Roasted Butternut Squash, Kale and Cranberry Couscous
- Yield 4
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Roasted Butternut Squash, Kale and Cranberry Couscous is a salad recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- salt and freshly-cracked black pepper
- 1 cup dry Israeli (pearl) couscous*, cooked in water according to package instructions
- 2 cups chopped kale leaves
- 1/3 cup dried cranberries (from DeLallo Salad Savors)
- 1/3 cup chopped walnuts (from DeLallo Salad Savors)
- 2 ounces goat cheese, crumbled (from DeLallo Salad Savors)
- easy orange vinaigrette (recipe below)
- 2 tablespoons apple cider vinegar
- 2 tablespoons DeLallo extra virgin olive oil
- 2 tablespoons freshly-squeezed orange juice
- pinch of salt and black pepper, to taste
Method
Warm oven to 425°F.
In a large mixing bowl, toss cubed butternut squash with olive oil. Scatter with a few generous pinches of salt and pepper, and toss until combined.
Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Roast for 15 minutes, then remove from the oven and flip the squash for even cooking. Roast for an additional 10-15 minutes, or until the squash is tender and slightly browned around the edges. Lift from oven and move back to the large mixing bowl.
Tip in couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
Plate warm, or refrigerate in a sealed container for up to 3 days.
Beat all ingredients together until combined. Taste, and season with additional salt and pepper if needed.
