How To Make Roasted Butternut Squash, Kale and Cranberry Couscous
This couscous recipe is full of bright colors and fresh produce, such as kale, butternut squash, cranberry, and nuts. Such a great vegetarian treat!
For Couscous Salad:
- 1smallbutternut squash,peeled, seeded, and diced into ½-inch cubes
- 2tbspolive oil
- black pepper,freshly-cracked
- 1cupcouscous,dry Israeli pearl, cooked in water according to package instructions
- 2cupskale leaves,chopped
- ⅓cupdried cranberries
- 2ozgoat cheese,crumbled
- 2tbspapple cider vinegar
- 2tbspolive oil,extra virgin
- 2tbsporange juice,freshly squeezed
- salt and black pepper,pinch, to taste
Heat oven to 425 degrees F.
In a large mixing bowl, toss cubed butternut squash with olive oil. Sprinkle with a few generous pinches of salt and pepper, and toss until combined.
Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Bake for 15 minutes, then remove from the oven and flip the squash for even cooking.
Bake for an additional 10 to 15 minutes, or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl.
Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
Serve warm, or refrigerate in a sealed container for up to 3 days.
Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.
- Calories: 398.10kcal
- Fat: 17.32g
- Saturated Fat: 4.05g
- Monounsaturated Fat: 10.64g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 52.89g
- Fiber: 4.84g
- Sugar: 9.09g
- Protein: 9.46g
- Cholesterol: 6.52mg
- Sodium: 420.07mg
- Calcium: 86.06mg
- Potassium: 419.73mg
- Iron: 1.66mg
- Vitamin A: 480.89µg
- Vitamin C: 29.25mg
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