Today I wanted to share a really yummy Fall inspired salad.  I always love a couscous salad and this one is full of so many amazing flavors and textures!  Roasting the butternut squash really brings out a sweetness that pairs so well with the peppery arugula, creamy feta, crunchy pecans and tart dried cherries.  I find these kinds of salads are always best served room temperature so if you make this ahead of time just let it sit out about 30 minutes prior to serving.  To make my life easier I always buy the pre-cut butternut squash, I don’t know why but it is so hard to cut a whole squash!  Trader Joe’s, Whole Foods and Harris Teeter sells them precut.  You could easily make your own dressing but I swear by Garlic Expressions, it is so good on everything!!  This would be a perfect dinner served with some grilled chicken.  Enjoy!

F A L L  C O U S C O U S  S A L A D 

2 bags Trader Joe’s pre cut butternut squash

1 cup arugula

1 cup dried cherries

1/2 red onion diced

1/2 pecans finely chopped

4 oz container crumbled feta

1 box Israeli couscous

Garlic Expressions Dressing

1) Cook the couscous according to the box and set aside.

2) Place the butternut squash on a baking sheet.  I went through mine and cut them into smaller pieces you want them about 1/2 inch.  Toss them with olive and salt + pepper.  Bake at 375 degrees 20-25 minutes, tossing once in the middle.  Remove when the squash is tender with a fork and starting to brown slightly.

3) In a large bowl pour in the couscous and kind of break apart with a fork because sometimes it can clump together.  Add in the cooled butternut squash, feta, red onion, dried cherries, ad pecans.  Toss all together. Drizzle with Garlic Expressions Dressing and toss some more.  Add in the arugula last and lightly toss.