Israeli Couscous and Butternut Squash Salad

Israeli Couscous and Butternut Squash Salad - a delicious, unique combination of homey comfort food and elegant gourmet fare! Everyone loves this one!

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.

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Israeli Couscous and Butternut Squash Salad - a delicious, unique combination of homey comfort food and elegant gourmet fare! Everyone loves this one!

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.

Israeli Couscous and Butternut Squash Salad - a delicious, unique combination of homey comfort food and elegant gourmet fare! Everyone loves this one!

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!

Israeli Couscous and Butternut Squash Salad - a delicious, unique combination of homey comfort food and elegant gourmet fare! Everyone loves this one!

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Israeli Couscous and Butternut Squash Salad

Israeli Couscous and Butternut Squash Salad - a delicious, unique combination of homey comfort food and elegant gourmet fare! Everyone loves this one!

5 from 2 reviews

A delicious, unique combination of homey comfort food and elegant gourmet fare! Everyone loves this salad with pearl pasta, roasted butternut squash, fresh sage and tiny peas. A simple but flavorful dressing is the final touch!

  • Author:
  • Category: Salad

Ingredients

  • 3 cups peeled, diced butternut squash, 1/2-inch dice (about 1/2 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

Instructions

  1. 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.
  2. Place sliced kale in a large bowl and set aside.
  3. 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.
  4. 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 1/2 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


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