Sunday, May 25, 2014

Butternut Squash & Couscous Salad

Printable Recipe
  •  2 Cups couscous or quinoa, cooked
  • 1 Butternut squash, peeled & diced
  • 3/4 Cup baby spinach 
  • 1/4 Cup pine nuts, toasted
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon honey 
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon lemon rind
  • Salt & Pepper 

1. To dice butternut squash remove skin & cut into small-medium cubes.  

2. Toss squash with 1 tablespoon olive oil & a dust of salt. Spread the squash evenly on a foil lined baking sheet. Bake on the top rack at 400 degrees for 20-25 minutes or until it's soft. If quinoa is not precooked follow the directions & cook it while squash is cooking.

3. In small bowl whisk the dressing: lemon juice, 1 tablespoon olive oil, honey, lemon rind, thyme, 1/2 teaspoon mix of salt, & pepper. 

5. In a large add spinach & when squash & couscous are ready, add them while warm into the spinach mixture & slowly toss to gently wilt the spinach. Slowly add dressing into the salad & toss till the mixture is evenly coated

Plate Finished Product


Roasted butternut squash has become one of my new favorite side dishes. It is full of flavor & has a wonderful texture when baked. This dish was created with some leftover couscous I had from a previous meal. It turned out to be the star of dinner.


This recipe can be modified to your food needs. If you want to make this a Paleo approved, Whole30, or Gluten Free dish, you can replace the couscous with cauliflower rice & for whole30 remove the honey. I also love quinoa so that is another replacement option but not whole30 approved. Other great additions to this dish would be slivered almonds or some dried currants or cranberries.

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