Roasted Butternut Squash Couscous Salad

Full of cozy fall flavors, this Roasted Butternut Squash Couscous Salad with maple vinaigrette makes an incredible no-reheat lunch, or dinner side! It’s both sweet and salty, plus packed with roasted squash, pistachios, and feta!

Author: Project Meal Plan

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 471 kcal per serving

Ingredients

1 ½ pounds - butternut squash squash
2 tablespoons - avocado oil
1 tsp - pure maple syrup
1 tsp - paprika
¼ tsp - garlic powder
salt and pepper
1 - red onions
1 cup - dry couscous
1 cup - feta cheese
½ cup - pistachios
½ cup - curly parsley
3 tablespoons - extra virgin olive oil
2 tablespoons - apple cider vinegar
1 tbsp - pure maple syrup
½ tsp - ground cinnamon
1 clove - garlic
salt and pepper

Instructions

Prep the veggies: Preheat the oven to 425F. In a large bowl, toss together the squash (1 1/2 pounds, peeled & cubed), 1 tbsp of the avocado oil, maple syrup (1 teaspoon), paprika (1 teaspoon), garlic powder (1/4 teaspoon) and a generous amount of salt and pepper (~1/2 teaspoon each) until the squash is well coated. Spread the squash across 2/3 of a large rimmed sheet pan lined with parchment paper for easy cleanup. Toss the onion wedges (1 large or 2 small, roughly sliced) with the remaining 1 tbsp of oil, a little more salt and pepper (~1/4 teaspoon), then spread across the final 2/3 of the sheet pan. If your baking sheet is not big enough and things are looking a little crowded, spread the vegetables across two smaller pans.
Roast the veggies: Roast the vegetables for 25-30 minutes, tossing halfway to ensure even cooking. If you’re using two different baking sheets, rotate their position in the oven at the halfway mark. When done, the squash should be tender and slightly browned, and the onions should be soft and slightly charred.
Make the couscous: Meanwhile, measure the couscous (1 cup) into the bottom of a large mixing bowl and pour over 1 cup of boiling water. Cover the bowl with food wrap and leave to steam for 10 minutes before fluffing the cooked couscous up with a fork.
Make the dressing: Whisk together all the vinaigrette ingredients (or shake together in a mason jar with lid) and check the seasoning: add more salt if it tastes a little flat, more pepper if you’re looking for more depth of flavor. Prepare the other salad add-ins if required.
Assemble the salad: Scrape all the vegetables from the baking tray into the bowl with the couscous, and add the feta (1 cup), pistachios (1/2 cup, roughly chopped), and parsley (1/2 cup, chopped). Pour over the dressing and fold everything together with a metal spoon until combined.
Serve and store: Season to taste with more salt and pepper, if needed, and serve either warm or at room temperature. Store in an airtight container in the fridge for up to 3 days. Toss leftovers before serving again.

Nutrition