Why is this a Winter Couscous Salad, you ask? Because it uses delicious produce that you can only get during these cold months like squash and pomegranates. Not only is this salad healthy and dayyyummm good, it’s so colorful and pretty to look at, which definitely doesn’t hurt!
The grocery list.
- Delicata squash – Delicata squash is the beautiful green and yellow striped squash you see at the grocery store in the winter. It has a delightful sweet flavor.
- Olive oil – Lightly coat your delicata squash with olive oil before roasting it.
- Kosher salt – Just a sprinkle of salt for your squash and some for your dressing.
- Pearl couscous – I love the texture that pearl couscous adds to a salad.
- Lemon juice – An acidic ingredient is necessary in every dressing to help the flavor really be absorbed into the salad.
- Dijon mustard – Adds a slight tartness to the dressing. Mustard is a great dressing or marinade ingredient, I make sure to always have some in the pantry.
- Red pepper flakes – Perfect for a little kick.
- Arugula – I can’t resist fresh arugula, it has a slight spicy flavor that I just can’t get enough of!
- English cucumber – Cucumbers add a refreshing crunch to any salad.
- Edamame – Edamame are soybeans harvested before they are ripe. They have a ton of health benefits and add a nuttiness to this salad.
- Pomegranate seeds – I love biting into pomegranate seeds and getting that burst of juice in your mouth! They add a sweetness to this salad.
- Feta cheese crumbles – Adding crumbly cheese to a salad like this one not only adds texture, but adds a little bit of saltiness to your dish.
- Fresh mint leaves – Mint is super easy to grow and great to use in dishes like this one, so I recommend keeping a little pot of fresh mint in your house or garden.
The preparation.
Preheat the oven to 425°F.
On a rimmed baking sheet toss the cubed butternut squash with 2 tablespoons of olive oil and a ½ teaspoon of kosher salt. Roast for 15-20 minutes. Toss the butternut squash and roast for an additional 15 minutes or until golden. Remove the pan from the oven and set aside to cool slightly.
Cook the pearl couscous to package instructions.
While the couscous is cooking, prepare the remaining ingredients. In a small bowl whisk the olive oil, lemon juice, dijon mustard, salt and red pepper flakes.
Place the arugula in a large serving bowl. Pour half the dressing over the arugula and toss until fully dressed. Set aside.
Add the remaining dressing to the pot of fully cooked couscous. Toss to coat. Move the couscous to a ¼ sheet pan, spread out to a thin layer. Allow the couscous to cool for 15 minutes.
Once the couscous has cooled, add the couscous to the bowl of arugula. Toss to combine. Add the cucumber, edamame, pomegranate seeds, roasted butternut squash and feta cheese and mint leaves. Toss again.
The salad is best served chilled and kept well in the refrigerator in an airtight container for 3-5 days. If the salad gets dry, simply whisk additional dressing together and dress before serving after it’s spent a day or two in the fridge.
Meal prep options.
This Winter Couscous Salad is a phenomenal make ahead meal. It travels really well and can be stored in the fridge for a few days.
If you plan on making this ahead and taking it to work or school for lunch during the week, I recommend washing your vegetables, roasting your squash and making your couscous. Combine your ingredients, but leave the dressing and feta crumbles on the side. Adding the dressing when you’re ready to eat your salad will prevent it from making your dish soggy.
Vegan option: Leave out the feta cheese for a tasty vegan salad! Many vegan feta alternatives are available in the grocery store if you still want that crumbly, salty addition to your dish.
Looking for more salad recipes?
Here are a few to try:
Butternut Squash Salad w/ Bacon Lime Vinaigrette
Lastly, if you make this Winter Couscous Salad recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 1 cup delicata squash, seeded and cubed
- 6 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 cups pearl couscous
- 4 tablespoons lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon red pepper flakes
- 2 cups arugula
- 1 cup english cucumber, chopped
- 1 cup edamame
- 2 cups pomegranate seeds
- 8 ounces feta cheese crumbles
- ¼ cup fresh mint leaves, rough chopped
Instructions
- Preheat the oven to 425°F.
- On a rimmed baking sheet toss the cubed butternut squash with 2 tablespoons of olive oil and a ½ teaspoon of kosher salt. Roast for 15-20 minutes. Toss the butternut squash and roast for an additional 15 minutes or until golden. Remove the pan from the oven and set aside to cool slightly.
- Cook the pearl couscous to package instructions.
- While the couscous is cooking, prepare the remaining ingredients. In a small bowl whisk the olive oil, lemon juice, dijon mustard, salt and red pepper flakes.
- Place the arugula in a large serving bowl. Pour half the dressing over the arugula and toss until fully dressed. Set aside.
- Add the remaining dressing to the pot of fully cooked couscous. Toss to coat. Move the couscous to a ¼ sheet pan, spread out to a thin layer. Allow the couscous to cool for 15 minutes.
- Once the couscous has cooled, add the couscous to the bowl of arugula. Toss to combine. Add the cucumber, edamame, pomegranate seeds, roasted butternut squash and feta cheese and mint leaves. Toss again.
- The salad is best served chilled and kept well in the refrigerator in an airtight container for 3-5 days. If the salad gets dry, simply whisk additional dressing together and dress before serving after it’s spent a day or two in the fridge.