So this salad is a spin off of my Mediterranean Pearl Couscous Salad – definitely my most requested recipe to date. This was one of the first recipes I ever posted that went viral and it seems to be a big hit! Every season I make a version of this popular salad based on what ingredients are in season. This fall version may be even tastier than my original but I’ll let you be the judge of that.

It has roasted butternut squash, brussel sprouts, and cauliflower. It has a handful of fresh arugula, some herbs, pumpkin seeds, creamy feta and a roasted lemon vinaigrette ties it all together. Oh and there’s some maple syrup in that vinaigrette too which makes it even cozier and tastier.

This is one of those salads that you can really improvise on! Don’t have butternut squash? Try pumpkin. Don’t have brussel sprouts? Try broccoli! I’ll add a section here for substitution ideas if you’d like to get creative.

My husband requests this recipe every week. It’s so easy to meal prep and then we have lunches for the rest of the week when we’re busy working. We love topping with grilled protein – chicken, salmon or steak! 

Sometimes I double up the pearl couscous to get a few more meals out of it/feed more people. You can play around with the vegetable amounts – it doesn’t need to be exact by any means.

How to make Warm Fall Pearl Couscous Salad:

Let’s get into this recipe step-by-step!

Step One:

Preheat the oven to 425 degrees. Chop up butternut squash, cauliflower and brussel sprouts into small, bite-sized pieces. Lay these on a baking sheet and drizzle with olive oil and season with salt and pepper. Mix to combine so the veggies are evenly coated. 

Step Two:

Slice a lemon in half and add the halves to the baking sheet as well. Drizzle each lemon half with a touch of olive oil. Throw into the oven for about 30 minutes (or until golden), stirring halfway through.

Step Two:

Slice a lemon in half and add the halves to the baking sheet as well. Drizzle each lemon half with a touch of olive oil. Throw into the oven for about 30 minutes (or until golden), stirring halfway through.

Step Three:

 Meanwhile, boil water in a pot and cook the pearl couscous according to package instructions. I like leaving mine a bit al dente to give more structure to the salad! Once cooked, drain and rinse with cold water to stop the cooking. Place in a bowl with a drizzle of olive oil and stir so the pearl couscous doesn’t stick together. Set to the side.

Step Four:

Once the vegetables are roasted, remove from the oven and let cool slightly. Once the lemons have slightly cooled, squeeze the roasted lemon juice into a separate container to start the vinaigrette.

Step Five:

Add red wine vinegar, whole grain mustard, maple syrup, salt, pepper and olive oil. Mix to combine.

Step Five:

Chop up herbs (I like using fresh herbs here – dill, chives, Italian parsley, basil).

Step Six:

Assemble! Start by laying your cooked pearl couscous down and then add the roasted vegetables. Add a big handful of arugula or spinach, the pumpkin seeds, crumbled feta, the chopped fresh herbs and then drizzle the roasted lemon vinaigrette on top. Stir to combine and enjoy!

If you like this recipe you may also like:

Mediterranean Pearl Couscous Salad

Spring Green Orzo Salad

BLT Pesto Orzo Bowl

Greek Chicken Salad

Storing Your Warm Fall Pearl Couscous Salad for Leftovers:

One of the best things about this salad is that it makes for fantastic leftovers. Here’s how to store it:

• Refrigeration: 
  • Transfer any leftover salad into an airtight container. It can be stored in the refrigerator for up to 4 days.
• Avoid Dressing in Advance: 
  • If you plan on enjoying the salad over multiple days, it’s best to store the dressing separately. This helps to keep the salad fresh!
• Revive it:
  • To refresh the salad, add a squeeze of fresh lemon juice and a drizzle of olive oil. Gently toss to revive the flavors.

Substitutions:

Butternut Squash: If you’re not a fan of butternut squash try using sweet potato, pumpkin, acorn squash or any other type of squash!

Cauliflower: instead you can try broccoli or romanesco!

Brussel Sprouts: instead you can try asparagus, green beans, cabbage, or bok choy! Just keep in mind that asparagus and green beans will cook faster than the butternut squash and cauliflower so don’t add them to the baking sheet to roast until about half way through.

Beer Pairing:

I paired this dish with the Oktoberfest from St Arnold Brewing Company (Texas’ oldest brewing company!)

I have been WAITING for some awesome Oktoberfest beers to crack open for my fall recipes! This one does not disappoint. It’s malty, kinda sweet, medium-bodied and comes in at 6.6%.

If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!