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Fall Couscous Salad

Erin S
  • 30 minutes
  • Serves 6

INGREDIENTS

1

small butternut squash, peeled and cubed

1

Tbls olive oil

salt and pepper

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

salt and pepper