Fall Couscous Salad
Fall Couscous Salad - Israeli couscous, spinach, butternut squash. cranberries and pecans all tossed with a balsamic vinaigrette. Great fall salad for the holidays, potlucks, or just because.
Servings: 6
Equipment
Ingredients
- 1 small butternut squash peeled and cubed
- 1 Tbls olive oil
- salt and pepper to taste
- 1 cup Israeli couscous uncooked
- 3 cups baby spinach
- 1/2 cup red onion finely chopped
- 1/2 cup dried cranberies
- 1/2 cup pecans chopped
Balsamic Dressing
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp dijon mustard
- 1 clove garlic grated
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Toss cubed butternut squash with olive oil, salt and pepper. Bake for 20-25 minutes until tender and turning golden brown. Remove from oven and cool completely.
- Cook couscous according to package directions. Cool completely.
- In a large bowl mix together spinach, couscous, squash, cranberries, onions, and pecans until well combined.
- In a small bowl whisk together the ingredients for the dressing until well combined.
- Pour dressing over the salad when ready to serve.
Nutrition
Serving: 1g | Calories: 266kcal | Carbohydrates: 18g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 138mg | Fiber: 3g | Sugar: 4g
