Oh, you guys, fall is *totally* my season! And nothing screams autumn like a bowl piled high with vibrant colors and cozy flavors. That’s why I’m so obsessed with this Autumn Pearl Couscous Salad right now. Seriously, it’s like a party in your mouth, a happy little dance of sweet and savory that just GETS me, you know? I love how it works as a side dish, but honestly? Sometimes I just eat a big bowl of it for lunch. No shame!
I remember the first time I had a salad like this – it was at a little farm-to-table cafe during peak apple-picking season. The air smelled like cinnamon and woodsmoke, and this salad just *fit* perfectly. I’ve been tweaking and perfecting my own version ever since, and trust me, this Autumn Pearl Couscous Salad is where it’s at!
Why You’ll Love This Autumn Pearl Couscous Salad
Okay, so why should you even bother making this Autumn Pearl Couscous Salad? Let me tell you!
- Super easy to throw together – even on a busy weeknight!
- The sweet and savory combo? *Chef’s kiss*.
- It’s AMAZING for meal prep. Make a big batch on Sunday and lunch is sorted!
- Got picky eaters? No problem! You can totally swap out ingredients to suit your taste.
- And let’s be real, it LOOKS gorgeous! Perfect for potlucks or Thanksgiving. Who doesn’t love a pretty salad?
Ingredients for Your Autumn Pearl Couscous Salad
Alright, let’s get down to the nitty-gritty! Here’s what you’ll need to whip up this Autumn Pearl Couscous Salad masterpiece. Don’t worry, it’s mostly stuff you probably already have!
- 1 cup pearl couscous
- 2 cups vegetable broth
- 1/2 cup butternut squash, diced
- 1/2 cup cranberries, dried
- 1/4 cup pecans, chopped
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste (duh!)
Ingredient Notes for the Best Autumn Pearl Couscous Salad
Okay, a few little things to keep in mind here! For the cranberries, I usually go with the sweetened dried ones, but if you’re watching your sugar, the unsweetened ones work just fine too. Pecans are my go-to nut, but walnuts or even toasted pumpkin seeds would be amazing! As for the vinegar, if you don’t have apple cider vinegar, white wine vinegar will do in a pinch. But seriously, the apple cider vinegar just *screams* fall, ya know?
How to Make Autumn Pearl Couscous Salad: Step-by-Step Instructions
Okay, ready to get cooking? This Autumn Pearl Couscous Salad is seriously easy, but let’s walk through it step-by-step so you nail it every time. Don’t worry, I’m not gonna leave you hanging! We’ll start with the couscous, then tackle the squash, and before you know it, BAM! Salad perfection.
Preparing the Autumn Pearl Couscous
First things first, let’s get that pearl couscous cooking. Just dump it in a pot with the vegetable broth and follow the package directions. You want it al dente – not mushy! Once it’s cooked, drain it really well and fluff it with a fork. Nobody likes clumpy couscous, am I right?
Roasting the Butternut Squash for Autumn Pearl Couscous Salad
Now for the butternut squash! Preheat your oven to 400°F (200°C). Toss the diced squash with a little olive oil, salt, and pepper, then spread it out on a baking sheet. Roast it for about 20 minutes, or until it’s nice and tender and starting to get a little caramelized. Mmm, that’s the good stuff!
Assembling Your Autumn Pearl Couscous Salad
Alright, everything’s cooked and ready to go! In a big bowl, toss together the cooked couscous, roasted squash, cranberries, pecans, red onion, and parsley. It’s like a fall rainbow in a bowl! Seriously, how pretty is that?
Creating the Dressing for the Autumn Pearl Couscous Salad
Last but not least, the dressing! In a small bowl, whisk together the olive oil, apple cider vinegar, and maple syrup. Give it a taste and adjust as needed. Want it a little sweeter? Add a touch more maple syrup! Prefer a bit more tang? A splash more vinegar will do the trick!
Tips for the Perfect Autumn Pearl Couscous Salad
Okay, so you’ve got the basics down, but wanna take this Autumn Pearl Couscous Salad from “good” to “OMG amazing?” Here are a few of my secret weapons!
- Toast those pecans! Seriously, a few minutes in a dry pan makes them SO much more flavorful. Just watch them carefully, they burn fast!
