Pearled couscous, chicken, butternut squash, cranberries, pecans and fresh spinach are paired in this satisfying entree salad.
Author: Seasonal Muse
Recipe type: Entree Salad
Ingredients
Roast Squash:
2 cups Butternut Squash cubed (I use store bought)
1 Tbs. Olive oil
½ tsp. Salt
¼ tsp. Pepper
Dash of - Chipotle Powder (add more if you like heat)
2 Tbs. Maple syrup
Salad:
1½ cups Pearled couscous (also known as Israeli couscous)
2 cups Water
½ tsp Salt
1½ cups Chicken - cooked & cubed
¼ cup Pecans
½ cup Dried cranberries
2 cups Baby spinach - fresh
Dressing:
2 Tbs. Maple syrup
2 Tbs. Cider vinegar
2 Tsp. Dijon mustard
½ cup Orange juice
⅓ cup Olive oil
½ tsp. Salt
¼ tsp. Pepper
Instructions
Prepare Squash: preheat oven to 425. Toss all ingredient together, mix well. Spread onto a rimmed baking sheet, in a single layer. Roast turning once, until tender (about 20 minutes). Cool to room temp.
Prepare Couscous: Bring 2 cups of water to boil, add salt and couscous. Cover pot and simmer 8 to 10 minutes - stir occasionally. Remove from heat and cool to room temp.
Prepare Dressing: Combine, Maple Syrup, Cider Vinegar, Dijon Mustard, and Orange Juice. Whisk in ½ tsp salt, and ¼ tsp of pepper. Continue whisking and slowly add in olive oil.
Assemble Salad: In large bowl combine couscous, chicken, dried cranberries, and butternut squash. Pour ½ of the dressing over the salad and gently combine. Reserve the other half of the dressing. When ready to serve add the spinach and the pecans and toss again adding the remaining salad dressing. Salad can be made a day ahead and refrigerated. Can be served chilled or at room temperature.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/couscous-with-chicken-butternut-squash-spinach/