Roasted Pumpkin Pearl Couscous Salad with Maple Vinaigrette

Instructions

• 1. Preheat the oven to 425˚F and line a baking sheet with parchment paper. Add cubed pumpkin. Drizzle with olive oil and season with salt and pepper. Roast for 15–20 minutes, or until tender. Remove from the oven and let cool.
  2. While the pumpkin roasts, cook the Success® Boil-in-Bag Pearl Couscous according to package directions. Drain and set aside to cool.
  3. In a small bowl or jar, whisk together maple syrup, olive oil, apple cider vinegar, garlic, Dijon, salt and pepper.
  4. Add chopped kale to a large salad bowl and drizzle with olive oil and a pinch of salt. Massage with clean hands until kale has softened and turned dark green.
  5. Add the couscous, roasted pumpkin, red onion, pepitas, and cranberries to the bowl with the kale. Drizzle with dressing and toss to combine. Adjust seasoning to taste with salt & pepper, and serve slightly warm.

  @simplywhisked

  #AD SuccessRicePartner. Low-effort meals that actually taste great? We love to see it 🙃   This Roasted Pumpkin Pearl Couscous Salad with Maple Vinaigrette is everything you love about fall in one big, hearty salad — that’s ready in under 30 minutes. The real hero? @Success Rice’s Boil-in-Bag Pearl Couscous. It cooks perfectly every time (in 7 minutes!) so I can make a delicious meal with no stress or mess. Honestly, this makes me feel like actually I have my life together. What more can a girl ask for? For the salad: 2 bags Success® Boil-in-Bag Pearl Couscous ½ pie pumpkin, seeded, peeled, and cubed (about 2 cups) 3 cups chopped kale 1 tablespoon olive oil Salt & pepper, to taste ⅓ cup sweetened dried cranberries ⅓ cup thinly sliced red onion ¼ cup roasted, salted pepitas For the dressing: 3 tablespoons maple syrup 1/4 cup olive oil 2 tablespoons apple cider vinegar 1 small garlic clove, minced 1 tablespoon Dijon mustard Salt & pepper, to taste Instructions: Preheat the oven to 425˚F and line a baking sheet with parchment paper. Add cubed pumpkin. Drizzle with olive oil and season with salt and pepper. Roast for 15–20 minutes, or until tender. Remove from the oven and let cool. While the pumpkin roasts, cook the Success® Boil-in-Bag Pearl Couscous according to package directions. Drain and set aside to cool. In a small bowl or jar, whisk together maple syrup, olive oil, apple cider vinegar, garlic, Dijon, salt and pepper. Add chopped kale to a large salad bowl and drizzle with olive oil and a pinch of salt. Massage with clean hands until kale has softened and turned dark green. Add the couscous, roasted pumpkin, red onion, pepitas, and cranberries to the bowl with the kale. Drizzle with dressing and toss to combine. Adjust seasoning to taste with salt & pepper, and serve slightly warm.   #fallrecipes #easymeals #easydinnerideas

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