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!
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- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Servings: 4 to 6
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
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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.
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