Description
A vibrant salad balancing roasted butternut squash, sweet honey, and crunchy walnuts, perfect for gatherings.
Ingredients
Scale
- 1 cup pearl couscous
- 2 cups vegetable broth
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped apples
- 1/2 cup walnuts, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup honey
- Salt and pepper, to taste
Instructions
- Bring 2 cups of vegetable broth to a boil.
- Add in 1 cup of pearl couscous, then reduce the heat to low.
- Cover the saucepan and let it simmer for about 10-12 minutes until the couscous is tender and fluffy.
- Combine the cooked couscous with 1 cup of roasted butternut squash, 1/2 cup of dried cranberries, 1/2 cup of chopped apples, 1/2 cup of chopped walnuts, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh parsley in a large mixing bowl.
- Drizzle 1/2 cup of honey over the salad mixture.
- Toss everything together gently to combine and ensure the honey coats all the ingredients.
- Season with salt and pepper according to your taste.
Notes
Serve warm or chilled. Garnish with additional parsley or walnuts if desired. Keeps well in the refrigerator for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg