Autumn Pearl Couscous Salad with Roasted Butternut Squash Recipe


This pearl couscous salad is the epitome of Autumn! Loaded with roasted butternut squash chunks, tons of sweet cranberries, nutty pecans, all tossed with Israeli couscous, and a dijon vinaigrette.

Ingredients

SALAD:
1 butternut squash, peeled and diced
2 tablespoons olive oil
salt and pepper
1 ½ cups dry pearl couscous, (cooked to package directions)
3 heaping cups baby spinach
½ cup red onions, thinly sliced
½ cup dried cranberries
½ cup toasted pecans

DRESSING:
3 tablespoons orange juice
1 tablespoon dijon mustard
¼ teaspoon garlic powder
3 tablespoons honey
2 tablespoons apple cider vinegar
⅓ cup olive oil
salt and pepper

Instructions


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