This Autumn Salad has roasted squash, pomegranates, pearl couscous, and sauteed mushrooms and tossed in a delicious honey mustard vinaigrette. The perfect side for your Thanksgiving table. I love the bright and warm colors of Fall and it was just that that inspired this gorgeous meal. Not only are my favorite things about Fall the colors but the foods. Fresh squash and pomegranates adorn this salad so beautifully that it’s hard not to stare.
Now I like hearty salads. Salads that leave you full and wanting more. I incorporate warm toppings and some texture here to give this “healthy salad” a good twist that will leave you satisfied. I love using Pearl Couscous and sauteed baby crimini mushrooms in any salad and it was a perfect accompaniment here.
Beauty aside, this salad is delicious. Perfect for a Thanksgiving side or any quick and easy weeknight meal.
Autumn Salad
Ingredients
- 8 ounce package Butternut Squash, diced
- 1 cup Pearl Couscous, cooked according to package and cooled
- 1 package Baby Cremini Mushrooms, quartered
- Pomegranate Arils, for garnish
- Baby Spinach, trimmed and washed
- For Honey Mustard Vinaigrette
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Stone Ground Mustard
- 1 tablespoon Honey
- 1/2 cup Olive Oil
- Kosher Salt and Black Pepper, to season
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Toss the diced butternut squash in olive oil and salt and pepper. Place on a sheet pan in an even layer. Roast for 20 minutes in the oven until the squash is fork tender. Remove and set aside.
- Step 3 Cook the pearl couscous according to package, drain any excess liquid and cool. Set aside.
- Step 4 Saute the mushrooms in a pan with 2 tablespoons of olive oil until brown, about 3 minutes. Season with salt and pepper. Toss all ingredients together in a large bowl and prepare the vinaigrette.
- Step 5 Whisk together the apple cider vinegar, stone ground mustard and honey. Season with salt and pepper. While whisking drizzle in the olive oil to emulsify.
- Step 6 Serve salad and drizzle with vinaigrette. Garnish with pomegranate arils.
How do you de-seed a pomegranate?
I’m glad you asked!
I find the easiest way to remove the pomegranate seeds is to quarter the pomegranates and place them in a deep bowl. Cover with cool water and use a spoon to scoop out the seeds.
Remove the pith and skin from the bowl. Use your hands to break apart any clumps of arils. Let them sink to the bottom of your bowl and use a fine mesh sieve or strainer to remove the floating pith.
And drain out the water.
Preheat your oven to 400 degrees F.
Toss the diced butternut squash in olive oil and salt and pepper. Place on a sheet pan in an even layer. Roast for 20 minutes in the oven until the squash is fork tender. Remove and set aside.
Cook the pearl couscous according to package, drain any excess liquid and cool. Set aside.
Saute the mushrooms in a pan with 2 tablespoons of olive oil until brown, about 3 minutes. Season with salt and pepper. Toss all ingredients together in a large bowl and prepare the vinaigrette.
Whisk together the apple cider vinegar, stone ground mustard and honey. Season with salt and pepper. While whisking drizzle in the olive oil to emulsify.
Serve salad and drizzle with vinaigrette. Garnish with pomegranate arils.
If you like serve with crumbled goat cheese or grilled chicken.
Savor and Enjoy!
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