Fall is my absolute favorite time of year! The crisp air, the colorful leaves, and of course, the cozy comfort food. This Autumn Pearl Couscous Salad is one of my go-to recipes for celebrating the season. It’s packed with fall flavors like cranberries, butternut squash, and pecans, all tossed with a tangy honey-citrus dressing.
What makes this salad so special? Besides its delicious taste, it’s also incredibly versatile. You can serve it as a light lunch, a satisfying side dish, or even bring it to a potluck. It’s always a hit! Plus, it’s a great way to get your daily dose of vegetables and healthy fats.
Why You’ll Love It
This Autumn Pearl Couscous Salad is a true winner for so many reasons:
- Flavor Explosion: The combination of sweet cranberries, savory butternut squash, crunchy pecans, and tangy dressing is simply irresistible.
- Healthy and Satisfying: It’s packed with wholesome ingredients like whole grains, fruits, vegetables, and healthy fats, making it a nourishing and fulfilling meal.
- Quick and Easy: With minimal prep time and simple cooking steps, this salad comes together in a flash, making it perfect for busy weeknights.
- Versatile Side or Main: Enjoy it as a light lunch, a hearty side dish, or even a potluck contribution.
Autumn Pearl Couscous Salad
- Total Time: 40 mins
- Yield: 4 servings
Description
Here are a few tips to make your Autumn Pearl Couscous Salad even better:
* Massage Your Kale: Don’t skip the step of massaging the kale with a bit of dressing. This helps break down the tough fibers, making it more tender and flavorful.
* Toast Your Pecans: For an extra layer of nutty flavor, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the salad.
* Customize Your Squash: Pan-frying or roasting the butternut squash are both great options. Roasting brings out a deeper, caramelized flavor. If you’re short on time, you can buy pre-cut butternut squash at most grocery stores. For more quick lunch ideas, explore our Lunch category.
* Dressing Storage: Store leftover dressing in an airtight container in the refrigerator for up to a week.
Ingredients
- For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon spicy brown mustard
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 clove garlic, crushed
- Salt and pepper to taste
- For the Salad:
- 1 cup pearl couscous, cooked
- 1 cup chopped kale
- ½ cup dried cranberries
- ½ cup pecans, toasted
- ¼ cup thinly sliced red onion
- 1 cup butternut squash, roasted or pan-fried
Instructions
- Prep the Dressing: In a small bowl or jar, combine the olive oil, spicy brown mustard, lemon juice, orange juice, honey, apple cider vinegar, and crushed garlic. Whisk or shake vigorously to emulsify. Season with salt and pepper to taste. If you like it sweeter, add a touch more honey. If you prefer it more tangy, add a splash more vinegar.
- Prep the Kale: Place the chopped kale in a large bowl and drizzle with about a tablespoon of the dressing. Use your hands to massage the kale for a minute or two until it becomes slightly darker and more tender.
- Assemble the Salad: Add the cooked pearl couscous, dried cranberries, pecans, thinly sliced red onion, and the pan-fried or roasted butternut squash to the bowl with the kale. Pour about ⅓ cup of dressing over the salad and toss gently to combine. Add more dressing if desired.
- Chill and Serve: This salad is best served cold or at room temperature. If making it ahead, store the salad and dressing separately and combine just before serving.
Notes
This Autumn Pearl Couscous Salad is a delightful way to celebrate the flavors of fall. It’s quick to make, adaptable to your pantry, and perfect for a light lunch, a side dish, or even a potluck contribution. Don’t forget, you can easily customize this salad to fit your preferences. Swap out the squash for sweet potatoes or the pecans for walnuts.
The possibilities are endless! For more fall-inspired recipes, check out our Desserts category. I hope you enjoy this salad as much as my family does. Share your own Autumn Pearl Couscous Salad creations with me on social media! Find me on Facebook, Instagram, and Pinterest.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Mix
- Cuisine: American
Ingredient Lowdown
Let’s gather our delicious fall ingredients. For the dressing, we’ll use a blend of olive oil, spicy brown mustard (Dijon works beautifully too!), lemon juice, fresh orange juice, honey, apple cider vinegar, crushed garlic, salt, and pepper. This vibrant mix creates a sweet and tangy counterpoint to the hearty salad.
The salad itself brings together the delightful textures of cooked pearl couscous, chewy dried cranberries, crunchy pecans, thinly sliced red onion, chopped kale, and pan-fried or roasted butternut squash. Feel free to adjust the quantities to your liking. You can even add other veggies you enjoy!
