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Butternut Squash Couscous Salad with Orange Vinaigrette

We love this light couscous salad with winter squash served as a holiday side or weekday lunch.

Butternut Squash Couscous Salad with Orange Vinaigrette #recipe on MarlaMeridith.com #salad
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 2 cups couscous, cooked to package directions
 1 1/2 - 2 lb butternut squash
 1/2 cup pomegranate arils
 handful of fresh mint, chopped
Orange Vinaigrette
 1/2 cup freshly squeezed orange juice
 1 tbsp orange zest
 2 tbsp apple cider vinegar
 2 tsp fresh lemon juice
 1/4 tsp ground ginger
 1 tsp Dijon mustard
 1 tbsp honey
 1/2 cup olive oil
 salt and freshly ground black pepper
1

Cook the couscous and toss with some olive oil.

2

Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.

3

Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.

Ingredients

 2 cups couscous, cooked to package directions
 1 1/2 - 2 lb butternut squash
 1/2 cup pomegranate arils
 handful of fresh mint, chopped
Orange Vinaigrette
 1/2 cup freshly squeezed orange juice
 1 tbsp orange zest
 2 tbsp apple cider vinegar
 2 tsp fresh lemon juice
 1/4 tsp ground ginger
 1 tsp Dijon mustard
 1 tbsp honey
 1/2 cup olive oil
 salt and freshly ground black pepper

Directions

1

Cook the couscous and toss with some olive oil.

2

Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.

3

Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.

Butternut Squash Couscous Salad with Orange Vinaigrette

~ Marla Meridith

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