Honey Autumn Pearl Couscous Salad (Printable Version)

Vibrant autumn salad with pearl couscous, roasted squash, kale, pecans, and cranberries in honey-citrus dressing.

# What You'll Need:

→ For the Honey-Citrus Dressing

01 - 1/4 cup olive oil
02 - 1 tsp crushed garlic
03 - 2 tbsp honey
04 - Freshly ground black pepper to taste
05 - 2 tbsp freshly squeezed lemon juice
06 - 2 tbsp orange juice
07 - 2 tbsp apple cider vinegar
08 - Salt to taste
09 - 2 tbsp spicy brown or Dijon mustard

→ For the Salad Base

10 - 1 cup uncooked pearl couscous
11 - 1 cup chopped kale leaves, stems removed
12 - 1/3 cup chopped pecans
13 - 1/3 cup dried cranberries
14 - 1/4 cup thinly sliced red onion
15 - 1 cup cubed cooked butternut squash

# Directions:

01 - Whisk together olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, crushed garlic, salt, and black pepper in a small bowl until fully emulsified. Adjust seasoning to preference.
02 - Prepare pearl couscous according to package instructions using water or vegetable stock for enhanced flavor. Drain if necessary and spread on a tray to cool completely to room temperature.
03 - Roast cubed butternut squash at 400°F for 20 to 25 minutes until tender and golden brown. Allow to cool completely before assembling the salad.
04 - Remove stems from kale leaves and chop into bite-sized pieces. Slice red onion into thin half-moon slices.
05 - Place chopped kale in a large mixing bowl. Add one spoonful of dressing and massage the leaves with hands for 1 to 2 minutes until softened and darkened in color.
06 - Add cooled couscous, roasted butternut squash, dried cranberries, chopped pecans, and sliced red onion to the massaged kale. Gently toss to combine all components.
07 - Pour approximately 1/3 cup of dressing over the salad and toss until evenly coated. Serve chilled or at room temperature. Add extra fresh lemon juice just before serving if desired.

# Expert Suggestions:

01 -
  • The combination of sweet roasted squash, tangy cranberries, and nutty pecans captures everything we love about fall in one bowl
  • Massaging the kale transforms it from bitter and tough to silky and tender, a technique that forever changed how I prepare leafy greens
  • The honey citrus dressing strikes that perfect balance between sweet and acidic, making every bite sing
02 -
  • The kale massage step is not optional, it transforms the texture completely and makes the salad enjoyable even for kale skeptics
  • Letting the couscous cool completely prevents it from making the other ingredients soggy and keeps each element distinct
  • The dressing tastes better if you let it sit for at least 15 minutes, giving the garlic time to mellow and the flavors to meld
03 -
  • Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, shaking frequently, until fragrant and golden
  • Make the dressing in a jar and store any extra in the refrigerator for up to two weeks
  • If you want to save time, you can roast the squash and cook the couscous up to two days in advance
Go Back