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Winter Kale Couscous Salad
Winter Kale Couscous Salad
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Ingredients
- 1 bunch curly kale, chopped with stems removed
- 1 small butternut squash, sliced into thin half coins
-
½ teaspoon Morton & Bassett Lemon Pepper Blend
-
1 teaspoon Morton & Bassett Garlic Powder
- 1 teaspoon Morton & Bassett Ground Hot Mustard
- ½ lemon, juiced
- ½ orange, peeled and sliced
- ½ orange, juiced
- ¼ cup olive oil, plus 2 tablespoons
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 cup pearl couscous, cooked
- ¼ red onion, thinly sliced
- 2 tablespoons pepitas
- 2 tablespoons dried cherries
- 2 tablespoons walnuts
Directions
Preheat the oven to 350°F.
On a parchment lined baking sheet, add 2 tablespoons of olive oil to the butternut squash. Sprinkle with ¼ teaspoon M&B Lemon Pepper Blend and ½ teaspoon M&B Garlic Powder. Place in the oven and roast for 20-25 minutes, until fork tender.
Mix together olive oil, lemon juice, orange juice, apple cider vinegar, M&B Hot Ground Mustard, ½ teaspoon M&B Garlic Powder, ¼ teaspoon M&B Lemon Pepper Blend, and honey. Mix thoroughly.
In a large salad bowl, add kale, couscous, roasted butternut squash, red onion, orange slices, pepitas, dried cherries, and walnuts. Pour the dressing over the salad and toss.