Harvest Kale Salad with Couscous and Delicata Squash
Active Time: 15 minutes • Total Time: 45 minutes
Yields: 4-6 servings
- 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.
- Preheat your oven to 400°F.
- Cut the delicata squash in half lengthwise, scoop out the seeds, and then slice it into half-moons, about 1/2-inch thick.
- Place the delicata squash slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast in the preheated oven for 20-25 minutes or until the squash is tender and slightly caramelized. Set aside to cool.
- 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.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
- 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.