Shopping Tip: Look for butternut squash that feels heavy for its size and has smooth, unblemished skin.
Step-by-Step Instructions
Step 1: Prep the Dressing
In a small bowl or jar, combine the olive oil, spicy brown mustard, lemon juice, orange juice, honey, apple cider vinegar, and crushed garlic. Whisk or shake vigorously to emulsify. Season with salt and pepper to taste. If you like it sweeter, add a touch more honey. If you prefer it more tangy, add a splash more vinegar.
Step 2: Prep the Kale
Place the chopped kale in a large bowl and drizzle with about a tablespoon of the dressing. Use your hands to massage the kale for a minute or two until it becomes slightly darker and more tender.
Step 3: Assemble the Salad
Add the cooked pearl couscous, dried cranberries, pecans, thinly sliced red onion, and the pan-fried or roasted butternut squash to the bowl with the kale. Pour about ⅓ cup of dressing over the salad and toss gently to combine. Add more dressing if desired.
Step 4: Chill and Serve
This salad is best served cold or at room temperature. If making it ahead, store the salad and dressing separately and combine just before serving.
Better-Than-Grandma Tips
Here are a few tips to make your Autumn Pearl Couscous Salad even better:
- Massage Your Kale: Don’t skip the step of massaging the kale with a bit of dressing. This helps break down the tough fibers, making it more tender and flavorful.
- Toast Your Pecans: For an extra layer of nutty flavor, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the salad.
- Customize Your Squash: Pan-frying or roasting the butternut squash are both great options. Roasting brings out a deeper, caramelized flavor. If you’re short on time, you can buy pre-cut butternut squash at most grocery stores. For more quick lunch ideas, explore our Lunch category.
- Dressing Storage: Store leftover dressing in an airtight container in the refrigerator for up to a week.
Flavor Twists
Here are a few ideas for customizing your Autumn Pearl Couscous Salad:
- Sweet Potato Swap: Substitute the butternut squash with roasted sweet potatoes for a sweeter flavor.
- Nutty Variations: Try walnuts, almonds, or pumpkin seeds instead of pecans.
- Fruity Additions: Dried apricots or chopped apples would be a delicious addition.
- Cheesy Goodness: Crumbled feta cheese or goat cheese would complement the flavors beautifully.
- Herby Infusion: Add some chopped fresh herbs like parsley or mint for a fresh, vibrant touch. For more salad inspiration, visit our Dinner recipe section.
What is pearl couscous?
Pearl couscous is made from semolina wheat and is shaped into small, round balls. It’s larger than regular couscous and cooks up light and fluffy, with a pleasing texture. It can be found in many grocery stores, often near other grains like rice and quinoa.
Can I make this salad gluten-free?
Absolutely! If you need to avoid gluten, quinoa is an excellent substitute for pearl couscous. It has a similar texture and cooks in about the same amount of time.
Can I make this salad ahead of time?
Yes, you can prepare the salad and the dressing up to 2 days in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to serve, toss the salad with the dressing and enjoy!
What goes well with this salad?
This salad is perfect with roasted chicken, grilled salmon, or even alongside a hearty soup. You could also add some grilled chickpeas or crumbled feta cheese for extra protein.
How to Serve
This Autumn Pearl Couscous Salad is a versatile dish that can be enjoyed in many ways:
- Light Lunch: Enjoy it as a complete meal, especially for a light lunch. Add some grilled chicken or chickpeas for extra protein.
- Side Dish: It pairs beautifully with roasted chicken, grilled fish, or even a simple soup like our Creamy Tomato Soup.
- Potluck Favorite: This salad travels well and is always a hit at potlucks and gatherings.
- Meal Prep: Make a big batch at the beginning of the week and enjoy it for lunches or dinners throughout the week.
That’s a Wrap
This Autumn Pearl Couscous Salad is a delightful way to celebrate the flavors of fall. It’s quick to make, adaptable to your pantry, and perfect for a light lunch, a side dish, or even a potluck contribution. Don’t forget, you can easily customize this salad to fit your preferences. Swap out the squash for sweet potatoes or the pecans for walnuts.
The possibilities are endless! For more fall-inspired recipes, check out our Desserts category. I hope you enjoy this salad as much as my family does. Share your own Autumn Pearl Couscous Salad creations with me on social media! Find me on Facebook, Instagram, and Pinterest.
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