| What's an email-only recipe, you ask? It's an exclusive recipe that I'm only sharing with those who are on my email list, aka YOU! This recipe won't be on the blog, and instead will live here in this email. I'll be sending out email-only recipes at the beginning of every month. I wanted to share this Winter Couscous Salad recipe with you. I ate this recipe for lunch throughout the week, but it would also be a delicious side dish to pair with your favorite meat dish. Full recipe below -- enjoy! Winter Couscous Salad Prep time: 10 minutes Cook time: 30 minutes Serves: 6 Ingredients: For the salad:
4 cups couscous, cooked
2 cups butternut squash, roasted
2 cups kale, cooked or massaged with olive oil
⅓ cup red onion, diced – soak in water
⅓ cup pomegranate
⅓ cup goat cheese Dressing:
¼ cup olive oil
2 tbsp apple cider vinegar
2 tbsp honey
½ tsp dijon mustard
½ tsp salt
¼ tsp black pepper
Directions: - If you haven't already, cook the couscous according to the package instructions, and roast the butternut squash. I like to roast mine with a little olive oil, salt and pepper in the oven at 425° for 30 minutes. At this point, you should also place the red onion in a bowl and add water overtop (this helps to make the onion a little less intense). Soak the onion for 10 minutes or so, then pour it through a fine mesh strainer.
- Meanwhile, make the dressing: whisk all dressing ingredients together in a bowl or glass measuring cup.
- Add a little olive oil to a skillet and head over medium heat, then add the kale and sauté for 3-5 minutes until soft.
- Last, assemble the salad: add the couscous to a large bowl, along with the squash, kale, red onion, pomegranate, and goat cheese. Drizzle half the dressing on top and use tongs to toss everything together.
- Transfer the salad to a serving platter and pour the remaining dressing overtop. Enjoy!
I hope you love this recipe as much as I did! If you're not already, be sure to follow along on Instagram, and of course let me know if you try this recipe! -Erin |
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