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Autumn Pearl Couscous Salad

Autumn pearl couscous salad with roasted butternut squash, toasted pecans, and goat cheese, tossed with a maple balsamic dressing. Golden couscous pearls and fall toppings create a hearty side with a gentle, lightly sweet tang from the dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pearl couscous salad base
  • 2 cup pearl (Israeli) couscous
  • 2 cup butternut squash Cubed and roasted until golden.
  • 2 cup arugula or mixed greens
  • 0.5 cup dried cranberries
  • 0.5 cup pecans Toasted.
  • 4 oz goat cheese Crumbled.
  • 0.25 cup pumpkin seeds Toasted.
Maple balsamic dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon
  • 0.25 salt
  • 0.25 black pepper

Equipment

  • 1 sheet pan

Method
 

Cook and prep components
  1. Cook pearl (Israeli) couscous according to package directions, then cool to room temperature before using.
  2. Roast butternut squash on a sheet pan at 425F with olive oil, salt, and pepper for 25 minutes, until golden.
  3. Toast pecans and pumpkin seeds as desired, until fragrant and lightly browned.
Make dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, Dijon, salt, and black pepper until emulsified.
Assemble the salad
  1. Combine pearl couscous, roasted butternut squash, arugula or mixed greens, dried cranberries, and pecans in a large bowl.
  2. Drizzle dressing over the salad and toss gently to coat.
  3. Top with crumbled goat cheese and toasted pumpkin seeds before serving.

Notes

For the best texture, cool the couscous completely so the greens don’t wilt when you toss. Store leftovers covered in the fridge for up to 3 days; assemble and keep the dressing separate if possible to avoid soggy greens. Freezing is not recommended. For a dairy-light option, swap goat cheese for crumbled feta or a plant-based feta alternative (use the same amount).