Description
A vibrant and nutritious salad featuring couscous, seasonal vegetables, and a tangy dressing, perfect for autumn.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine the roasted vegetables, couscous, dried cranberries, walnuts, and feta cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper. Pour over the salad and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to add other seasonal vegetables like carrots or beets.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Autumn Harvest Couscous Salad, Fall Salad, Healthy Salad, Vegetarian Recipe