Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½ inch pieces
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 cup pearl (Israeli) couscous
  • 1 tbsp olive oil
  • 1 ¼ cups low-sodium vegetable broth
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh orange juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 3 tbsp extra virgin olive oil
  • ¼ tsp salt
  • 2 cups curly kale, stems removed and finely chopped
  • ¼ cup dried cranberries (unsweetened)
  • ¼ cup toasted pepitas or slivered almonds
  • 2 tbsp red onion, finely diced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet, spreading in a single layer.
  2. Roast the squash for 20–25 minutes, tossing once halfway through, until the edges are mahogany-colored and tender.
  3. Heat olive oil in a saucepan over medium heat. Add the pearl couscous and stir constantly for 3–5 minutes until the grains smell nutty and turn a light golden brown.
  4. Pour in the vegetable broth, bring to a simmer, cover, and reduce heat to low. Cook for 10 minutes or until liquid is absorbed and grains are al dente. Remove from heat and let cool slightly.
  5. In a small mason jar or whisking bowl, combine honey, apple cider vinegar, orange juice, Dijon mustard, minced garlic, 3 tbsp olive oil, and salt; shake or whisk until emulsified.
  6. Place the chopped kale in a large mixing bowl and massage with a portion of the honey dressing until the leaves are tender and vibrant green.
  7. Add the roasted butternut squash, cooked pearl couscous, dried cranberries, toasted pepitas, red onion, and parsley to the kale.
  8. Fold in the remaining dressing until evenly coated and serve.