Go Back

Autumn Pearl Couscous Salad

Autumn pearl couscous salad with roasted butternut squash, toasted pecans, and tangy maple balsamic dressing. Golden Israeli couscous is cooled and tossed until glossy with a maple-balsamic emulsion, then topped with goat cheese and pumpkin seeds.
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: 420
Ingredients Equipment Method Notes

Ingredients
  

Autumn pearl couscous salad
  • 2 cup pearl (Israeli) couscous Cooked per package, then cooled to room temperature.
  • 2 cup butternut squash, cubed Roast 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
Maple balsamic dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon
  • 0.25 salt Add to taste.
  • 0.25 black pepper Add to taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the couscous
  1. Cook the pearl couscous per package directions, then cool to room temperature before assembling. This prevents wilting when you add the greens.
Roast the butternut squash
  1. Roast the cubed butternut squash at 425F with olive oil, salt, and pepper for 25 minutes, until golden. Spread on a sheet pan for even browning.
Make the maple balsamic dressing
  1. Whisk the olive oil, balsamic vinegar, maple syrup, and Dijon until emulsified. Season with salt and black pepper to taste.
Assemble the salad
  1. Combine the cooled couscous, roasted squash, arugula (or mixed greens), cranberries, and pecans in a large bowl. Toss gently to distribute everything evenly.
Finish and serve
  1. Drizzle the dressing over the salad and toss gently until lightly coated. Top with goat cheese and pumpkin seeds right before serving for the best texture.

Notes

For best texture, keep arugula cool and add the goat cheese and pumpkin seeds right before serving so they stay crisp and creamy. Refrigerate in an airtight container up to 3 days; dress and toppings may slightly soften, but it’s still great chilled. Freezing is not recommended. For a dairy-light option, use a crumbled feta alternative or omit goat cheese and add extra toasted pumpkin seeds for crunch.