Butternut Squash Couscous Salad
This Butternut Squash Couscous Salad is made with roasted squash, pearl couscous, vegan feta, chopped veggies & a creamy dressing!
Ingredients
FOR THE BUTTERNUT SQUASH
- 2 cups butternut squash peeled, deseeded & cubed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
FOR THE COUSCOUS
- 1 tablespoon olive oil
- 1 1/3 cups pearl couscous dry
- 1 3/4 cups broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
FOR THE DRESSING
- 1/4 cup vegan mayo
- 1/4 cup olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 2 tablespoons apple cider vinegar
- 2 cloves garlic minced
- 1 tablespoon fresh basil chopped
- salt to taste
FOR THE SALAD
- 10 ounces cherry tomatoes halved
- 1 small red onion diced
- 2 ounces vegan feta crumbled
- 2 cups corn
- 2 tablespoons cilantro chopped
- 1 small avocado diced
- radish slices, lime wedges for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add the squash ingredients to the baking sheet and toss to coat evenly. Place in the oven and roast for 20 minutes. Toss and cook for another 5-10 minutes, or until fork tender and slightly charred.
- Meanwhile, make the couscous. Heat the oil in a skillet over medium heat. Add the couscous and toast for about 3 minutes, or until slightly browned - stirring frequently. Pour in the broth & dry seasonings. Bring to a boil, lower the heat and cover. Simmer for 15-20 minutes, or until all of the liquid is absorbed. Allow to cool slightly before adding to the salad.
- Add all of the dressing ingredients to a bowl and whisk to combine. Taste and adjust seasonings as needed. Set aside.
- To assemble, add the couscous, squash, tomatoes, onion, feta, corn, cilantro and avocado* to a large bowl. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature with the optional toppings.
Video
Notes
*Wait to add the avocado until right before serving to keep it from browning.
Calories: 380kcal, Carbohydrates: 41g, Protein: 9g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 6mg, Sodium: 221mg, Potassium: 545mg, Fiber: 5g, Sugar: 4g, Iron: 2mg
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