Autumn Pearl Couscous Salad

This couscous salad is already a hit with friends & family! It’s loaded with seasonal favorites like roasted butternut squash, massaged kale & tart cranberries all tossed in a sweetened maple-cider vinaigrette then topped with toasted pecans! We love it’s sweet & savory flavors plus crunchy texture from the pecans. But the best part? It can easily be meal prepped for lunches during the week! Toss in some diced chicken for added protein or a sprinkle of cheese for extra flavor!

Full recipe is on my website. (Linked in my profile⬆️ - search “Autumn Couscous Salad” in the search bar.)

Ingredients you’ll need for the salad:

Pearl couscous (Israeli couscous)

Kale

Butternut squash

Dried cranberries

Red onion

Toasted pecans

Olive oil (for roasting the squash)

Ingredients you’ll need for the vinaigrette:

Olive oil

Maple syrup

Fresh orange juice

Apple cider vinegar

Dijon mustard

Salt & black pepper

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