Pearl Couscous Salad with Roasted Butternut Squash

January 27, 2026

The Crumb Collection

January 27, 2026

A cosy, feel-good salad that celebrates seasonal flavours and wholesome ingredients. This Autumn Pearl Couscous Salad is hearty yet fresh, packed with roasted butternut squash, leafy greens, and a sweet-tangy dressing that brings it all together beautifully. Perfect as a light main or a nourishing side.

⏱ Time: 40 minutes

🍽 Serves: 4

🛒 Ingredients

Roasted Squash

1 large butternut squash (approx. 2 lb), peeled & diced

2 tbsp olive oil

Salt & pepper, to taste

Salad

1½ cups dry pearl couscous

3 heaping cups shredded kale or chopped baby spinach

½ cup red onion, thinly sliced

½ cup dried cranberries

½ cup pecans, toasted

Dressing

3 tbsp freshly squeezed orange juice

3 tbsp honey or maple syrup

1 tbsp Dijon mustard

¼ tsp garlic powder

2 tbsp apple cider vinegar

⅓ cup olive oil

Salt & pepper, to taste

👩🍳 Method

1. Roast the squash
Preheat oven to 220°C / 425°F.
Spread diced butternut squash on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, tossing halfway, until golden and tender. Set aside to cool slightly.

2. Cook the couscous
Bring 2 cups vegetable stock to a boil. Add 1 cup pearl couscous, stirring frequently to prevent sticking. Cook until the liquid is absorbed and couscous is tender. Remove from heat and fluff with a fork.

3. Make the dressing
Add all dressing ingredients to a jar, seal, and shake well until emulsified. Taste and adjust seasoning as needed.

4. Assemble
In a large bowl, combine couscous, roasted squash, greens, red onion, cranberries, and pecans. Drizzle with dressing and gently toss until evenly coated.

💛 Kind Crumb Tip

This salad stores beautifully. Keep undressed portions in an airtight container in the fridge and dress just before serving to keep everything fresh and vibrant.