This salad ended up being much sweeter than I thought it would be, even after you take the spicy vinaigrette into consideration. The reaction: “Good fall food.”
Whole Wheat Pearled Couscous with Butternut Squash and Dried Cranberries
Serves 8-10
Adapted from The Kitchn’s Couscous Salad with Butternut Squash and Cranberries
1 medium (2 1/2 - 3 lb) butternut squash, peeled and prepped to a 1/2-inch dice
1 onion, thinly sliced
1/2 cup dried cranberries
1 cup uncooked whole wheat pearled couscous
4-5 tablespoons white wine vinegar
2 tablespoons olive oil
Zest of one orange
1/2 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1-3 teaspoons salt
1 can garbanzo beans, drained
3 oz goat cheese
Directions:
1. Pre-heat oven to 425° F. Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.
2. Bring 4 cups of water to a boil in a medium saucepan. Add some salt to the water before pouring in the couscous. Bring back to a boil, and let simmer for 10 minutes. Drain couscous when it’s finished cooking.
3. In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
4. Combine squash, onions, couscous, garbanzo beans, and cranberries in a large bowl. Pour the dressing over the salad and stir to combine. Crumble the goat cheese into chunks with your fingers and gently fold them into the salad. Taste to check seasoning and add salt if needed.
Notes: This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week.
