As the seasons change, so do our cravings. This Autumn Pearl Couscous Salad is a delicious way to embrace fall without giving up that fresh, light feeling. It's a symphony of textures and flavors, from the fluffy couscous to the tender roasted butternut squash, and sweet dried cranberries. A celebration of all the best fall produce, it's a standout dish that's easy to make and impossible to resist!

INGREDIENTS

Dressing

1/4 cups olive oil

2 tbsp spicy brown mustard (dijon works too)

2 tbsp lemon juice

2 tbsp fresh orange juice

2 tbsp honey

2 tbsp apple cider vinegar

1 tsp garlic crushed

Salt and pepper (to taste)

Couscous Salad

1 cup pearl couscous, cooked

1/3 cups dried cranberries

1/3 cup pecans

1/4 red onion, thinly sliced

1 cup kale leaves, chopped

1 cup butternut squash pan fried or roasted

INSTRUCTIONS

1. Combine all the ingredients of the dressing. Shake or stir well. Save extras in an airtight container or jar in the fridge if there are any. Taste and adjust as needed. 

2. Toss the kale first in a spoon of dressing and massage it to make it more tender. Then, add the rest of the salad ingredients with about a 1/3 cup of dressing. How much dressing is up to you! Enjoy this salad cold. It is a great make-ahead meal prep salad to keep in the fridge!

To make this gluten-free, substitute the couscous with quinoa. 

To make it vegan, substitute the honey with syrup or agave.