Couscous Salad With Roasted Butternut Squash
If you want to change your traditional salad for another healthy dish, this couscous salad could be a great fit! Beautiful colors, textures, flavors and perfect for your nutrition.
🔸1 butternut squash
🔸2 tablespoons olive oil
🔸1 1/2 cups pearl couscous (if you can’t find, replace it by orzo pasta or the traditional couscous).
🔸3 cups baby spinach
🔸1/2 cup red onions (thinly sliced)
🔸1/2 cup dried cranberries
🔸1/2 cup toasted pecans
🔸3 tablespoons orange juice
🔸1 tablespoon dijon mustard
🔸1/4 teaspoon garlic powder
🔸3 tablespoons honey
🔸2 tablespoons apple cider vinegar
🔸1/3 cup olive oil
Preheat the oven. Peel and dice the butternut squash and place them on a baking sheet. Sprinkle with salt, pepper and olive oil. Roast them during 20-25 minutes in the oven.
Prepare the couscous (see package for cooking time and instructions).
For the dressing, pour the orange juice, mustard, garlic powder, apple cider, vinegar, olive oil, salt and pepper in a mason jar. Screw on the lid and shake. Add salt and pepper if needed.
In the bowl of your choice, bring together all the ingredients of the salad and gently add the serving.
Ready to eat!