Roasted Pumpkin Pearl Couscous Salad with Maple Vinaigrette
Everything you love about fall comes together in one big, hearty salad from @simplywhisked. Packed with a mix of flavors, this dish is sensational for cozy meals.
Ingredients
- 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.
https://www.tiktok.com/@simplywhisked/video/7553666616681139487
