Hearty Couscous and Squash Salad

Who says salads have to be leafy, light, and eaten alongside something bigger? This hearty combo of grains, squash, greens, and nuts needs no companion, as it satisfies all of the cravings that come with a cold, wintery night.

Israeli couscous is a bit more toothsome than the smaller Moroccan variety, making it the perfect base for this bowl of goodness. We like honey boat delicata squash because the skin is softer and easier to cube, but any squash to your liking would work well here. A handful of greens and some toasted nuts for protein, and voila! The salad does the talking.

Hearty Couscous and Squash Salad

Ingredients

Salad
1 medium organic honey boat delicata squash, chopped
1 small organic onion, chopped
4 tablespoons olive oil
2 cups Israeli/pearl couscous
2.5 cups water
2 handfuls of organic arugula or braising greens
1/4 cup hazelnuts, roasted and roughly chopped
1/2 cup shaved Pecorino
Kosher salt and cracked black pepper to taste
Dressing
1.5 tablespoons olive oil
1 tablespoons apple cider vinegar
1 small organic shallot, finely chopped
1.5 teaspoons maple syrup
Kosher salt and cracked black pepper to taste

Instructions

Preheat oven to 400 F.

Dice the onion and cut the squash into small cubes or half moons. No need to remove the squash skin, unless you are using a very tough variety like butternut or hubbard. In a bowl, toss the onion and squash pieces with 2.5 tablespoons of the olive oil and a very generous sprinkle of Kosher salt.

Line a baking sheet with aluminum foil and spread out the squash pieces evenly, using two pans if necessary to avoid overcrowding. Place in pre-heated oven for 15-25 minutes, rotating the pan halfway through. Remove the pan when squash is fork tender and slightly browned.

While the squash roasts, bring the water to a boil in medium sized pot with a sprinkling of salt. When the water starts to boil, add couscous, reduce to a simmer, and cook with a lid for about 12 minutes (or according to packaging).

Toss the couscous in a large bowl with 1.5 tablespoons of the olive oil to keep the pearls from sticking.

Make the dressing by combining all ingredients and whisking together, adding salt and pepper at the end to taste.

Assemble your salad by tossing the onions, squash, and dressing in with the couscous. Next, add the arugula or braising greens and toasted hazelnuts, folding in until just combined. Top with shavings of fresh pecorino.

Photos courtesy of Ilana Freddye.