8-Piece Pyrex Sculptured Mixing Bowl Set
Buy Now →Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Roasted Butternut Squash Couscous Salad
Yield: 4 servings 1x
Prep: 20 minutesCook: 30 minutesTotal: 50 minutes
Full of cozy Fall flavors, this Roasted Butternut Squash Couscous Salad with maple vinaigrette makes an incredible no-reheat lunch or dinner side dish! It’s both sweet and salty, plus packed with roasted squash, pistachios, and feta!
Units:
Scale:
Ingredients
For the salad:
- 1 1/2 pounds peeled & cubed butternut squash (about 1 small squash)
- 2 tablespoons avocado oil, divided
- 1 teaspoon pure maple syrup
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1 large or 2 small red onions, roughly sliced
- 1 cup dry couscous
- 1 cup crumbled feta cheese
- 1/2 cup pistachios, roughly chopped
- 1/2 cup curly parsley, chopped
For the vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 garlic clove, minced
- kosher salt, to taste
- fresh ground black pepper, to taste
Instructions
- Prep the veggies: Preheat the oven to 425F. In a large bowl, toss together the squash (1 1/2 pounds, peeled & cubed), 1 tbsp of the avocado oil, maple syrup (1 teaspoon), paprika (1 teaspoon), garlic powder (1/4 teaspoon) and a generous amount of salt and pepper (~1/2 teaspoon each) until the squash is well coated. Spread the squash across 2/3 of a large rimmed sheet pan lined with parchment paper for easy cleanup. Toss the onion wedges (1 large or 2 small, roughly sliced) with the remaining 1 tbsp of oil, a little more salt and pepper (~1/4 teaspoon), then spread across the final 2/3 of the sheet pan. If your baking sheet is not big enough and things are looking a little crowded, spread the vegetables across two smaller pans.
- Roast the veggies: Roast the vegetables for 25-30 minutes, tossing halfway to ensure even cooking. If you’re using two different baking sheets, rotate their position in the oven at the halfway mark. When done, the squash should be tender and slightly browned, and the onions should be soft and slightly charred.
- Make the couscous: Meanwhile, measure the couscous (1 cup) into the bottom of a large mixing bowl and pour over 1 cup of boiling water. Cover the bowl with food wrap and leave to steam for 10 minutes before fluffing the cooked couscous up with a fork.
- Make the dressing: Whisk together all the vinaigrette ingredients (or shake together in a mason jar with lid) and check the seasoning: add more salt if it tastes a little flat, more pepper if you’re looking for more depth of flavor. Prepare the other salad add-ins if required.
- Assemble the salad: Scrape all the vegetables from the baking tray into the bowl with the couscous, and add the feta (1 cup), pistachios (1/2 cup, roughly chopped), and parsley (1/2 cup, chopped). Pour over the dressing and fold everything together with a metal spoon until combined.
- Serve and store: Season to taste with more salt and pepper, if needed, and serve either warm or at room temperature. Store in an airtight container in the fridge for up to 3 days. Toss leftovers before serving again.
Notes
Any variety of squash or pumpkin that is delicious roasted would be a good substitute for the butternut squash here. Crumbled goat cheese would also work well in place of the feta. I also love adding dried cranberries for another sweet touch. Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: about 2 cups
- Calories: 577
- Fat: 30g
- Carbohydrates: 75g
- Protein: 20g