Ingredients
Scale
- 1 cup cooked pearl couscous
- 1 cup chopped kale leaves
- 1 cup cooked butternut squash
- 1/3 cup dried cranberries
- 1/3 cup pecans (roughly chopped)
- 1/4 cup olive oil
- 1 tsp crushed garlic
- 2 tbsp honey
- black pepper to taste
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp orange juice
- 2 tbsp apple cider vinegar
- salt to taste
- 2 tbsp spicy brown or Dijon mustard
Instructions
- In a mixing bowl, whisk together olive oil, crushed garlic, honey, lemon juice, orange juice, apple cider vinegar, salt, black pepper, and mustard to create the dressing.
- Chop kale leaves and cube the butternut squash.
- In a large bowl, combine cooled pearl couscous, kale, butternut squash, dried cranberries, pecans, and sliced red onion.
- Drizzle the dressing over the salad mixture and toss gently until well combined.
- Serve immediately or chill in the refrigerator for about 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Autumn
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg