Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
Prep time: 
Cook time: 
Total time: 
Yield: 8 side dish servings, or 4 main course servings
  • 2 tablespoons apple cider vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 (1½ lbs/680 g) butternut squash, peeled, de-seeded, and cubed into ½-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt, divided
  • ⅛ teaspoon black pepper
  • 1⅓ cups (315 ml) water
  • 1 cup (170 g) whole wheat pearl couscous
  • 1 medium sweet onion, diced
  • 5 oz (150 g) kale, washed, de-stemmed, and finely chopped
  • 1 (15.5 oz/439 g) can chickpeas, rinsed and drained
  1. Whisk together all ingredients for the dressing in a small bowl and set aside.
  2. Preheat oven to 425F. Toss together the cubed squash, olive oil, ¼ teaspoon salt, and black pepper on the baking sheet and then spread the squash out in a single layer. Roast the squash until tender and golden in places, about 20 minutes, tossing the squash once halfway through. Cool.
  3. Bring the water to a boil in a medium saucepan, then add the pearl couscous and the remaining ¼ teaspoon salt. Bring back up to a boil, then reduce heat to simmer; cover the pot and cook until the water is absorbed, about 20 minutes. Remove from heat and cool.
  4. Add the butternut squash, pearl couscous, onion, kale, chickpeas, and salad dressing to a large bowl and gently toss to combine.
  5. Serve or keep refrigerated for up to 2 days.
Recipe by An Edible Mosaicâ„¢ at