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Roasted butternut squash feta salad featured image
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5 from 5 votes

Roasted Butternut Squash Couscous Salad

This healthy salad made with roasted butternut squash, couscous, feta, arugula, and homemade dressing is your new fall go to!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: lunch, Salad, Side Dish
Cuisine: American
Keyword: arugula salad, butternut squash salad, couscous salad
Servings: 4 people
Calories: 430kcal
Author: Jovita | Yummy Addiction

Ingredients

For the salad:

  • 1 lb. (450 g) butternut squash , peeled and cut into bite size pieces
  • 3 small parsnips , peeled and cut into little chunks
  • 1 bell pepper , cut into strips
  • 2 garlic cloves , minced
  • 2 tablespoons olive oil
  • salt , to taste
  • black pepper , to taste
  • 2/3 cup (125 g) uncooked couscous
  • a big handful of arugula
  • ¼ cup walnuts , chopped
  • ½ cup crumbled feta cheese

For the dressing:

  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 3 tablespoons natural yogurt
  • 2 teaspoons maple syrup
  • salt , to taste
  • black pepper , to taste

Instructions

  • Preheat the oven to 425°F (220°C). In a large bowl, toss together the butternut squash, parsnips, bell pepper, olive oil, garlic, salt and black pepper. Transfer the veggies on a parchment lined baking sheet and roast for 20 minutes, or until fork tender.
  • Meanwhile, cook the couscous according to the instructions on the package.
  • In a small jar with a lid, combine the orange juice, apple cider vinegar, olive oil, natural yogurt, and maple syrup. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed.
  • Toss the roasted veggies, cooked couscous, arugula, walnuts, and feta together in a large bowl. Add the dressing and toss again. Serve.

Nutrition

Calories: 430kcal | Carbohydrates: 55.5g | Protein: 10.4g | Fat: 20.3g | Cholesterol: 18.2mg | Sodium: 340.5mg | Sugar: 11.2g