INGREDIENTS
- 1 cup delicata squash, seeded and cubed
- 6 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 cups pearl couscous
- 4 tablespoons lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon red pepper flakes
- 2 cups arugula
- 1 cup english cucumber, chopped
- 1 cup edamame
- 2 cups pomegranate seeds
- 8 ounces feta cheese crumbles
- ¼ cup fresh mint leaves, rough chopped
INSTRUCTIONS
- Preheat the oven to 425°F.
- On a rimmed baking sheet toss the cubed butternut squash with 2 tablespoons of olive oil and a ½ teaspoon of kosher salt. Roast for 15-20 minutes. Toss the butternut squash and roast for an additional 15 minutes or until golden. Remove the pan from the oven and set aside to cool slightly.
- Cook the pearl couscous to package instructions.
- While the couscous is cooking, prepare the remaining ingredients. In a small bowl whisk the olive oil, lemon juice, dijon mustard, salt and red pepper flakes.
- Place the arugula in a large serving bowl. Pour half the dressing over the arugula and toss until fully dressed. Set aside.
- Add the remaining dressing to the pot of fully cooked couscous. Toss to coat. Move the couscous to a ¼ sheet pan, spread out to a thin layer. Allow the couscous to cool for 15 minutes.
- Once the couscous has cooled, add the couscous to the bowl of arugula. Toss to combine. Add the cucumber, edamame, pomegranate seeds, roasted butternut squash and feta cheese and mint leaves. Toss again.
- The salad is best served chilled and kept well in the refrigerator in an airtight container for 3-5 days. If the salad gets dry, simply whisk additional dressing together and dress before serving after it’s spent a day or two in the fridge.
Published on December 19, 2022
