Diet

13 Winter Salads That Will Make You Forget All About Mac 'n' Cheese

These hearty salads might just make you want to give up pot roasts and casseroles for good

by Mary Squillace | COMMENT

PHOTO 2/14

Pearl Couscous Salad With Roasted Butternut Squash Roasted butternut squash is as much a cold-weather staple as snowflakes and roaring fires. And, when you pair it with comforting, pasta-like couscous, you practically guarantee that you'll curl up by the hearth with a full stomach.

Serves: 4 to 5

Ingredients:
1 butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper, to taste
1-1/2 cups dry pearl couscous, cooked according to package directions
3 heaping cups baby spinach
1/2 cup red onions, thinly sliced
1/2 cup dried cranberries
1/2 cup toasted pecans

Dressing:
3 tablespoons orange juice
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
3 tablespoons honey
2 tablespoons apple cider vinegar
1/3 cup olive oil
salt and pepper to taste

Directions:
Position a rack in the center of the oven and preheat the oven to 425 F. Place the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Spread squash out in an even layer. Roast squash for 20 to 25 minutes, tossing as needed. While the butternut squash is roasting, prepare the pearl couscous. In a large bowl, toss together all the salad ingredients.

To make the dressing, add the orange juice, mustard, garlic powder, honey, apple cider vinegar, olive oil and a pinch of salt and pepper to a mason jar. Screw on the lid, and shake until the olive oil combines with the other ingredients. Add the dressing to the salad, and serve.

Image via thelittlespicejar.com

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