Marla Meridith

November 29, 2017



Butternut Squash Couscous Salad with Orange Vinaigrette #recipe on MarlaMeridith.com #salad
Butternut Squash Couscous Salad with Orange Vinaigrette #recipe on MarlaMeridith.com #salad
Butternut Squash Couscous Salad with Orange Vinaigrette #recipe on MarlaMeridith.com #salad

Butternut Squash Couscous Salad with Orange Vinaigrette

By Marla Meridith  , , , ,   , , , ,   , ,

November 29, 2017

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

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6-8 servings

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

1Cook the couscous and toss with some olive oil.

2Cook 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.

3Prepare 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.

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