Autumn Pearl Couscous Salad Recipe: Harvest Flavors in Minutes - Beard and Bonnet

Name: Autumn Pearl Couscous Salad Recipe: Harvest Flavors in Minutes - Beard and Bonnet
Ingredients: 1 cup pearl couscous, cooked; 1 cup kale leaves, chopped; 1 cup butternut squash, pan-fried or roasted; ⅓ cup dried cranberries; ⅓ cup pecans, chopped; ¼ red onion, thinly sliced; ¼ cup (60 milliliters) olive oil; 2 tablespoons spicy brown mustard (or Dijon); 2 tablespoons fresh lemon juice; 2 tablespoons fresh orange juice; 2 tablespoons honey; 2 tablespoons apple cider vinegar; 1 teaspoon crushed garlic; Salt, to taste; Pepper, to taste

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Autumn pearl couscous salad offers a delightful blend of seasonal flavors and textures. Try this wholesome recipe today and serve a vibrant dish that celebrates the best of fall’s fresh produce.

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Ingredients

1 cup pearl couscous, cooked
1 cup kale leaves, chopped
1 cup butternut squash, pan-fried or roasted
⅓ cup dried cranberries
⅓ cup pecans, chopped
¼ red onion, thinly sliced
¼ cup (60 milliliters) olive oil
2 tablespoons spicy brown mustard (or Dijon)
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon crushed garlic
Salt, to taste
Pepper, to taste

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