Roasted Butternut Squash and Beet Couscous Salad

Roasted Butternut Squash and Beet Couscous Salad A Vibrant and Wholesome Delight!

Looking for a salad that’s as beautiful as it is delicious? This Roasted Butternut Squash and Beet Couscous Salad is a showstopper! The earthy sweetness of roasted butternut squash and beets perfectly complements the light, fluffy couscous, creating a dish that’s bursting with flavor and color. Whether you’re serving it as a hearty side or a light main, this salad is a refreshing, nutrient-packed option that’s sure to impress.

With its rich, roasted vegetables, a zesty dressing, and a touch of fresh herbs, this salad is the perfect balance of earthy, tangy, and refreshing. The butternut squash and beets offer a natural sweetness, while the couscous adds a satisfying bite. It’s the perfect combination of textures and flavors that will have you coming back for seconds!

Why you’ll love this salad:

• Packed with Nutrients: Full of fiber, vitamins, and antioxidants from the roasted veggies, couscous, and fresh herbs.
• Sweet and Savory: The roasted squash and beets bring a natural sweetness that pairs beautifully with the tangy dressing.
• Vibrant & Beautiful: The rich colors of the squash, beets, and couscous make this salad a feast for the eyes and the taste buds.
• Light Yet Filling: A satisfying meal that’s light on your stomach but full of flavor.

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Ingredients

• FOR THE SALAD:

• 1 small butternut squash

• 1 Tbsp olive oil

• 1/2 tsp sea salt

• 1/2 tsp freshly ground black pepper

• 6 small roasted beets, cut into 1/2″ dice*

• 1 1/2 cups uncooked Israeli couscous

• 2 cups lightly packed arugula leaves

• Arils from 1/2 medium pomegranate

• 1/4 cup sunflower seeds

• FOR THE DRESSING:

• Juice of 1 lemon

• 2 Tbsp apple cider vinegar or spicy pepper vinegar (I like Head Ancho)

• Pinch salt

• 1/4 cup extra virgin olive oil

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Directions

• Preheat your oven to 400°F. Cut the butternut squash in half horizontally (i.e. not through the stem). Use a vegetable peeler to peel off the skin, then cut off the stem and the bottom. Cut each half in half through the ends and scrape out the seeds with a large spoon.
• Cut the flesh of the squash into 1/2-inch pieces. Toss with the olive oil, sea salt, and black pepper, then place on a baking sheet and roast for about 35 minutes, tossing once, until easily pierced with a fork and lightly browned.
• Cook the couscous according to package directions. Drain in a colander and rinse briefly with cool water if you plan to serve this dish cold.
• To make the dressing, whisk the lemon juice, vinegar, and salt together in a small bowl or glass measuring cup. Drizzle in the olive oil in a thin stream while whisking constantly to create an emulsion.
• To assemble, place the couscous in the bottom of a large serving bowl and mix in the arugula. Top with the roasted butternut squash and the beets, then with the pomegranate arils and sunflower seeds.
• If serving cold, add half the dressing, then refrigerate. Add the remainder of the dressing just before serving. If serving warm, add all the dressing at once and let sit for about 10 minutes before serving.

If you want a salad that’s not only nourishing but also a joy to eat, this Roasted Butternut Squash and Beet Couscous Salad is the perfect choice. It’s simple, healthy, and packed with deliciousness—every bite is a celebration of fresh, seasonal ingredients! 🥗✨