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