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Recipe: Butternut Squash Couscous Salad with Orange Vinaigrette

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

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

 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.

Nutrition Facts

Serving Size 6-8 servings