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Autumn couscous salad with roasted butternut squash, kale, cranberries, feta and pearl couscous in a white bowl

Autumn Couscous Salad

5 from 1 vote
This autumn couscous salad has roasted butternut squash, kale, bacon, chicken, and pearl couscous, all tossed in a honey mustard vinaigrette. 30 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings : 4 servings

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Ingredients

For the Roasted Squash
  • 3 cups butternut squash, peeled and cut into 3/4-inch cubes
  • 2 tsp olive oil
  • salt to taste
For the Bacon and Couscous
  • 4 slices bacon, chopped
  • 1 cup pearl couscous , sometimes called Israeli couscous
  • 1¼ cups chicken bone broth
For the Garlic Honey Mustard Vinaigrette
  • 2 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 garlic clove, grated
  • ½ tsp chili flakes, optional
  • salt to taste
For the Salad
  • 1 cup diced rotisserie chicken breast
  • 3 cups chopped kale, stems removed
  • ½ red onion, thinly sliced
  • ¼ cup dried cranberries
  • ¼ cup roasted pistachios, roughly chopped
  • 3 oz crumbled feta
US Customary - Metric
Start Cooking

Instructions
 

  1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment. Toss 3 cups butternut squash with the 2 tsp olive oil, and salt to tasteSpread it out in one layer, and roast for 25 minutes until it’s browned at the edges. Flip it halfway.
    Roasted butternut squash cubes on a sheet pan for couscous salad
  2. In the pan you'll use to cook the couscous, cook 4 slices bacon (chopped) over medium heat for 6 to 8 minutes until crisp. Move it to a paper towel. Pour off all but 1 tsp of the fat.
    Crispy chopped bacon in a saucepan for autumn couscous salad
  3. Add 1 cup pearl couscous to the bacon fat in the same pan and stir for 2 to 3 minutes until a few pearls turn golden. Pour in 1¼ cups chicken bone brothbring to a boil, then cover and simmer on low for 8 to 10 minutes until the broth is absorbed. Spread it on a plate to cool for a few minutes. Don’t rinse it.
    Toasted pearl couscous cooked in bone broth cooling on a paper towel-lined plate
  4. Whisk 3 tbsp apple cider vinegar, 1 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 garlic clove, ½ tsp chili flakes (optional), and salt to taste together, then whisk in 2 tbsp olive oil.
    Garlic honey mustard dressing for autumn couscous salad in a small glass bowl with a whisk
  5. In a large bowl, add 3 cups chopped kale and a small splash of the vinaigrette. Massage the kale with your hands for about 1 minute until it darkens and softens.
    Massaged chopped kale in a white bowl with salad servers
  6. Add the couscous, 1 cup diced rotisserie chicken breast, ½ red onion (thinly sliced), ¼ cup dried cranberries, and the rest of the vinaigrette to the kale and toss. Fold in the roasted squash gently so it doesn’t mash.
    Autumn pearl couscous salad ingredients arranged in a bowl before tossing, with chicken, bacon, feta and squash
  7. Top with the bacon, ¼ cup roasted pistachios and 3 oz crumbled feta. Serve warm or at room temperature.
    Autumn couscous salad with roasted butternut squash, kale, cranberries, feta and pearl couscous in a white bowl

Nutrition

Calories: 594kcalCarbohydrates: 63gProtein: 30gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 56mgSodium: 491mgPotassium: 756mgFiber: 7gSugar: 14gVitamin A: 12788IUVitamin C: 39mgCalcium: 126mgIron: 2mg

Notes

  • Bone broth: regular chicken broth works, but you lose about 3g protein per serving.
  • Squash: sweet potato roasts in the same time. Pumpkin (sugar pie or kabocha) works too; check it at 20 minutes because it softens faster.
  • Meal prep: keeps 4 days in the fridge. Store pistachios and feta separately.