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Autumn Pearl Couscous Salad

Autumn pearl couscous salad with roasted butternut squash and a maple balsamic dressing for a glossy, tossable finish. Golden Israeli couscous pearls are mixed with arugula, dried cranberries, toasted pecans, goat cheese, and pumpkin seeds for a hearty side.
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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 Cooked per package; cool to room temperature.
  • 2 cup butternut squash Cubed and roasted at 425F 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
  • 0.1 salt To taste.
  • 0.1 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and prep the couscous and squash
  1. Cook the pearl (Israeli) couscous per package instructions, then cool to room temperature for better texture.
  2. Roast the butternut squash at 425F with olive oil, salt, and pepper until golden, about 25 minutes.
Make the maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper until emulsified, forming a smooth dressing.
Assemble and finish
  1. Combine the cooled pearl couscous, roasted butternut squash, arugula or mixed greens, dried cranberries, and pecans in a large bowl.
  2. Drizzle the dressing over the salad and toss gently to coat without crushing the greens.
  3. Top with crumbled goat cheese and toasted pumpkin seeds before serving for a fresh, crunchy finish.

Notes

Pro tip: cool the couscous to room temperature before assembling so it doesn’t wilt the arugula or turn the salad soggy. Store covered in the refrigerator for up to 3 days; for best texture, keep dressing separate and toss just before serving. Freezing is not recommended. For a dairy-light option, use feta instead of goat cheese for a similar salty crumble.