Delicata Squash Salad with Couscous and Kale
Delicata Squash Salad with Couscous and Kale makes a healthy dinner or colorful addition to a Thanksgiving table. Featuring roasted squash, goat cheese, pomegranate and pecans, this fresh fall salad is packed with seasonal flavor.
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
- 2 medium delicata squash
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups pearl (Israeli) couscous
- 6 ounces kale, chopped
- 4 ounces goat cheese, crumbled
- 4 ounces pomegranate arils
- 1 cup pecan halves, toasted
For the dressing:
- ⅓ cup olive oil
- 4 tablespoons apple cider vinegar
- 4 tablespoons maple syrup
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Lightly spray a baking sheet with cooking oil and set aside.
- Slice squash into rings about 1 inch thick. Scrape out seeds and place rings on baking sheet. Sprinkle with salt and pepper and roast for 40 minutes, then set aside to cool.
- While squash is roasting, bring 3 cups of water to a boil in a medium pot. Add couscous, cover pot and reduce heat to medium-low. Simmer for 8 to 10 minutes. Remove from heat, immediately stir in kale and cover pot with lid, allowing kale to steam for 3 to 4 minutes. Remove lid and allow to cool.
- In a jar with a lid, combine all dressing ingredients and shake to mix.
- In a large serving bowl or on a serving platter, gently toss together the roasted squash, couscous and kale mixture, goat cheese, pomegranate arils and dressing. Sprinkle pecans evenly over the top. Serve immediately.
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