I’m STUFFED. T-Day has come and gone and now it’s time for all things Christmas!!! I’m excited yet still hanging onto all things Fall for now. Like this salad! After yesterday I need a detox. Green smoothies and salads for me right now. This one has the works, I love it! Roasted butternut squash, pearl couscous (my fav!), walnuts, craisins, goat cheese, kale, and orange vinaigrette.
I know, it’s a lot going on but it’s still simple enough to throw together. You’re going to need the health factor here after all your Black Friday shopping! Are you a BF shopper? I am NOT. I went a few times and those people be cuh-razy. I’m not one for crowds and crazies so I couldn’t hang. The hubs and I have made Black Friday our Christmas decorating day.
Out for a morning coffee date, pick up a tree, and back home into our pj’s we go. Decorating, movies, hot apple cider, and normally leftovers but I just can’t hang today. I need salad! So, here you go. One of my fall favorites! Ali from Gimme Some Oven has a knack for always knowing exactly what I like and making it absolutely gorgeous + delicious. This recipe is no exception.
- 1 small butternut squash, peeled, seeded, and diced into ½-inch cubes
- (Tip: To easily peel & cut, stab the squash a few times with a knife & microwave for 2-3 minutes)
- 2 Tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup dry Israeli (pearl) couscous, cooked in water according to package instructions
- 2 cups chopped kale leaves
- ⅓ cup dried cranberries (I used craisins)
- ⅓ cup chopped walnuts
- 2 ounces goat cheese, crumbled
- Vinaigrette Ingredients:
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 2 tablespoons freshly-squeezed orange juice
- Pinch of salt and black pepper, to taste
- Preheat the oven to 425 degress. Toss cubed butternut squash with olive oil, salt and pepper, and toss until combined.
- Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Bake for 15 minutes, then remove from the oven and flip the squash for even cooking. Bake for an additional 10-15 minutes, or until the squash is tender and slightly browned around the edges. Remove from oven and transfer to a large mixing bowl.
- Add cooked couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
- Serve warm, or refrigerate in a sealed container for up to 3 days.
- For the Vinaigrette:
- Whisk all ingredients together until combined or add to a mason jar and shake until combined. Taste, and season with additional salt and pepper if needed.