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Autumn Pearl Couscous Salad with Maple-Cider Vinaigrette
Ingredients
  • subheading: For the couscous salad:
  • 1 cup dry pearl couscous (Israeli couscous)
  • 1½ cups water or chicken broth (to boil the couscous)
  • 1 small butternut squash, peeled and diced
  • 2 cups green kale, leaves cut off the stem & chopped
  • ½ cup dried cranberries
  • ¼ of a red onion, thinly sliced
  • Pecans, toasted*
  • Olive oil (for tossing with the squash)
  • subheading: For the maple-cider vinaigrette:
  • ¼ cup olive oil
  • 3 Tbsp maple syrup
  • 3 Tbsp fresh orange juice
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp dijon mustard
  • ¼ tsp salt
  • ⅛ tsp black pepper
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