I recently told you guys about the new cookbook I received a few weeks ago called The 52 New Foods Challenge. After flipping through the pages, and reading the concept, I was totally inspired to create some new recipes with my children. I saw words such as roasted maple butternut, sweet potatoes, kale, cranberries, and decided to create a couscous salad using these ingredients.
I created this recipe after being inspired by several of the recipes and ingredients noted in this cookbook.
My salad is perfect eaten as a meal or side dish.
And if you are a lunch packer like myself, you can pack your leftovers for lunch. I packed this salad in my Fit & Fresh Bento Lunch box.
Salad is packed with nutrients and super easy for kids to make.
I often make a big batch of roasted butternut squash and sweet potatoes during the Fall, and keep in the refrigerator to use in a variety of meals.
Here is how to make this salad.
Roasted Butternut Squash & Sweet Potato Cranberry Kale Couscous Salad
2/3 cups Israeli Couscous
1 cup thinly sliced raw organic kale (leaf only/no hard stem)
1/8 cup sliced green onions
1/3 cup dried cranberries
1/3 cup roasted sliced almonds
1 cup roasted maple butternut squash & sweet potatoes (pg. 96 in cookbook)
1 tbsp + 2 tsp honey
1 tsp grainy mustard
1/8 cup white wine vinegar
1 tbsp light oil
1. Cook couscous as indicated on package. Once done, drain and allow couscous to air dry in strainer. You don’t wait couscous to be wet in texture when preparing the salad.
2. In a bowl whisk together dressing ingredients. Adjust taste to your liking.
3. In a large mixing bowl add cooked couscous, kale, green onions, roasted maple butternut squash & sweet potatoes.
4. Drizzle with about 1/2 of the dressing and gently toss. Taste and add more dressing if needed.
5. Add roasted almonds and cranberry and toss before serving.