Autumn Pearl Couscous Salad

This Autumn Pearl Couscous Salad is a vibrant, flavorful dish that captures the essence of Fall. With roasted butternut squash, sweet cranberries, crunchy pecans, and creamy feta, it’s a perfect side dish for your fall gatherings. The combination of maple syrup and balsamic vinegar adds a subtle sweetness and tang, making this salad a delightful balance of flavors. Whether served warm or chilled, it’s a refreshing addition to any meal, especially during the crisp autumn months.

INGREDIENTS

• Pearl couscous: 1 ½ cups, cooked according to package instructions
• Olive oil: 1 tbsp, for roasting the butternut squash
• Butternut squash: 1 cup, cubed and roasted
• Dried cranberries: ¼ cup, for a burst of sweetness
• Chopped pecans: ¼ cup, for a crunchy texture
• Feta cheese: ½ cup, crumbled, for a creamy, tangy element
• Maple syrup: 1 tbsp, for a touch of sweetness
• Balsamic vinegar: 1 tbsp, to balance the flavors with a tangy note
• Salt and pepper: to taste, for seasoning

INSTRUCTIONS

Step 1:

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.

Step 2:

Cook the pearl couscous according to the package instructions, then set aside to cool.

Step 3:

In a large bowl, combine the roasted butternut squash, cooked couscous, dried cranberries, chopped pecans, and feta cheese.

Step 4:

Drizzle with maple syrup and balsamic vinegar, then toss to combine. Season with salt and pepper to taste. Serve warm or chilled.

Serving and Storage Tips

• This salad can be served warm as a side dish or chilled for a refreshing take. It pairs well with roasted meats, Thanksgiving turkey, or as part of a vegetarian feast.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits.

Helpful Notes

• If you prefer a nut-free version, you can substitute the pecans with sunflower seeds or omit them entirely.
• For extra flavor, try adding a handful of arugula or spinach to the salad.

Tips from Well-Known Chefs

• Chef Gordon Ramsay suggests adding a touch of honey to the balsamic vinegar for a deeper flavor profile.

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