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Roasted Butternut Squash, Kale and Couscous Salad

A hearty fall salad with kale, butternut squash and couscous tossed in a lemon Parmesan vinaigrette.
Course Side Dishes
Cuisine American
Keyword butternut squash, couscous, dressing, salad, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings

Ingredients

Roasted Butternut Squash, Kale and Couscous Salad Ingredients:

  • 2 cups peeled and diced butternut squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dried Israeli pearl couscous
  • 2 cups finely chopped kale
  • 1/4 cup diced red onion
  • parmesan shavings

Lemon Parmesan Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • 1 clove garlic minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • salt and pepper

Instructions

  • Preheat oven to 400 degrees.
  • Whisk together all ingredients for salad dressing. Season to taste with salt and pepper. Allow to set at room temperature while you prepare the rest of the salad.
  • Toss squash with olive oil, salt and pepper. Roast on a baking sheet in preheated oven for 20 minutes or until tender.
  • Meanwhile, prepare couscous according to package directions. Allow to cool.
  • Combine butternut squash, kale and couscous together in a bowl. Whisk dressing until it comes together, pour dressing over the top. Toss to coat completely. Top with Parmesan shavings. Serve.

Notes

Note: Can be made ahead and refrigerated until ready to serve.
Enjoy!