Butternut Squash Couscous Salad
This Butternut Squash Couscous Salad is made with roasted squash, pearl couscous, vegan feta, chopped veggies & a creamy dressing!
This couscous dish is AMAZING! There are layers upon layers of flavor. From the pearl couscous simmered in vegan broth & seasonings to the creamy & smoky dressing. The roasted squash adds some sweetness and the vegan feta adds some zing. This salad is perfect for a party or for meal prep lunches!
How to Make the CousCous & Squash
This couscous could easily be its own recipe! It is seasoned to perfection and adds the perfect bite to this salad. Something a little different than your normal pasta salad.
I personally LOVE pearl couscous (or Israeli couscous) because it is a little bigger & can absorb flavors better.
To make it, add some oil to a skillet & toast the couscous for a couple of minutes. Pour in broth and some dry seasonings. Bring it to a boil, cover and lower the heat until all of the liquid has been absorbed.
To make the squash, peel it, remove the seeds and cut it into cubes – you can also buy it pre-cut and save yourself some time. Add it to a baking sheet and toss with oil, smoked paprika, garlic powder, onion powder, salt & pepper. Give it a toss and roast until tender on the inside and slightly browned on the outside.
How to Make the Dressing & Assemble
The dressing is a super simple combo. Grab your ingredients:
- vegan mayo
- olive oil
- smoked paprika
- apple cider vinegar
Give everything a mix and a taste – you may need to adjust the seasonings to your liking.
To assemble, add the cooled couscous, butternut squash, red onion, cherry tomatoes, corn, cilantro & vegan feta to a large bowl. Drizzle the dressing over the salad and toss to combine.
How to Serve
This salad can be served at room temperature or chilled – I like it both ways! Right before serving, chop up some avocado and add it to the salad. I also like to add some radish slices & lime wedges to the top.
If you are making this for meal prep, add the salad to individual containers and keep in the fridge for up to 5 days.
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Did you Make this Recipe?
If you made this Butternut Squash Couscous Salad I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Butternut Squash Couscous Salad
FOR THE BUTTERNUT SQUASH
FOR THE COUSCOUS
FOR THE DRESSING
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add the squash ingredients to the baking sheet and toss to coat evenly. Place in the oven and roast for 20 minutes. Toss and cook for another 5-10 minutes, or until fork tender and slightly charred.
- Meanwhile, make the couscous. Heat the oil in a skillet over medium heat. Add the couscous and toast for about 3 minutes, or until slightly browned – stirring frequently. Pour in the broth & dry seasonings. Bring to a boil, lower the heat and cover. Simmer for 15-20 minutes, or until all of the liquid is absorbed. Allow to cool slightly before adding to the salad.
- Add all of the dressing ingredients to a bowl and whisk to combine. Taste and adjust seasonings as needed. Set aside.
- To assemble, add the couscous, squash, tomatoes, onion, feta, corn, cilantro and avocado* to a large bowl. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature with the optional toppings.