Kale Salad with Curried Couscous and Roasted Butternut Squash

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I am so happy with all of the yummy things happening in this salad. My salads have to have a lot going on in order to get me excited, and this one does just that. I'm all about the toppings, so I made this kale salad with homemade curried couscous, pecans, roasted butternut squash, micro greens, and avocado. Yum!

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This salad is easy to throw together, and I cheated a little bit by using pre-packaged Sweet and Spicy pecans from Trader Joe's, and I also used their bottled Green Goddess Dressing to serve it with. The roasted butternut squash is so easy to whip up yourself though, and has a nice touch of cinnamon and brown sugar to balance out the tartness of the kale. And of course there is avocado, because avocado goes with everything.

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My favorite part of this salad though is the homemade curried couscous. It is such a fresh and simple dish to make, and I don't know why couscous isn't more of a regular dish in my home. I may start using it in place of rice, because it literally takes less than 5 minutes to make and you can dress it up in so many different ways. I'd love to try many more dishes using couscous!

INGREDIENTS

Curried Couscous

  • 1 1/2 cups couscous

  • 1 tablespoon unsalted butter

  • 1 1/2 cups boiling water

  • 1/4 cup plain yogurt

  • 1/4 cup olive oil

  • 1 teaspoon white wine vinegar

  • 1 teaspoon curry powder

  • 1/4 teaspoon ground turmeric

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 cup dried raisins

  • 1/4 cup blanched, sliced almonds

  • 1/4 cup small-diced red onion

Roasted Butternut Squash

  • 3 TBS coconut oil, melted

  • 1 TBS dark brown sugar

  • 1/4 TSP cinnamon

  • a pinch of salt & pepper

  • 1 lb butternut squash, cut into precise 3/4″ cubes

Kale

  • 10 oz chopped kale

  • 1/4 cup extra virgin olive oil

  • 2 TB apple cider vinegar

  • Pinch granulated sugar

  • Pecans, micro greens, avocado, for topping

DIRECTIONS

Curried Couscous

  1. Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

  2. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the parsley, raisins, almonds, onions, mix well, and season to taste.

Roasted Butternut Squash

  1. Pre-heat oven to 425F. Line a rimmed baking sheet with foil and spray with nonstick oil.

  2. Place the cubed butternut squash in a large mixing bowl. Combine the coconut oil, brown sugar, cinnamon, and salt & pepper, in a small bowl, whisking well until smooth, then pour over the butternut squash. Stir ingredients with a wooden spoon until are cubes are evenly coated, then transfer to the greased baking sheet. Roast squash at 425F for 30 – 35 minutes until caramelized, golden, and crispy.

Kale

  1. in a mixing bowl combine the olive oil, apple cider vinegar, and sugar. Drizzle about 2 TBS of the dressing over the kale and gently massage until all leaves are just barely coated, adding more if needed.

  2. Transfer kale to a serving bowl of plate and top with curried couscous, butternut squash, micro greens, pecans, avocado, and dressing of your choice. Enjoy!

Adapted From: Ina Garten & Wry Toast Eats

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