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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Autumn Pearl Couscous Salad with Roasted Squash Recipe

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This recipe for Autumn Pearl Couscous Salad with Roasted Squash is from The HARE Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Butternut squash, peeled and diced
Salt and Pepper
3 Heaping cups baby spinach
1/2 C toasted Pecans
1/2 C red onion, chopped
2 Tbs police oil
1 1/2 C dry pearl couscous
1/2 C dried cranberries

Dressing
3 Tbs orange juice
1/4 tsp garlic powder
2 Tbs apple cider vinegar
salt & pepper
1 Tbs Dijon mustard
3 Tbs honey
1/2 C olive oil
Directions:
Directions:
1. Position a rack in the center of the oven and preheat the oven to 425º. Place the squash on a baking sheet, tossing in olive oil and sprinkle with salt and pepper. Spread out in even layer. Roast squats 20-25 minutes tossing 10-12 minutes or as needed.
2. While squash is roasting, prepare the pearl couscous.
3. Melt 1/4 C butter and toss pecans in butter and bake 10 min.

Dressing
Add orange juice, mustard, garlic powder, honey, apple cider vinegar, olive oil and pinch of salt and pepper in jar.

Assemble in large bowl, toss together all the ingredients of the salad and add the dressing and serve.0

 

 

 

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