Roasted Butternut Squash, Kale and Cranberry Couscous
Roasted Butternut Squash, Kale and Cranberry Couscous takes roughly 35 minutes from beginning to end. This lacto ovo vegetarian recipe serves 4 and costs $2.54 per serving. One serving contains 565 calories, 14g of protein, and 24g of fat. It works well as a side dish. 142 people have tried and liked this recipe. It is brought to you by Gimme Some Oven. If you have apple cider vinegar, israeli couscous, salt and pepper, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. If you like this recipe, you might also like recipes such as Roasted Butternut Squash, Kale and Couscous Salad, Kale Salad with Brie Croutons, Roasted Butternut Squash, Cumin-Spiced Pecans and a Cranberry Vinaigrette, and Butternut Squash and Cranberry Couscous.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 tablespoons apple cider vinegar
1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
1/3 cup dried cranberries (from DeLallo Salad Savors)
2 tablespoons DeLallo extra virgin olive oil
2 ounces goat cheese, crumbled (from DeLallo Salad Savors)
1 cup dry Israeli (pearl) couscous*, cooked in water according to package instructions
2 cups chopped kale leaves
2 tablespoons olive oil
easy orange vinaigrette (recipe below)
2 tablespoons freshly-squeezed orange juice
salt and freshly-cracked black pepper
pinch of salt and black pepper, to taste
1/3 cup chopped walnuts (from DeLallo Salad Savors)
Equipment:
mixing bowl
oven
baking sheet
whisk
Cooking instruction summary:
To Make The Couscous Salad:Heat oven to 425F.In a large mixing bowl, toss cubed butternut squash with olive oil. Sprinkle with a few generous pinches of salt and pepper, and toss until combined.Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Bake for15 minutes, then remove from the oven and flip the squash for even cooking. Bake for an additional 10-15 minutes, or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl.Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.Serve warm, or refrigerate in a sealed container for up to 3 days.To Make The Vinagirette:Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.
Step by step:
To Make The Couscous Salad
1. Heat oven to 425F.In a large mixing bowl, toss cubed butternut squash with olive oil. Sprinkle with a few generous pinches of salt and pepper, and toss until combined.
2. Spread the butternut squash out in an even layer on a parchment-covered baking sheet.
3. Bake for15 minutes, then remove from the oven and flip the squash for even cooking.
4. Bake for an additional 10-15 minutes, or until the squash is tender and slightly browned around the edges.
5. Remove from oven and transfer back to the large mixing bowl.
6. Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
Serve warm, or refrigerate in a sealed container for up to 3 days.To Make The Vinagirette
1. Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.
Nutrition Information:
covered percent of daily need
