Eating

Israeli Couscous, Kale & Butternut Squash Salad

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Photo Mar 19, 7 07 22 PM

My college roommate recently started a blog called “Life By Appointment” with her friend to share their ideas on food, fashion, and fun DIYs in between their busy schedules as doctors. They recently posted a gorgeous looking salad that I had to try, and it turned out fantastically! I had trouble finding farro at the grocery near me, so I made a variation with Israeli cous cous instead. Really loved the texture and healthiness of this dish. The ladies suggested some great shortcuts to make this an easy weeknight dish as well — using precut butternut squash and quick-cooking farro. Enjoy!

Israeli Couscous, Kale & Butternut Squash Salad
Author: 
Recipe type: Salad
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 butternut squash (we used a 2 pound bag of peeled & cubed squash from Trader Joe's)
  • 1 bunch kale, washed and stems removed
  • 1 cup Israeli couscous
  • 2 cups water
  • ½ cup crumbled feta
  • ⅓ cup white wine vinegar
  • ⅓ cup extra virgin olive oil plus extra for drizzling
  • ½ tsp sea salt plus extra salt for seasoning
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 375 F. Dice butternut squash into ½ inch cubes and spread out on aluminum foil lined baking sheet. Drizzle with olive oil and season lightly with sea salt and freshly ground pepper. Roast in oven for 20-25 minutes until tender and the edges are caramelized.
  2. Meanwhile, bring a pot of water and a dash of salt to boil. Add the kale until just softened, drain, and immediately rinse with cold water.
  3. Heat 2 cups of water with a dash of salt and cook cous cous about 15 minutes until tender.
  4. Whisk the ½ teaspoon of sea salt, white wine vinegar and olive oil in a small bowl. Season with additional salt and pepper to taste.
  5. Toss the roasted butternut squash, flash-boiled kale, cooked couscous, and vinaigrette dressing. Mix in the crumbled feta.
  6. Can be enjoyed warm, at room temperature, or chilled. If refrigerating, store in airtight container.

 

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