Roasted Butternut Squash, Kale and Cranberry Couscous
Ingredients
Couscous Salad Ingredients
-
1
small
butternut squash, peeled, seeded, and diced into ½-inch cubes
-
2
tablespoons
olive oil
-
to taste
salt and freshly-cracked black pepper
-
1
cup
dry Israeli (pearl) couscous, cooked
-
2
cups
chopped kale leaves
-
⅓
cup
dried cranberries
-
⅓
cup
chopped walnuts
-
2
ounces
goat cheese, crumbled
-
to taste
easy orange vinaigrette
Vinaigrette Ingredients
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
freshly-squeezed orange juice
-
a pinch
salt and black pepper
Instructions
- Preheat the oven to 425°F.
- Toss the cubed butternut squash with olive oil, salt, and pepper in a large mixing bowl.
- Spread the squash on a parchment-covered baking sheet and bake for 15 minutes.
- Flip the squash and bake for an additional 10-15 minutes until tender and slightly browned.
- Transfer the roasted squash back to the mixing bowl.
- Add the cooked couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette to the bowl and toss to combine.
- Serve warm or refrigerate in a sealed container for up to 3 days.
- To make the vinaigrette, whisk all ingredients together until combined, adjusting seasoning as needed.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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