Roasted Squash Couscous Salad
15m prep 25m cook 35m ready
A hearty salad featuring roasted butternut squash, pearl couscous, arugula, almonds, and pecorino cheese with a balsamic honey dressing.
Ingredients
- 1 medium butternut squash peeled, seeded and cut into ½-inch pieces
- 2 1/2 tbsp extra virgin olive oil divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cup pearl couscous
- 2 tbsp balsamic vinegar
- 2 tsp honey
- 0.5 small red onion sliced
- 4 cup baby arugula
- 1/2 cup blanched almonds toasted and chopped
- 1/2 cup pecorino cheese shaved with peeler
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 224 mg
- Iron: 1.17 mg
- Magnesium: 64.7 mg
- Phosphorus: 199 mg
- Potassium: 290 mg
- Zinc: 0.93 mg
Let's Cook
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Step 1.
Heat oven to 450°F. On a rimmed baking sheet, toss the butternut squash pieces with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast until golden brown and tender, 20 to 25 minutes.
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Step 2.
While the squash roasts, cook the pearl couscous according to package directions. Drain and refrigerate until ready to use.
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Step 3.
In a large bowl, whisk together 2 tablespoons balsamic vinegar, 2 teaspoons honey, and the remaining 1½ tablespoons olive oil. Add the sliced red onion and toss to coat. Let sit for 5 minutes to lightly pickle the onion.
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Step 4.
Add the chilled couscous to the bowl with the onion mixture and toss well to combine. Then gently fold in the roasted squash, baby arugula, toasted chopped almonds, and shaved pecorino cheese. Serve immediately or refrigerate for up to one day.
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