This autumn couscous salad recipe is healthful, hearty and tremendous flavorful. It really is the very best salad of the season — and since it makes use of hearty substances, it retains tremendous effectively for a couple of days within the fridge (aka nice for meal prep!).
It’s cozy, recent salad that’s excellent for lunch, gatherings, or to function a straightforward aspect dish. I can’t wait so that you can attempt it ❤️.
- All the autumn flavors: I’m talkin’ butternut squash, Brussels sprouts, hearty kale, and essentially the most wonderful selfmade maple balsamic dressing.
- Simple prep: Essentially the most time consuming a part of this recipe is roasting the veggies. Apart from that, it’s all about meeting. Plus, it retains effectively within the fridge for the week.
- Customizable: Don’t have every part available for this salad? I’m recommending a couple of simple swaps to customise this recipe to your liking or what you’ve got available.
Components Wanted
- Veggies: Butternut squash, Brussels sprouts, kale and crimson onion come collectively so as to add add a lot crunch, and steadiness in taste.
- Herbs: Thyme is an iconic herb of autumn, and also you’ll want recent Thyme for this salad. I don’t suggest substituting for dried Thyme.
- Combine-ins: You’ll combine in pearl couscous, Boursin cheese and crunchy lentils proper earlier than serving. All 3 add nice taste depth and contrasting texture.
- Dressing: This selfmade dressing can’t be beat! The mix of balsamic vinegar, maple, dijon and salt (amongst a couple of different pantry staples) actually is integral to the flavour of this salad. In the event you should go along with store-bought, I like to recommend a balsamic dressing.
- Butternut squash –> Candy potatoes or carrots
- Couscous –> Quinoa, barley, farro or another grain
- Boursin cheese –> Any tender cheese like goat or feta (you possibly can even skip the cheese if you wish to hold this dairy free)
- Add a meat protein –> After I serve this salad as a most important dish, I like so as to add a meat protein. My go-to is my bone-in crispy rooster thighs, however my air fryer rooster breast, would even be delish.
Ideas for Making This Couscous Salad Recipe
For fluffy and by no means mushy couscous: I like to recommend making your pearl couscous in accordance with bundle instructions, after which straining off any further liquid and giving it a fast rinse beneath chilly water. Then, unfold it out on a paper towel to soak up any extra liquid whilst you assemble the remainder of the salad.
Can’t discover crunchy lentils? I get it! Typically they are often onerous to seek out at some grocery shops. Be at liberty to substitute your favourite chopped nut. I’ve made this salad with chopped walnuts and shelled solar flower seeds, and each have been scrumptious alternate options.
Learn how to Serve It
This autumn salad is ideal for fall gatherings, meal prep for simple lunch, as a aspect dish, or a most important. It really is that versatile! Need to add a meat protein? Serve it with my crispy parmesan crusted rooster and even this excellent spatchcock rooster.
Retailer leftover couscous salad in an hermetic container within the fridge for as much as 3-5 days. Toss once more earlier than serving leftovers to freshen issues up and redistribute the dressing.
Extra of My Favourite Salad Recipes
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Preheat the oven to 450ºF and line a baking sheet with parchment paper.
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Add the butternut squash and Brussels sprouts to the baking sheet. Add the olive oil, salt, pepper, and recent thyme to the greens and toss to coat. Roast the greens for 20 minutes, tossing midway by. Take away from the oven and put aside.
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Put together the couscous. Deliver 1.5 cups of salted water to a boil. Add the couscous. Deliver to a boil once more after which cowl and cut back the warmth to low and simmer for quarter-hour. Take away from the warmth. Pressure out any remaining liquid and rinse with chilly water. Put aside.
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Place kale in a bowl and drizzle with olive oil. Therapeutic massage the kale together with your arms till it softens. Add the cranberries, crimson onion, chickpeas, roasted greens, and couscous to the kale. Toss to mix.
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Add all the substances for the dressing to a bowl and whisk to mix. Pour the dressing over the salad and toss to coat.
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High the salad with Boursin cheese and dried lentils. Salt and pepper to style.
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Serve instantly or retailer within the fridge to chill and absorb flavors.
- Candy potatoes can be utilized to interchange the butternut squash.
- Be at liberty to make use of pre-cooked couscous or another grain. Some replacements for couscous could possibly be quinoa, barley, or farro.
Energy: 328 kcal, Carbohydrates: 51 g, Protein: 12 g, Fats: 9 g, Fiber: 11 g, Sugar: 4 g
Diet info is robotically calculated, so ought to solely be used as an approximation.
Images by: The Wood Skillet
