Roasted Butternut Squash & Couscous Salad



1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
2 tablespoons olive oil
salt and freshly-cracked black pepper
1 cup dry Israeli (pearl) couscous*, cooked in water according to package instructions
1/3 cup dried cranberries
1/3 cup chopped walnuts

easy orange vinaigrette (recipe below)
Vinaigrette Ingredients:

2 tablespoons apple cider vinegar
2 tablespoons  extra virgin olive oil
2 tablespoons freshly-squeezed orange juice
pinch of salt and black pepper, to taste



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s