Fall Squash Salad
It’s the return of warm salads and that makes me super happy!!
This one is a great mix of texture and flavour! The combination of roasted squash, fresh kale, pearl couscous and sweet pomegranate gives a fantastic result!
- Servings: 4 to 6
- Preparation time: 20 minutes
- Cooking time: 25 minutes
Ingredients
Roasted Squash
- 2 tablespoons (30 mL) olive oil
- 2 garlic cloves, chopped
- 1 teaspoon (5 ml) paprika
- 1 tablespoon (15 ml) maple syrup or honey
- 1/2 teaspoon (2.5 mL) salt
- Pepper, to taste
- 1 butternut squash, peeled and cubed
Apple Cider Dressing
- 3 tablespoons (45 ml) apple cider vinegar
- 1 tablespoon (15 ml) white wine vinegar
- 1/4 cup (60 mL) olive oil
- 2 tablespoons (30 ml) whole-grain mustard
- 2 garlic cloves, chopped
- 1 tablespoon (15 ml) maple syrup or honey
- 3/4 teaspoon (3.75 mL) salt
- Pepper, to taste
Salad
- 2 cups (750 ml) cooked pearl couscous
- 1 avocado, sliced
- 4 cups (1 L) coarsely chopped kale
- 1/2 cup (125 ml) coarsely chopped fresh parsley
- 1/2 cup (125 ml) pomegranate seeds
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
I really can't wait for you to check it out!
Pre-order
Preparation
Roasted Squash
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine all the squash ingredients. Transfer to the baking sheet and bake for 25 minutes. Reserve.
Apple Cider Dressing
- In a small bowl, combine all dressing ingredients.
Salad
- In a large salad bowl, gently toss all salad ingredients with roasted squash and apple cider vinaigrette.