- Don’t overcook the couscous! Mushy couscous is a crime against salads.
- A little squeeze of lemon juice brightens everything up. Trust me on this one!
- TASTE! As you go! Adjust the seasonings to YOUR liking. That’s what cooking is all about, right?
Autumn Pearl Couscous Salad Variations
Okay, so you’re feeling adventurous? Awesome! This Autumn Pearl Couscous Salad is *begging* for you to put your own spin on it. Seriously, don’t be afraid to get creative!
- Swap out the butternut squash for sweet potatoes or roasted Brussels sprouts. Both are amazing!
- Try adding a sprinkle of goat cheese or feta for a tangy kick.
- Fresh herbs are your friend! Thyme or sage would be delicious in this.
- Spice it up with a pinch of cinnamon or nutmeg in the dressing. SO cozy!
Honestly, the possibilities are endless! Don’t be afraid to experiment and make this Autumn Pearl Couscous Salad your own!
Serving Suggestions for Your Autumn Pearl Couscous Salad
Okay, so you’ve made this amazing Autumn Pearl Couscous Salad…now what? Don’t worry, I’ve got you covered! This salad is seriously versatile. It’s awesome as a light lunch all on its own, but it also pairs perfectly with grilled chicken or fish for a complete meal. Or, you know, just pile it high next to some roasted veggies. Honestly, you can’t go wrong!
Storing Your Autumn Pearl Couscous Salad
So, you’ve got leftovers? Lucky you! This Autumn Pearl Couscous Salad keeps really well. Just pop it in an airtight container and stash it in the fridge. It’ll be good for up to 3 days, easy! The couscous might soak up some of the dressing, so I usually add a little extra before serving to freshen things up. Seriously, it’s just as good (maybe even better!) the next day.
Frequently Asked Questions About Autumn Pearl Couscous Salad
Got questions? I got answers! Here are a few of the most common things people ask me about this amazing Autumn Pearl Couscous Salad. Don’t be shy, if you have more, drop them in the comments!
Can I make Autumn Pearl Couscous Salad ahead of time?
Absolutely! This salad is actually *perfect* for making ahead. The flavors meld together beautifully as it sits. Just store it in an airtight container in the fridge, and it’ll be ready whenever you are! I usually give it a little toss and maybe add a splash of fresh dressing before serving.
What other vegetables can I add to Autumn Pearl Couscous Salad?
Oh, the possibilities are endless! Sweet potatoes are a fantastic swap for the butternut squash, and roasted Brussels sprouts add a lovely nutty flavor. Diced apples would also be amazing, adding a touch of sweetness and crunch!
Is Autumn Pearl Couscous Salad gluten-free?
Unfortunately, no. Pearl couscous is made from wheat, so it’s not gluten-free. But don’t despair! You can easily substitute quinoa for a gluten-free version. It’ll have a slightly different texture, but it’ll still be delicious!
Estimated Nutritional Information for Autumn Pearl Couscous Salad
Okay, so you’re wondering about the nitty-gritty, right? Here’s a *rough* estimate of what you’re looking at, nutrition-wise. But remember, it’s just an estimate! It all depends on your exact ingredients, ya know?
Enjoyed This Recipe?
Loved this Autumn Pearl Couscous Salad? Yay! Leave a comment below and let me know what you think. And don’t forget to rate the recipe and share it with your friends on social media! Happy cooking!
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Devastatingly Delicious Autumn Pearl Couscous Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Autumn Pearl Couscous Salad, perfect for fall gatherings.
Ingredients
- 1 cup pearl couscous
- 2 cups vegetable broth
- 1/2 cup butternut squash, diced
- 1/2 cup cranberries, dried
- 1/4 cup pecans, chopped
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Cook pearl couscous in vegetable broth according to package directions.
- Roast butternut squash at 400°F (200°C) for 20 minutes, or until tender.
- Combine cooked couscous, roasted squash, cranberries, pecans, red onion, and parsley in a bowl.
- Whisk together olive oil, apple cider vinegar, and maple syrup.
- Pour dressing over salad and toss to combine.
- Season with salt and pepper to taste.
Notes
- You can substitute other fall vegetables, such as sweet potatoes or Brussels sprouts.
- Add goat cheese or feta cheese for extra flavor.
- This salad can be served warm or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
