Butternut Squash Pomegranate Couscous Salad
A vibrant and healthy fall salad featuring roasted butternut squash, pomegranate seeds, and fluffy couscous.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl large
- 1 Saucepan
Ingredients
Salad
- 2 cups cubed butternut squash
- 1 tbsp olive oil
- 1 cup couscous
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway through.
- In a saucepan, bring 1 1/2 cups of water to a boil. Add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Assembly
- In a large bowl, combine roasted squash, cooked couscous, pomegranate seeds, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle dressing over the salad and toss gently to combine.
Serving
- Transfer the salad to a serving platter and garnish with additional parsley, if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Roast the butternut squash until it's golden for an extra depth of flavor.
Ingredient Substitutions: You can use quinoa or farro instead of couscous.
How to Serve: Serve this salad as a side or a light main dish.
Storage & Freshness: Keep refrigerated and enjoy within 3 days for the best flavor.
Make-Ahead Tips: Prepare the components in advance and assemble before serving.
Ingredient Substitutions: You can use quinoa or farro instead of couscous.
How to Serve: Serve this salad as a side or a light main dish.
Storage & Freshness: Keep refrigerated and enjoy within 3 days for the best flavor.
Make-Ahead Tips: Prepare the components in advance and assemble before serving.