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Autumn Pearl Couscous Salad

Autumn Pearl Couscous Salad with roasted butternut squash, toasted pecans, and creamy goat cheese, finished with a maple balsamic dressing. Israeli couscous pearls stay tender and fluffy while the squash caramelizes to golden edges for a hearty side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pearl (Israeli) couscous
  • 2 cup pearl (Israeli) couscous Cook per package instructions, then cool to room temperature.
Butternut squash
  • 2 cup butternut squash, cubed and roasted at 425F until golden Roast with olive oil, salt, and pepper on a sheet pan until golden.
Greens
  • 2 cup arugula or mixed greens Use fresh greens for best texture.
Dried cranberries
  • 0.5 cup dried cranberries Add for sweet-tart bursts in every bite.
Pecans
  • 0.5 cup pecans, toasted Toast before adding for deeper nut flavor.
Goat cheese
  • 4 oz goat cheese, crumbled Crumble fresh for a creamy topping.
Pumpkin seeds
  • 0.25 cup pumpkin seeds, toasted Toast for crunch before sprinkling on top.
Maple balsamic dressing
  • 3 tbsp olive oil For dressing, emulsify until smooth and glossy.
  • 2 tbsp balsamic vinegar Add tang to the maple balsamic dressing.
  • 1 tbsp maple syrup Balances the vinegar for a fall-friendly sweetness.
  • 1 tsp Dijon Helps the dressing emulsify.
  • 0.25 salt and pepper Season to taste; add gradually.

Equipment

  • 1 sheet pan

Method
 

Cook the couscous
  1. Cook pearl (Israeli) couscous per package directions, then spread out and cool to room temperature.
  2. Visual cue: stop cooking when the pearls are tender and separate, not sticky.
Roast the butternut squash
  1. Roast cubed butternut squash at 425F with olive oil, salt, and pepper on a sheet pan for 25 minutes, turning once if needed.
  2. Visual cue: the squash should look golden on the edges and fork-tender when pierced.
Make the maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, and Dijon with salt and pepper until emulsified and smooth.
  2. Visual cue: the dressing thickens slightly and looks glossy instead of separated.
Assemble the salad
  1. Combine cooled couscous, roasted squash, arugula or mixed greens, dried cranberries, and toasted pecans in a large bowl.
  2. Visual cue: the bowl should have even distribution of greens, pearls, and squash pieces.
Finish and serve
  1. Drizzle the dressing over the salad and toss gently until everything is lightly coated.
  2. Visual cue: greens should look lightly dressed, with no dry pockets at the bottom.
  3. Top with crumbled goat cheese and toasted pumpkin seeds before serving.
  4. Visual cue: goat cheese should sit on top in small crumbles, with pumpkin seeds visible for crunch.

Notes

To keep the salad from getting soggy, cool the couscous and roasted squash to room temperature before mixing, and add dressing just before serving. Store leftovers in an airtight container in the refrigerator up to 3 days; add a small drizzle of extra maple balsamic if needed. Freezing is not recommended since greens will soften. For a dairy-light option, swap the goat cheese for a crumbled feta-style plant-based cheese and use the same dressing.