Kale and Butternut Squash Salad with Couscous

This salad is what my autumn lunch dreams are made of. I love a kale salad with a punchy dressing to help tenderize the leaves, and with lots of tasty additions like butternut squash roasted until golden brown with crispy edges, feta, pomegranate arils, and chickpeas for protein, this is a salad that you’ll want to have on repeat. It would be delicious for Thanksgiving dinner or a Friendsgiving this fall.  One of the things that I love about a kale salad is that it can be made well in advance and won’t get soggy and wilted. It’s also delicious served at room temperature! During holiday cooking when so many things have to be timed just perfectly to serve at the right temperature, take one of the recipes you’re serving and make it as easy as possible.

Ingredients for Kale and Butternut Squash Salad

• Butternut squash. Butternut squash can be a little tedious to prep with the peeling, scooping out the seeds, and chopping. You’re going to roast it with a little bit of olive oil, salt, and pepper.
• Kale. I prefer flat-leaf or lacinato kale, but curly kale will also work.
• Pomegranate. They’re also tedious to prep, but I love the sweet crunch that they add to salads this time of year.
• Couscous. We are using Israeli couscous in this recipe due to the larger size.
• Chickpeas. I love adding chickpeas to salad for protein and their mild flavor.
• Feta. Cheese just makes salads better! Gorgonzola cheese will also work in this recipe.
• Olive oil. Olive oil goes into the dressing as well as drizzled over the butternut squash prior to roasting.
• Lemon juice. It goes into the dressing for a little bit of tartness.
• Apple cider vinegar. Olive oil and vinegar are the base of about every salad dressing! The apple cider vinegar gives a little sweetness here.
• Maple syrup. It will also add sweetness and a lovely fall flavor.
• Dijon mustard. Maple + Dijon are the perfect combination in this maple Dijon vinaigrette.
• Salt and pepper. Both for the dressing and for the roasted butternut squash.

How to Make Kale and Butternut Squash Salad 

• First, prep your squash. You’ll need to peel your butternut squash, scoop out the seeds, and chop into cubes. Preheat your oven and place the squash on a rimmed baking sheet lined with parchment paper. Drizzle with just enough olive oil to coat and season with salt and pepper. It’s important to not use too much olive oil or the butternut squash won’t get a crispy exterior. And that’s what we want for the best texture and flavor! Roast at 400 for about 25 minutes, flipping at least halfway to make sure they cook evenly.
• Next, cook your couscous according to package directions.
• While the squash is roasting, prepare the rest of your ingredients. Derib and thinly slice the kale and place in a large bowl.
• Make your maple Dijon vinaigrette. In a small bowl or liquid measuring cup, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Pour about half of the dressing over the kale and use your hands to massage it into the kale.
• To the kale add the couscous and toss to combine. Then add the roasted squash, chickpeas, pomegranate arils, and feta as well as the rest of the dressing. Toss to combine and serve!

Whether you make this kale and butternut squash salad with couscous for lunch or Thanksgiving, it’s delicious to make anytime you can get butternut squash and pomegranate while they’re in season and enjoy! It’s great for meal prep because the kale holds up well with the dressing.