Prepping with Pascale: Recipe of the Week!
Hello Fall, let’s pick up our forks! ??
Cooler mornings, harvest fairs, and fall decorations in the stores are sure signs that summer is behind us. This week I felt inspired to share an autumn couscous salad recipe from www.littlespicejar.com for my meal prep. It’s one of those recipes that, once you finish it, you think to yourself you should do it more often. I love it; it’s so easy and tasty!
AUTUMN PEARL COUSCOUS SALAD WITH ROASTED BUTTERNUT SQUASH
PREP TIME:15 MINS // COOK TIME:25 MINS // TOTAL TIME:40 MINS
– 1 butternut squash, peeled and diced
– 2 tablespoons olive oil
– 1 ½ cups dry pearl couscous, (cooked to package directions)
– 3 heaping cups baby spinach
– ½ cup EACH: thinly sliced red onions, dried cranberries, and toasted pecans
-3 tablespoons EACH: orange juice and honey
– 1 tablespoon Dijon mustard
– ¼ teaspoon garlic powder
– 2 tablespoons apple cider vinegar
– ⅓ cup olive oil
DIRECTIONS: Position a rack in the center of the oven and preheat the oven to 425ºF. Place the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Spread squash out in an even layer. Roast the squash for 20-25 minutes total, tossing halfway through or as needed. While the squash is roasting, prepare the couscous according to package directions.
DRESSING: Add the orange juice, mustard, garlic powder, honey, apple cider vinegar, olive oil, and a pinch of salt and pepper to a mason jar. Screw on the lid and shake until combined. Taste and adjust seasonings as desired.
ASSEMBLE: In a large bowl, toss together all the ingredients of the salad with the dressing and serve. Alternately, you can dress only portions of the salad mixture and refrigerate the rest in an airtight container.