Thanksgiving Salad is a delicious dish, w/ pearl couscous, roasted butternut squash, cranberries, pecans, spinach & red onion in a citrus vinaigrette.
Preheat oven to 425° F. Use a vegetable peeler to peel squash. Cut a thin slice off both ends. Slice squash in half, lengthwise, and remove seeds. Cut squash into slices, then into bite-sized cubes, trying to keep them about the same size. Put the squash cubes on a large baking sheet, drizzle with olive oil, and season lightly with salt/pepper. Spread squash out in a single layer; roast at 425° F. for 20-25 minutes. Flip squash over, half way through roasting . When squash is done, remove from oven; transfer squash to a plate or bowl to cool. Set aside.
Make Couscous: While squash cooks, prepare the pearl couscous. Follow package directions, omitting any butter (if called for). Couscous will take 8-10 minutes to cook. When done, remove pan from heat, and set couscous aside to cool.
Toast Pecans: Toast the pecans while squash (and couscous) are cooking. Place pecans in a dry skillet, and "toast" them over medium heat, stirring often. Toast for 3-5 minutes, and then remove pecans from skillet. Set pecans aside to cool.
Make Vinaigrette: Place orange juice, honey, dijon mustard, apple cider vinegar, olive oil and garlic powder in a bowl. Season with a pinch of salt and pepper. Whisk until fully blended.
Right before serving, place the salad ingredients into a large bowl. Pour vinaigrette over the salad, and toss the salad well, to fully combine everything. Serve, and enjoy! (Any leftovers can be stored for 2-3 days in covered container in refrigerator).
Thanksgiving Salad https://www.thegratefulgirlcooks.com/thanksgiving-salad/