Winter Roasted Squash and Couscous Salad

When we think about the seasons, fall and winter leave the body craving warming comforting foods. Ingredients that are hearty and satisfying. Root vegetable and grains are seasonal favourites. Although I welcome the transition of ingredients, sometimes the body craves the bright, fresh flavours of warmer days. A zesty citrus vinaigrette is the perfect way to bridge the gap with this Winter Roasted Squash and Couscous Salad.

I love that this dish can be served warm or cool, and can be made ahead of time to ease preparation the day of. Enjoy it for breakfast paired with eggs or tofu, or at lunch and dinner with fish, chicken, steak or your favourite plant based protein! Leftovers, no problem! The flavours only get better!

This recipe comes together quite quickly. As the squash roasts, prep the couscous and vinaigrette, then simply arrange in a large salad bowl and enjoy each and every bite!

RECIPE TIPS

GRAIN OPTIONS | if you make this salad over and over (like me) then you may want to add some variation to it by changing up the grains. Substitute couscous for quinoa, barley, buckwheat, rice, orzo

SQUASH OPTIONS | I love all varieties of squash! While they all taste somewhat similar, you can swap out kabocha for butternut or acorn! You could even use roasted sweet potato or carrots!

NUTS | you can easily substitute the toasted hazelnuts for any other nut or seed of choice. I like pumpkin seeds, almonds and cashews! Toasting nuts prior to adding them to the salad draws out the natural oils, intensifying the rich nutty essence.

CHESSE | Feta is a nice tangy and salty addition, but you could ricotta, goat cheese or Halloumi (which is a favourite)

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what you’ll need

the salad

1 medium kabocha squash, cut into 1-inch pieces

2 tablespoons olive oil

1/2 tsp cinnamon

3 heaping handfuls of greens, kale/spinach/arugula

1 cup couscous, prepared as per package directions

1 cup cucumber, diced

1/4 cup mixed dried cranberries and apricots, roughly chopped

3 ounces feta, crumbled

1/4 cup chopped hazelnuts

3 tbsp pumpkin seeds, optional

salt & pepper, to taste

the dressing

2 tbsp olive oil

2 tablespoons apple cider or white wine vinegar

1 tbsp honey

1 tbsp dijon mustard

Finely grated zest of 1 orange

juice of one orange

1/4 teaspoon ground cinnamon

salt and pepper, to taste

the steps

1. Position a rack in the center of the oven and preheat the oven to 425ºF. Place the diced kabocha squash on a baking sheet, toss in olive oil, and sprinkle with cinnamon, salt and pepper. Spread squash out in an even layer and roast for 20-25 minutes total, tossing halfway through. Ensure it is tender by piercing it with a fork. While the squash is roasting, prepare the couscous according to package directions.

2. Warm a cast iron skillet over med high heat and roast the hazelnuts, keeping a close eye to ensure they do not burn. When the begin to golden and become fragrant, remove from heat and transfer to a small bowl to prevent them from burning.

3. Remove the squash from the oven and the couscous from the stove top and prepare the dressing.

4. DRESSING | Add all ingredients to a jar or bowl. Either shake or whisk to combine. Taste and adjust seasonings as desired.

5. ASSEMBLE | To a large salad bowl add your greens. Top the greens with couscous and squash. Gently toss to incorporate. Evenly distribute cucumber, cranberries and apricots on top. Crumble feta over and sprinkle with toasted hazelnuts and pumpkin seeds. Pour the dressing over the salad and serve at room temperature or chilled.