Roasted Butternut Squash, Kale and Cranberry Couscous

Nutrition Notes

Ingredients

• 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 2 tablespoons olive oil
• salt and freshly-cracked black pepper
• 1 cup dry Israeli (pearl) couscous*, cooked in water according to package instructions
• 2 cups chopped kale leaves
• 1/3 cup dried cranberries (from DeLallo Salad Savors)
• 1/3 cup chopped walnuts (from DeLallo Salad Savors)
• 2 ounces goat cheese, crumbled (from DeLallo Salad Savors)
• easy orange vinaigrette (recipe below)
• 2 tablespoons apple cider vinegar
• 2 tablespoons DeLallo extra virgin olive oil
• 2 tablespoons freshly-squeezed orange juice
• pinch of salt and black pepper, to taste

Preparation

1. 1

   Step 1

   To Make The Couscous Salad:
2. 2

   Step 2

   Heat oven to 425°F.
3. 3

   Step 3

   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.
4. 4

   Step 4

   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 10-15 minutes, or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl.
5. 5

   Step 5

   Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
6. 6

   Step 6

   Serve warm, or refrigerate in a sealed container for up to 3 days.
7. 7

   Step 7

   To Make The Vinagirette:
8. 8

   Step 8

   Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.

9. Bon appetit!