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It's a thrill each fall to see the first display of butternut squash piled high at the market. I threw one in my shopping cart last week and couldn't wait to transform it into something delicious, fun and fall-ish.
I decided on a pasta salad and after checking out the pantry, choose a bag of Israeli couscous (aka pearl pasta) for the base. While the water boiled for the pasta, I peeled and diced the butternut squash (if you're looking for dinner-in-a-hurry, you can also purchase butternut squash at many markets, already peeled and diced).
The squash was then drizzled with a bit of olive oil, a pinch of sea salt and a scatter of freshly ground black pepper and popped into a hot oven. Twenty minutes later it was golden, tender and ready to toss together with the pasta, fresh sage, tiny peas and a super simple dressing. I love how quickly this Israeli Couscous and Butternut Squash Salad comes together.
The result is a delicious combination of homey comfort food and elegant gourmet fare, all rolled into one!
I served this Israeli Couscous and Butternut Squash Salad as a side with grilled burgers, but it would also be wonderful as a main dish salad with sliced chicken or grilled shrimp. A loaf of warm, crusty bread would be a perfect partner for a simple lunch or dinner.
Want to make something delicious, fun and fall-ish? Add butternut squash to your grocery list and make this Israeli Couscous and Butternut Squash Salad for dinner one evening this week. Hopefully you'll have some leftovers, as it makes a wonderful, healthy lunch for taking to school or work.
Bon appetit!
- 3 cups peeled diced butternut squash, ½-inch dice (about ½ of a medium size squash)
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 3 cups kale leaves tough stems removed, leaves sliced thinly, crosswise
- 4 cups low sodium chicken broth
- 8 ounces Israeli couscous pearl pasta, cups
- 3 tablespoons extra virgin olive oil
- 2 medium shallots finely chopped
- 2 tablespoons finely chopped fresh sage
- 1½ tablespoons sherry vinegar
- ½ teaspoon sea salt
- freshly ground black pepper
- 1 ½ cups tiny frozen peas thawed
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Preheat the oven to 450°F. Combine the squash and the olive oil on a sheet pan and toss to coat. Sprinkle with sea salt and freshly ground black pepper. Roast for 10 minutes then remove from oven and stir. Roast for another 8-10 minutes or until tender. Set aside.
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Place sliced kale in a large bowl and set aside.
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While the squash is roasting, bring chicken broth to a boil in a medium size pot. Add pearl pasta, return to a boil then reduce to a steady simmer. Simmer for 8-10 minutes or until pasta is al dente. Drain pasta and immediately transfer to the bowl with the kale. Stir gently for a minute to combine. Cover bowl with plastic wrap for 2-3 minutes until kale begins to wilt.
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Heat 3 tablespoons of olive oil over medium-low heat in a small sauté pan. Add shallots and cook for 3-4 minutes until translucent then addd sage and cook for 30 seconds longer. Add sherry vinegar and stir to combine. Add ½ teaspoon salt and a generous ground of fresh, black pepper. Transfer shallot mixture to the bowl with the pasta. Add peas and butternut squash and stir gently
Lisa {AuthenticSuburbanGourmet} says
So loving this salad! A perfect way to kick off fall. The colors are stunning.
Catherine says
This is a perfect fall dish Chris. It looks so pretty and rustic. I love butternut squash.
Blessings dear., Catherine
Sandra says
Your presentation is outrageous! !
Tricia @ Saving room for dessert says
I'm with you Chris - big beautiful butternut squash make me so happy! This dish sounds wonderful - another great way to eat one of my favorite vegetables!
Denise Browning@From Brazil To You says
A wholesome and colorful meal... and the pictures are gorgeous!
Angie@Angie's Recipes says
A terrific Fall salad, Chris. Love that spoon and plate too.
Cathleen | My Culinary Mission says
Stunning photos as usual! Love the plate too. Made this for dinner (main course) tonight - delish! My husband wants me to make it for his next rock crawling trip. He loved it. Thanks for another wonderful and healthy dish, Chris!
Maureen | Orgasmic Chef says
That's my kind of salad. I can't wait to give this a try.
cheri says
Hi Chris, love Israeli couscous, the texture is so nice. Looks lovely paired with the peas and squash.
Maria says
The food looks delicious, but that plate and spoon are stunning! Love it all.
Happier Than A Pig In Mud says
Very pretty and butternut squash is a favorite of mine-Happy Fall:@)
Ginny Hartzler says
It looks so pretty for the Fall. I would eat a huge plate of it as a main course with nothing else!! Well after all, it is so healthy too!!
Kim - Liv Life says
Ok... I'm still not quite ready for fall. But I'll take this dish any day!! Butternut squash is one of my favorite ingredients, could eat it all year round!
Laura (Tutti Dolci) says
I love butternut squash, what a perfect fall side dish!
Sam @ My Carolina Kitchen says
What a gorgeous salad and so healthy too. Love seeing fall squashes in the market.
Sam
Christie - Food Done Light says
This is a gorgeous salad, Chris, full of so many healthy, delicious ingredients. It would be perfect for a Thanksgiving side too.
Monique says
What a beautiful plate too:)