Name: Butternut Squash Couscous Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Israeli
Ingredients: 1 cup pearl couscous; 1 1/2 cups diced butternut squash (1/2" cubes); 2 teaspoons extra virgin olive oil; 2 cups baby spinach, roughly chopped; 1/4 cup dried cranberries; sea salt, to taste; 2 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 1/2 teaspoon honey; 1 clove garlic, minced; sea salt, to taste

Israeli

Healthy

Bowl

Whisk

Preheat the oven to 425°F. Place the butternut squash cubes on a large baking sheet. Drizzle with olive oil and season with sea salt. Toss to combine. Bake for 15-20 minutes, flipping halfway, until tender.

Meanwhile, cook the couscous according to package directions. Set aside.

In a small jar or bowl, shake or whisk together all the vinaigrette ingredients until combined. Taste and season with sea salt, as needed.

In a large bowl, toss the couscous, roasted butternut squash, spinach, and dried cranberries together. Drizzle with vinaigrette and toss one more time to combine. Serve warm or cold, and enjoy!

Butternut Squash Couscous Salad

Utensils needed:

Overview

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