@therecipecollector: During a quiet autumn afternoon, my bestie Loretta came over to chat about our family history project. I made a large bowl of this hearty grain salad, and sharing a fresh plateful together made it a truly wonderful visit. GET YOUR COOK ON with NancyG! This vibrant autumn salad features tender roasted squash, chewy pearl couscous, crisp kale, sweet dried cranberries, and toasted pecans, all tossed in a bright vinaigrette. It delivers a savory, nutty, and mouthwatering flavor experience in every bite. Written by NancyG, The Recipe Collector. Recipe Basics: Yield: 6 servings Measurements: USA standard (rounded up) Ingredients: 2 cups pearl couscous, uncooked 3 cups butternut squash, peeled and cubed 3 cups fresh kale, stems removed and chopped 1/2 cup dried cranberries 1/2 cup pecans, chopped 1/4 cup red onion, thinly sliced 1/4 cup olive oil 3 tablespoons balsamic vinegar 1 teaspoon salt 1/2 teaspoon black pepper Instructions: 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread it evenly on the baking sheet and roast for 25 to 30 minutes until tender and caramelized. 3. Bring a medium pot of salted water to a boil, add the pearl couscous, and cook for 8 to 10 minutes until tender. Drain well. 4. In a large mixing bowl, combine the cooked pearl couscous, roasted butternut squash, chopped kale, dried cranberries, chopped pecans, and thinly sliced red onion. 5. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and black pepper to create the dressing. 6. Pour the dressing over the salad mixture and toss thoroughly until everything is well combined and coated. Serve warm or at room temperature. Chef’s Notes & Nutrition: Chef's notes by NancyG: For an extra layer of savory depth, you can crumble a half cup of creamy goat cheese or feta cheese over the top before serving. You can easily substitute quinoa for the pearl couscous if you prefer a different grain texture. Nutritional Facts (Per Serving): Calories: 340 Fat: 14 g Protein: 7 g Carbs: 50 g #TheRecipeCollector #NancyGCookOn #fyp #CouscousSalad #HarvestSalad

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Sunday 20 September 2026 11:37:09 GMT