Israeli Couscous and Butternut Squash Salad
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!
Calories:
Ingredients
- 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
Instructions
- 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.
- Place sliced kale in a large bowl and set aside.
- 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.
- 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