Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



Browse my easy, family-friendly recipes and get some dinner inspiration!


Check out my outfit ideas and family finds for inspiration.


My best beauty tips and tricks for glowing skin and shiny hair.


Visiting Charleston?

check out my faves!

Fall Couscous Salad

Oct 3, 2018

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.




+ view comments

Leave a Reply

  1. Jenny says:

    I have a billion butternut squash in my garden and I’d love to use them up. About how much is in each TJ bag?

  2. Abby Archer says:

    looks delish!!!

  3. Carol says:

    Does this salad keep in the fridge?
    I’d be the only one eating it.

  4. Claire Bonnell says:

    perfect for a friendsgiving!

  5. Sharlene says:

    Made this yesterday & it was delish! I thought half cup cherries was plenty & made my own dressing with a minced garlic clove (microwaved for a few seconds in oil), apple cider vinegar, & olive oil. I used lots more arugula, too. To answer Carol’s question, I think it would keep fine in the fridge for a few days without the arugula (the arugula was a little wilted today). Just make the salad as directed, leaving out the arugula, & when you’re ready to eat, take out what you need, add some arugula & a little more dressing & toss. This was a perfect fall salad – thanks, Natalie!