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Looking for a festive and nutritious salad to brighten up your holiday table? Look no further than our Cranberry Kale Couscous Salad! Bursting with vibrant colors and flavors, this delightful dish combines the earthy goodness of kale with the tangy sweetness of cranberries and the nutty texture of couscous.

Loaded with vitamins, minerals, and antioxidants, kale is the star of this salad, providing a powerful punch of nutrition. Tossed in a orange vinaigrette, the kale become tender and delicious, while retaining their vibrant green hue.

But it's the addition of tart cranberries that truly takes this salad to a whole new level. The cranberries bring a burst of fruity flavor, balancing out the bitterness of the kale and adding a festive touch. Not only do cranberries taste amazing, but they also offer numerous health benefits, such as supporting immune function.

Perfect for a holiday gathering or a simple weeknight dinner, this Cranberry Kale Couscous Salad is a showstopper that will leave everyone asking for seconds. So bring some cheer to your plate and your taste buds with this delightful salad. It's a deliciously healthy choice that will leave you feeling satisfied and nourished, making it a must-have recipe in your repertoire.

Cranberry Kale Couscous Salad

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

A festive 'pasta' salad that's got all the Fall and Winter favorites in it. Butternut squash, orange, cranberries. Perfect served as a side for dinner or even as a stand alone lunch.

Ingredients

10 Oz. Butternut Squash, Peeled & Cubed
2 Tbsp. Olive Oil
3/4 C. Dry Pearl Couscous, Cooked & Cooled
2 C. Kale or Micro Kale
1/3 C. Dried Cranberries
1/3 C. Chopped Walnuts
2 Oz. Fat Free Goat Cheese (Or Feta)
Salt & Pepper to Taste

Orange Vinaigrette

2 Tbsp. Apple Cider Vinegar
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Fresh Orange Juices
Salt & Pepper to Taste

Instructions

Preheat the oven to 400 degrees F. and line a baking sheet with foil or a silicone baking mat.
Toss the 10 Oz. Butternut Squash and 2 Tbsp. Olive Oil onto the baking sheet. Season with Salt & Pepper to Taste then place in the oven to bake for about 15 minutes or until the squash is tender. Once done, remove from the oven and set aside to cool.
While the couscous is cooling, place the cooked and cooled Pearl Couscous, 2 C. Kale or Micro Kale, 1/3 C. Dried Cranberries, 1/3 C. Chopped Walnuts, and 2 Oz. Fat Free Goat Cheese (Or Feta) into a medium bowl together; set aside.
In a small container, mix together the 2 Tbsp. Apple Cider Vinegar, 2 Tbsp. Extra Virgin Olive Oil, 2 Tbsp. Fresh Orange Juices, and Salt & Pepper to Taste.
When the squash is cooled, add it to the bowl along with the vinaigrette. Stir to combine.
Enjoy right away.

Recommended Products

Amazon Fresh Mediterranean Blend Extra Virgin Olive Oil

RiceSelect Pearl Couscous

Ocean Spray Craisins Dried Cranberries, Reduced Sugar

Nutrition Facts

Calories

283.5

Fat (grams)

16.17 g

Sat. Fat (grams)

3.15 g

Carbs (grams)

30.15 g

Fiber (grams)

3.83 g

Net carbs

26.31 g

Sugar (grams)

6.84 g

Protein (grams)

6.65 g

Sodium (milligrams)

116.14 mg

Cholesterol (grams)

4.35 mg

Nutritional Claims: Low Sodium • Vegetarian • Pescatarian • Mediterranean • Egg Free • Peanut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher