Wholewheat Couscous With Roasted Butternut Squash And Kale Salad
Wholewheat Couscous With Roasted Butternut Squash And Kale Salad - Warm autumnal salad (vegan recipe)
Servings: 4 people
Ingredients
For the salad
- 400 g cubed butternut squash roasted
- 10-12 leaves kale lightly roasted
- 250 g wholewheat giant cous cous cooked
- 1 small yellow onion finely chopped
- 2 tsp olive or rapeseed oil
- salt and pepper to taste
For the dressing
- 2 tbsp olive oil
- 3 tsp cider vinegar
- 1 tsp maple syrup or honey
- 1 tsp Dijon mustard or wholegrain
- 1 tsp garlic powder
- 1/4 tsp salt
- freshly ground pepper to taste
Instructions
- Prepare the butternut squash: peel, cut into small cubes, toss with oil, salt and pepper. Roast in the preheated oven on 175 Celsius for 20-25 minutes.
- At the same time, cook the couscous as per instruction till it's al dente. Also cut the kale up into small bites and lightly roast it in the oven for 3-4 minutes.
- In the meantime prepare the dressing, set it aside. Chop the onions.
- When everything is cooked, combine in a bowl and serve.
