I have to admit, I fell in love with pearl couscous the moment I tried it. Its chewy, tender texture and beautiful, pearl-like appearance make every bite feel special. Recently, I experimented with an Autumn Pearl Couscous Salad Recipe, combining fall flavors like roasted butternut squash, dried cranberries, and crunchy pecans.
I couldn’t wait to toss it together and share the results. This Autumn Pearl Couscous Salad Recipe quickly became my go-to side dish, perfect with everything from salmon to chicken—or even just on its own for a wholesome lunch. You can also enjoy similar hearty flavors in the Beef Tips with Mushroom Gravy Recipe.
Ingredients for Autumn Pearl Couscous Salad
Here’s what you’ll need to make this fall-inspired salad. Each ingredient has a reason for being included, ensuring every bite is balanced and flavorful.
Dressing
- 1/4 cup olive oil – Use extra virgin for a richer, fruity flavor.
- 2 tbsp spicy brown mustard – Adds a tangy, zesty kick; Dijon works beautifully too.
- 2 tbsp lemon juice – Freshly squeezed brightens the dressing.
- 2 tbsp fresh orange juice – Enhances the sweetness and balances acidity.
- 2 tbsp honey – Provides a subtle sweetness; swap for maple syrup for vegan.
- 2 tbsp apple cider vinegar – Gives a mild tang that complements the roasted squash.
- 1 tsp crushed garlic – Fresh garlic is key for aromatic depth.
- Salt and pepper – Season to taste; don’t skimp.
Couscous Salad
- 1 cup pearl couscous, cooked – Tender, chewy pearls that soak up the dressing.
- 1/3 cup dried cranberries – Add sweet-tart notes for a classic fall feel.
- 1/3 cup pecans – Toast lightly for extra crunch and nutty flavor.
- 1/4 red onion, thinly sliced – Sharpness balances sweet and savory.
- 1 cup kale leaves, chopped – Massage first to soften and release flavor.
- 1 cup butternut squash, roasted or pan-fried – Sweet, caramelized bites enhance fall vibes.
Note: Serves several
Variations
I love experimenting with this salad, and it’s versatile enough to cater to different diets or tastes:
- Swap pearl couscous with quinoa for a gluten-free option.
- Replace honey with agave or maple syrup to make it vegan.
- Add feta or goat cheese for a creamy, tangy layer.
- Toss in roasted chickpeas or pumpkin seeds for extra protein and crunch.
- Incorporate fresh herbs like parsley or thyme to enhance aroma.
- You can also try baking Banana Oatmeal Chocolate Chip Cookies Recipe as a sweet side treat for a complete fall meal.
Cooking Time
I appreciate recipes that are quick yet satisfying. Here’s how long this salad takes to make:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
Making this salad doesn’t require fancy tools, just the basics:
- Medium saucepan – For cooking the pearl couscous.
- Roasting pan or skillet – To roast or pan-fry the butternut squash.
- Mixing bowl – For combining salad ingredients evenly.
- Whisk or small jar – For mixing the dressing smoothly.
- Knife and cutting board – Essential for slicing vegetables and nuts.
How to Make Autumn Pearl Couscous Salad
This recipe is straightforward and forgiving, even for beginners. Here’s my step-by-step approach:
Prepare the Couscous and Squash
Start by cooking the pearl couscous according to package instructions until tender but slightly chewy. While the couscous cooks, cube your butternut squash and roast it in olive oil until golden and caramelized. This dual prep gives the salad its signature fall flavor.
Make the Dressing
In a small bowl or jar, whisk together olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, garlic, salt, and pepper. Taste and adjust for sweetness or acidity. This zesty vinaigrette ties all the salad flavors together beautifully.
Toss the Salad
Massage the chopped kale with a spoonful of dressing to soften it. Combine the couscous, roasted squash, cranberries, pecans, and red onion in a large bowl. Drizzle with about a third of your dressing and toss gently. Adjust seasoning if needed and serve cold or at room temperature.
Additional Tips for Making this Recipe Better
From my experience making this salad multiple times, these small tweaks make a big difference:
- I always roast the squash with a pinch of cinnamon for a subtle warmth.
- Massaging kale is a game-changer; it turns fibrous leaves tender and flavorful.
- Toasting pecans lightly enhances their nutty aroma.
- I like adding a few fresh orange segments for bursts of juicy sweetness.
- Letting the salad rest in the fridge for an hour improves flavor melding.
How to Serve Autumn Pearl Couscous Salad Recipe
This salad shines both as a side or a main dish. Serve it chilled in a wide, shallow bowl to showcase colors. Sprinkle extra pecans and cranberries on top, add a drizzle of vinaigrette, and finish with a few microgreens or parsley leaves for a visual pop. It pairs wonderfully with roasted meats or can be served solo for a hearty lunch.
Nutritional Information
Here’s a quick snapshot of the salad’s nutrition, perfect for mindful eaters:
- Calories: Approximately 350 per serving
- Protein: 8g
- Carbohydrates: 45g
- Fat: 15g
These numbers reflect the wholesome ingredients like nuts, couscous, and olive oil.
Make Ahead and Storage
Storing
You can store this salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting for a few hours.
Freezing
I don’t recommend freezing this salad because the kale and roasted squash lose their texture upon thawing. Keep it fresh in the fridge for best results.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer slightly warm squash, you can gently heat it before adding to the salad.
Why You’ll Love This Recipe
Here’s why this Autumn Pearl Couscous Salad is a must-try:
- It’s quick and easy, coming together in just 25 minutes.
- Versatile enough to pair with any protein or serve on its own.
- Dietary-friendly options make it vegan, gluten-free, or dairy-free.
- Bursting with fall flavors, from sweet cranberries to nutty pecans.
- Makes an excellent make-ahead salad for lunch or dinner prep.
Whether you’re hosting a dinner or prepping meals for the week, this salad is a flavorful, healthy, and beautiful choice that I keep coming back to season after season.
Autumn Pearl Couscous Salad Recipe
Ingredients
Method
- Start by cooking the pearl couscous according to package instructions until tender but slightly chewy. While the couscous cooks, cube your butternut squash and roast it in olive oil until golden and caramelized. This dual prep gives the salad its signature fall flavor.
- In a small bowl or jar, whisk together olive oil, mustard, lemon juice, orange juice, honey, apple cider vinegar, garlic, salt, and pepper. Taste and adjust for sweetness or acidity. This zesty vinaigrette ties all the salad flavors together beautifully.
- Massage the chopped kale with a spoonful of dressing to soften it. Combine the couscous, roasted squash, cranberries, pecans, and red onion in a large bowl. Drizzle with about a third of your dressing and toss gently. Adjust seasoning if needed and serve cold or at room temperature.
Notes
- I always roast the squash with a pinch of cinnamon for a subtle warmth.
- Massaging kale is a game-changer; it turns fibrous leaves tender and flavorful.
- Toasting pecans lightly enhances their nutty aroma.
- I like adding a few fresh orange segments for bursts of juicy sweetness.
- Letting the salad rest in the fridge for an hour improves flavor melding.