BUTTERNUT SQUASH AND COUSCOUS SALAD WITH DRIED CRANBERRIES, PUMPKIN SEEDS AND SAGE

By ngaldi

Recipe adapted from Jessica Christensen, Roadside Eats, Los Angeles, Calif.

Ingredients

• 1/2 cup whole-grain couscous
• 3/4 cup dried cranberries
• 1/4 small yellow onion, finely chopped
• Zest of 1/2 orange
• 1/4 cup freshly squeezed orange juice
• 1/4 cup unsweetened cranberry juice
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons sherry vinegar
• 1 1/2 teaspoons packed dark-brown sugar
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 1/2 cinnamon stick
• 1 tablespoon canola oil
• 1/2 small butternut squash--peeled, seeded and cut into 1/4-inch cubes (about 2 cups)
• 3/4 cup raw pumpkin seeds (pepitas)
• 3 sage leaves, thinly sliced

Details

Cooking time 45mins
Adapted from purewow.com

Preparation

Step 1

1. In a large heatproof bowl, combine the couscous with the cranberries, onion and orange zest. Set aside.
2. In a medium saucepan set over medium-high heat, combine the orange juice with the cranberry juice, olive oil, sherry vinegar and ¼ cup water. Add the sugar, mustard, salt and cinnamon stick, then bring the mixture to a boil, whisking to combine. When the liquid comes to a boil, pour it over the couscous, stir to combine and cover tightly with plastic wrap for 10 minutes.

3. Meanwhile, in a medium cast-iron skillet set over high heat, warm the canola oil. Add the squash and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Season to taste with salt.

4. Remove the plastic wrap from the bowl of couscous and discard the cinnamon stick. (The couscous will still be slightly moist.) Stir in the butternut squash, pumpkin seeds and sage leaves. Season to taste with salt, and serve slightly warm or at room temperature.