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Autumn Pearl Couscous Salad

Autumn pearl couscous salad with roasted butternut squash, dried cranberries, and toasted pecans, tossed with a maple balsamic dressing. Golden Israeli couscous pearls stay light and chewy, while the greens and goat cheese add a fresh, creamy finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pearl (Israeli) couscous
  • 2 cup pearl (Israeli) couscous, cooked per package
butternut squash
  • 2 cup butternut squash, cubed and roasted at 425F until golden
arugula or mixed greens
  • 2 cup arugula or mixed greens
dried cranberries
  • 0.5 cup dried cranberries
pecans
  • 0.5 cup pecans, toasted
goat cheese
  • 4 oz goat cheese, crumbled
pumpkin seeds
  • 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 and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the couscous
  1. Cook the pearl couscous per package instructions, then cool to room temperature before using.
Roast the butternut squash
  1. Roast cubed butternut squash at 425F with olive oil, salt, and pepper for 25 minutes, until golden and tender.
Make the maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, and Dijon until emulsified, then season with salt and pepper to taste.
Assemble the salad
  1. Combine cooled couscous, roasted squash, arugula (or mixed greens), dried cranberries, and toasted pecans in a large bowl.
  2. Drizzle the dressing over the salad and toss gently until everything looks evenly coated.
  3. Top with crumbled goat cheese and toasted pumpkin seeds before serving for a visible creamy-and-crunchy finish.

Notes

For the best texture, let the roasted squash cool slightly so it doesn’t wilt the greens, but keep the salad components ready so they can be assembled promptly. Store leftovers covered in the refrigerator for up to 3 days; the couscous will soften a bit over time. Freezing is not recommended due to the greens. For a vegetarian swap, ensure the Dijon and any packaged ingredients are vegetarian-friendly (most are), and keep the goat cheese; for dairy-free, replace with a firm plant-based feta-style crumble.