Couscous Salad With Butternut Squash and Cranberries

"From the Kitchn blog. Good, healthy stuff! This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week. The original recipe adds 3 oz of goat cheese."
 
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Ready In:
1hr
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Pre-heat oven to 425°F
  • Toss the squash cubes and the onion slices with a bit of olive oil and salt.
  • Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.
  • Cover the cranberries with very hot water and set them aside to plump while the squash is cooking.
  • Drain before combining with the other ingredients.
  • Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and 1/2 teaspoon of salt.
  • Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.
  • In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
  • Combine squash, onions, couscous, garbanzo beans, and drained cranberries in a large bowl.
  • Pour the dressing over the salad and stir to combine.
  • Taste to check seasoning and add salt if needed.

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RECIPE SUBMITTED BY

I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly. I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!
 
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