Harvest Kale Salad with Couscous and Delicata Squash

Active Time: 15 minutes • Total Time: 45 minutes

Yields: 4-6 servings

Harvest Kale Salad with Couscous and Delicata Squash
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  • For the Salad:
  • 6 cups Earthbound Farm Organic Baby Kale
  • 1 cup pearled couscous
  • 1 small delicata squash
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pumpkin seeds (pepitas)
  • Olive oil for roasting
  • Salt and pepper to taste
  • For the Dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard

Elevate your holiday menu with a festive Baby Kale Salad. This delightful mix of Roasted Delicata Squash, Pearled Couscous, and Balsamic Dressing adds vibrant flavors and textures to your seasonal spread. Perfect as a holiday side or a satisfying main course.

  1. Preheat your oven to 400°F.
  2. Cut the delicata squash in half lengthwise, scoop out the seeds, and then slice it into half-moons, about 1/2-inch thick.
  3. Place the delicata squash slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  4. Roast in the preheated oven for 20-25 minutes or until the squash is tender and slightly caramelized. Set aside to cool.
  5. Cook the pearled couscous according to the package instructions. Usually, this involves boiling it in salted water for about 10-12 minutes, or until it’s tender but still slightly chewy. Drain the couscous and rinse it with cold water to stop the cooking process. Set it aside to cool.
  6. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
  7. In a large salad bowl, combine the baby kale, cooled pearled couscous, roasted delicata squash, pomegranate seeds, crumbled feta cheese, and pumpkin seeds. Drizzle the dressing over the salad ingredients.

Harvest Kale Salad with Couscous and Delicata Squash

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