Fall Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Israeli couscous salad with roasted butternut squash, fresh spinach, tart cranberries, and crunchy pecans, dressed with a balsamic vinaigrette. It's colorful, seasonal, and works well at potlucks or holiday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small butternut squash (peeled and cubed)
- 1 Tbls olive oil
- salt and pepper to taste
- 1 cup Israeli couscous (uncooked)
- 3 cups baby spinach
- 1/2 cup red onion (finely chopped)
- 1/2 cup dried cranberies
- 1/2 cup pecans (chopped)
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp dijon mustard
- 1 clove garlic (grated)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 269mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1211mg
- Calcium
- 119mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.