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Autumn Pearl Couscous Salad

Autumn pearl couscous salad with roasted butternut squash, toasted nuts, and a maple balsamic dressing for a bright, tender bite. Israeli couscous stays fluffy and pearls-like while the toppings add crunch and tangy goat cheese in every forkful.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Autumn pearl couscous salad
  • 2 cup pearl (Israeli) couscous Cook per package directions, then cool to room temperature.
  • 2 cup butternut squash, cubed Roast at 425F until golden.
  • 2 cup arugula or mixed greens Use fresh greens for a peppery crunch.
  • 0.5 cup dried cranberries Add for sweet-tart bursts.
  • 0.5 cup pecans, toasted Toast before adding.
  • 4 oz goat cheese, crumbled Crumble right before serving.
  • 0.25 cup pumpkin seeds, toasted Toast for extra crunch.
  • 3 tbsp olive oil For maple balsamic dressing.
  • 2 tbsp balsamic vinegar For maple balsamic dressing.
  • 1 tbsp maple syrup For maple balsamic dressing.
  • 1 tsp Dijon For maple balsamic dressing.
  • 0.25 salt To taste, for dressing and squash.
  • 0.25 black pepper To taste, for dressing and squash.

Equipment

  • 1 sheet pan

Method
 

Cook and cool components
  1. Cook pearl couscous according to package directions, then cool to room temperature.
  2. Roast butternut squash at 425F with olive oil, salt, and pepper for 25 minutes until golden.
Make maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper until emulsified.
Assemble and serve
  1. Combine couscous, roasted 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.

Notes

For the best texture, cool the couscous fully before mixing so it doesn’t wilt the greens. Store covered in the refrigerator up to 3 days; keep dressing separate if possible to preserve crunch. Freezing is not recommended because greens and goat cheese texture can change. If you want a dairy-light option, swap goat cheese for crumbled toasted pepitas or a vegan feta-style topping while keeping the dressing the same.