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Easy Autumn Pearl Couscous Salad Recipe with Maple Dressing

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Embrace the fall season with this tasty and nutritious pearl couscous salad packed with roasted vegetables, creamy feta, fresh herbs, pumpkin seeds, and a roasted lemon vinaigrette. It’s healthy and hearty and works super well for meal prep!

Ingredients

Scale
  • Warm Fall Pearl Couscous Salad
  • 8 oz pearl couscous
  • ½ butternut squash
  • 2 cups Brussel sprouts chopped
  • 1 head cauliflower chopped
  • 4–6 oz Feta
  • Handful of arugula/spinach
  • Chopped herbs Highly recommend dill here, chives, parsley, basil
  • 1/4 cup Pumpkin seeds
  • Olive oil
  • salt & pepper
  • Roasted Lemon Maple Vinaigrette
  • 1 lemon
  • 3–4 tbsp red wine vinegar
  • 1 tbsp whole grain mustard
  • 1 tbsp maple syrup
  • Pinch of salt
  • 5 tbsp olive oil

Instructions

  1. Warm Fall Pearl Couscous Salad:
  2. Cook 8 oz pearl couscous according to package instructions.
  3. Peel and chop ½ butternut squash, 2 cups Brussel sprouts, and 1 head cauliflower.
  4. Season vegetables with olive oil, salt & pepper, and roast in the oven until tender.
  5. Combine cooled couscous, roasted vegetables, 4-6 oz crumbled Feta, arugula/spinach, chopped herbs (dill, chives, parsley, basil recommended), and 1/4 cup pumpkin seeds in a large bowl.
  6. Roasted Lemon Maple Vinaigrette:
  7. Juice 1 lemon, add 3-4 tbsp red wine vinegar, 1 tbsp whole grain mustard, 1 tbsp maple syrup, pinch of salt, and 5 tbsp olive oil in a bowl. Whisk together until emulsified.
  8. Pour vinaigrette over salad and toss to combine.

Notes

This salad can be enjoyed warm or cold depending on preference. Make-ahead tip: Roast veggies and prepare couscous ahead to speed up assembly. Highly recommend fresh dill for extra flavor.

Find it online: https://www.delicetreats.com/autumn-pearl-couscous-salad/