dressing
  1. Whisk together the olive oil, vinegar, maple syrup, Dijon, garlic, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl.
Assemble the salad
  1. Put the kale in a large serving bowl.
  2. Add 1 tablespoon of the dressing and massage the leaves for 1–2 minutes until softened.
  3. Add the cooled couscous and squash, apple, cranberries, and pecans.
  4. Pour over the remaining dressing and toss to combine.
  5. Fold in the feta.

Notes

For the best texture, add the apple just before serving. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the kale and apple soften. For a dairy-free option, use dairy-free feta.