Kale, Butternut Squash and Couscous Salad

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For the salad:

  • 1 1/2 pounds butternut squash (peeled, seeded, and cut into 1/2-inch cubes, about 3-1/2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 cups kale leaves, stems removed, shredded
  • 1 cup purple cabbage, shredded
  • 1 cup mixed spring greens
  • 1 cup Israeli pearl couscous, cooked
  • 1/4 cup pistachios, chopped
  • 4 ounces feta cheese, crumbled
  • 1/2 cup pomegranate seeds

For the vinaigrette:

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Pinch kosher salt
  • Freshly ground black pepper to taste.


  1. Place a baking sheet on the middle rack of oven and heat oven to 425 F.
  2. In a large bowl, toss the butternut squash with the olive oil, salt and black pepper.
  3. Once the oven is preheated, take the baking sheet out and dump the butternut squash onto the pan in one layer.
  4. Place the baking sheet back into the oven and roast for 20-25 minutes (tossing the squash halfway through), until the squash is fork tender. Remove from the oven.
  5. Prepare the vinaigrette by placing all of the ingredients in a bowl and whisking until thoroughly combined. Set aside.
  6. Mix together the kale, purple cabbage, spring greens and couscous. Add the butternut squash, pistachios and feta cheese and toss together.
  7. Drizzle the vinaigrette over the salad and gently toss to combine.
  8. Top with pomegranate seeds and serve.