Go Back

Autumn Pearl Couscous Salad

Autumn Pearl Couscous Salad with golden roasted butternut squash, tangy maple balsamic dressing, and a crunchy arugula topping. Israeli couscous stays tender and chewy while the toppings add toasted sweetness and a creamy goat-cheese finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Autumn Pearl Couscous Salad
  • 2 cup pearl (Israeli) couscous Cooked per package instructions; cool to room temperature.
  • 2 cup butternut squash Cubed and roasted at 425F until golden.
  • 2 cup arugula or mixed greens
  • 0.5 cup dried cranberries
  • 0.5 cup pecans Toasted.
  • 4 oz goat cheese Crumbled.
  • 0.25 cup pumpkin seeds Toasted.
  • 3 tbsp olive oil For maple balsamic dressing.
  • 2 tbsp balsamic vinegar For maple balsamic dressing.
  • 1 tbsp maple syrup For maple balsamic dressing.
  • 1 tsp Dijon For maple balsamic dressing.
  • 0.1 salt Season squash and dressing to taste.
  • 0.1 pepper Season squash and dressing to taste.

Equipment

  • 1 sheet pan

Method
 

Cook couscous and roast squash
  1. Cook the pearl couscous according to package directions, then cool it to room temperature so the salad doesn’t wilt.
  2. Roast the butternut squash at 425F with olive oil, salt, and pepper for 25 minutes, until it turns golden around the edges.
Make maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, and Dijon until emulsified, then season with salt and pepper to taste.
Assemble the salad
  1. In a large bowl, combine the cooled couscous, roasted butternut squash, arugula (or mixed greens), dried cranberries, and pecans.
  2. Drizzle the dressing over the salad and toss gently until everything is lightly coated.
  3. Top with crumbled goat cheese and toasted pumpkin seeds right before serving for the best texture.

Notes

For best texture, cool the couscous fully and wait until serving to add goat cheese and pumpkin seeds. Store covered in the refrigerator up to 3 days; the greens may soften after day 1. Freezing is not recommended. For a dairy-free option, replace goat cheese with a plant-based feta style and add an extra pinch of salt to keep the flavor balanced.