Kale and Butternut Squash Salad with Couscous
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 3 large or 6 small servings
 
A truly delicious fall salad with kale, butternut squash, and a maple mustard vinaigrette
Ingredients
Kale and Butternut Salad
  • 4-5 cups cubed butternut squash
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 cup couscous
  • 1 bunch flat-leaf kale
  • 1 can chickpeas, drained and rinsed
  • ¾ cup pomegranate arils
  • ½ cup feta cheese
Maple Mustard vinaigrette
  • 4 tbsp. olive oil
  • ½ lemon, juiced
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. maple syrup
  • ½ tsp. salt
  • ½ tsp. pepper
Instructions
  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spread the butternut squash over the pan. Drizzle with 2 tbsp. of olive oil and sprinkle with salt and pepper. Use your hands to toss to coat and roast for 30-35 minutes, tossing halfway in between cooking time to ensure they are golden brown on all sides.
  2. Bring 2 cups of water to a boil and add the couscous. Cook according to package directions and set aside.
  3. De-rib the kale and cut into thin strips. Place into a large bowl.
  4. In a small bowl or in a mason jar, add all the ingredients for the vinaigrette: olive oil, lemon juice, apple cider vinegar, mustard, maple syrup, salt, and pepper. Whisk or shake the jar until well combined. Drizzle about half of the dressing onto the kale and use your hands to massage the dressing into the kale.
  5. Add the couscous to the kale and mix to combine. Then add the butternut squash, chickpeas, pomegranate, and feta. Add the rest of the dressing, toss again, and serve.
  6. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/kale-and-butternut-squash-salad-with-couscous/