Pearl Couscous Salad

This is the perfect Fall salad to go with your meals! Think cranberries, squash, and pecans with pearl couscous. It is absolutely delicious.

The dressing used here is also available as a standalone recipe: Pearl Couscous Salad Dressing.

Ingredients

• 1/4 cup (60 ml) Olive Oil
• 1 tbsp (15 ml) Spicy Brown Mustard
• 1 tbsp (15 ml) Dijon mustard
• 2 tbsp (30 ml) Lemon's Juice
• 2 tbsp (30 ml) Fresh orange juice
• 2 tbsp (30 ml) Honey
• 2 tbsp (30 ml) Apple Cider Vinegar
• 1 tsp (5 ml) Garlic crushed
• Salt & Pepper to taste
• 1 1/2 cups (360 ml) Pearl Couscous cooked
• 1/3 cup (80 ml) Dried Cranberries
• 1/3 cup (80 ml) Pecans toasted
• 1/4 Red onion thinly sliced
• 2 cups (480 ml) baby spinach chopped
• 1 small Butternut Squash Pan roasted ( 425 for 30 minutes)

Method

1. To make the dressing, combine all of the dressing ingredients and shake or stir well. Taste and adjust if needed. Save any extras in an airtight container or jar in the fridge.
2. Toss the spinach first in a spoonful of dressing. Then add the rest of the salad ingredients with about 1/3 cup (80 ml) of dressing; how much dressing you use is up to you.
3. Enjoy this salad cold. It is a great make-ahead meal-prep salad to keep in the fridge.

To make this gluten-free, substitute the couscous with quinoa.