AUTUMN PEARL COUSCOUS SALAD WITH ROASTED BUTTERNUT SQUASH

This pearl couscous salad is the epitome of Autumn! Loaded with roasted butternut squash chunks, tons of sweet cranberries, nutty pecans, all tossed with Israeli couscous, and a dijon vinaigrette.

Cook Time: 25 MINS

INGREDIENTS:

SALAD:

• 1 butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 ½ cups dry pearl couscous, (cooked to package directions)
• 3 heaping cups baby spinach
• ½ cup EACH: thinly sliced red onions, dried cranberries, and toasted pecans

DRESSING:

• 3 tablespoons EACH: orange juice and honey
• 1 tablespoon dijon mustard
• ¼ teaspoon garlic powder
• 2 tablespoons apple cider vinegar
• ⅓ cup olive oil

DIRECTIONS:

Please visit littlespicejar.com for full directions.

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