Warm Fall Pearl Couscous Salad

This salad is the perfect way to get some healthy veggies in. It works great for meal prep and the roasted lemon maple vinaigrette is AMAZING.

As I’m 20 weeks pregnant now, it’s also a great source of vitamins with the butternut squash, brussel sprouts, cauliflower, + protein and omega-3 fatty acids from the pumpkin seeds.

Ingredients:

8 oz pearl couscous
½ butternut squash
Brussel sprouts
1 head cauliflower
1 lemon
Feta
Handful of arugula/spinach (optional)
Chopped herbs (Highly recommend dill here, chives, parsley, basil)
Olive oil, salt and pepper
Pumpkin seeds

3-4 tbsp apple cider vinegar
1 tbsp whole grain mustard
1 tbsp maple syrup
Pinch of salt
¼ cup olive oil

Preparation:

1. Preheat your oven to 425 degrees. Prep your butternut squash, brussel sprouts and cauliflower - chop so they’re all roughly the same size (you want them quite small for this salad). Cut a lemon in half.

2. On a baking sheet (lined with parchment for easy clean up), hit with olive oil, salt and pepper. Toss. Throw into oven until golden brown, stirring halfway through. This should take about 30 minutes.

3. Boil pearl couscous, drain, and place into large bowl with a touch of olive oil and fluff. Add roasted veggies, feta, arugula/spinach (optional), herbs, pumpkin seeds.

4. Vinaigrette: squeeze juice from roasted lemon halves, ACV, mustard, maple, salt, olive oil. Add to salad - toss to combine.