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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 for sweet-tangy balance. The pearl couscous stays fluffy and golden, while the arugula and goat cheese add bright, creamy bites.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Salad base
  • 2 cup pearl (Israeli) couscous Cooked per package instructions.
  • 2 cup butternut squash Cubed and roasted at 425F until golden.
  • 2 cup arugula or mixed greens
  • 0.5 cup dried cranberries
  • 0.5 cup pecans Toasted.
  • 4 oz goat cheese Crumble.
  • 0.25 cup pumpkin seeds Toasted.
Maple balsamic dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon Dijon mustard.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the couscous
  1. Cook pearl (Israeli) couscous per package instructions, then cool to room temperature for even, fluffy pearls.
Roast the butternut squash
  1. Roast butternut squash on a sheet pan at 425F with olive oil, salt, and pepper for 25 minutes, until golden on the edges.
  2. Let the roasted butternut squash cool slightly so it won’t wilt the arugula when combined.
Make the maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, and Dijon with salt and pepper until emulsified and glossy.
Assemble and serve
  1. Combine pearl (Israeli) couscous, roasted butternut squash, arugula or mixed greens, dried cranberries, and pecans in a large bowl.
  2. Drizzle dressing over the salad and toss gently until evenly coated.
  3. Top with goat cheese and pumpkin seeds before serving for a creamy, crunchy finish.

Notes

For best texture, let the roasted butternut squash and the cooked couscous cool before mixing so the greens stay crisp. Store leftovers covered in the refrigerator up to 3 days; add extra pumpkin seeds or goat cheese on top after chilling. Freezing isn’t recommended because greens lose their bite. If you want a dairy-light version, swap goat cheese for crumbled feta or a vegan feta-style cheese.