Butternut Squash & Couscous Salad

   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

STORY BEHIND THE DISH

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.

MODIFICATIONS/Whole30

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.