Description
Honeynut Harvest Couscous Salad is a vibrant and wholesome dish made with roasted honeynut squash, fluffy couscous, dried fruits, and a light lemon-honey dressing. This easy couscous salad recipe delivers the perfect balance of sweet, savory, and tangy flavors—ideal for fall meals, meal prep, or healthy side dishes.
Ingredients
- Honeynut squash (halved, seeded, and cubed)
- Olive oil
- Salt
- Black pepper
- Couscous
- Vegetable broth or water
- Dried cranberries or raisins
- Chopped nuts (pecans or almonds)
- Red onion (finely chopped)
- Fresh parsley (chopped)
- Fresh mint (optional)
- Lemon juice
- Honey
- Dijon mustard
Instructions
- Preheat oven to 200°C (400°F).
- Toss cubed honeynut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes until tender and caramelized.
- Meanwhile, bring broth or water to a boil. Stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
- In a small bowl, whisk together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper.
- In a large bowl, combine couscous, roasted squash, dried cranberries, nuts, red onion, parsley, and mint.
- Pour dressing over the salad and toss gently.
- Taste and adjust seasoning as needed.
- Serve warm or chilled.
Notes
Roast squash until slightly caramelized for deeper flavor.Fluff couscous well to prevent clumping.Add feta cheese for extra richness.Let the salad sit for 10–15 minutes before serving for best flavor.
