Recipe: Fall Squash and Couscous Salad

INGREDIENTS

• 2 cups cubed butternut squash
• 1 tablespoon olive oil
• ¼ teaspoon smoked paprika
• Salt and Pepper, to taste
• ¼ cup olive oil
• 2 tablespoons Dijon mustard
• ½ lemon, juiced and zested
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 clove garlic, grated
• Salt and pepper, to taste
• 1 cup pearl couscous, cooked according to the package
• 1/3 cup dried cranberries
• 1/3 cup toasted pecans, chopped
• ¼ red onion, thinly sliced
• 2 cups kale, leaves only, finely chopped

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Toss squash with olive oil, smoked paprika, and season with salt and pepper. Roast for 20-35 minutes or until tender.
3. In a jar, combine olive oil, mustard, lemon juice, zest, honey, vinegar, garlic, salt, and pepper. Tighten with a lid and shake until emulsified.
4. In a mixing bowl, combine roasted squash, cooked couscous, cranberries, pecans, onion, and kale.
5. Toss with enough dressing to lightly coat and serve with the remaining dressing on the side.