Autumn Pearl Couscous Salad: 7 Delicious Ways to Enjoy

October 28, 2025

Autumn Pearl Couscous Salad has become one of my favorite dishes to prepare during the fall season. The vibrant colors of roasted butternut squash and fresh greens remind me of crisp autumn days, and the delightful combination of flavors brings warmth to my table. Every bite of this Autumn Couscous Salad Recipe is a celebration of the season, with the sweetness of dried cranberries and the crunch of toasted pecans adding to the experience. I love how quick and easy it is to prepare this dish, making it perfect for any gathering or cozy family meal. Let’s get cooking!

Why You’ll Love This Autumn Pearl Couscous Salad

It’s a Fall Pearl Couscous Salad that captures the essence of the season.
Quick to prepare, taking only about 40 minutes.
Nutritious and vegan-friendly, suitable for a variety of diets.
Great as a light meal or a satisfying side dish for Thanksgiving.
Easy to make ahead and perfect for meal prep.
Colorful and visually appealing, making it a showstopper at gatherings.

Ingredients for Autumn Pearl Couscous Salad

Here’s everything you need for this vibrant salad:

1 (2-pound) butternut squash, peeled and diced – adds natural sweetness and texture.
2 tablespoons olive oil – for roasting and flavor.
Salt and pepper, to taste – enhances all flavors.
1 ½ cups dry pearl couscous – the main ingredient, offering a hearty base.
3 heaping cups shredded kale or chopped baby spinach – for color and nutrients.
½ cup thinly sliced red onions – adds a sharp bite.
½ cup dried cranberries – for sweetness.
½ cup toasted pecans – introduces crunch and healthy fats.
3 tablespoons freshly squeezed orange juice – brightens the dressing.
3 tablespoons honey or maple syrup – natural sweetness.
1 tablespoon Dijon mustard – adds a tangy kick.
¼ teaspoon garlic powder – for subtle flavor depth.
2 tablespoons apple cider vinegar – balances the sweetness.
⅓ cup olive oil – creates a creamy dressing.

Autumn Pearl Couscous Salad: 7 Delicious Ways to Enjoy - Autumn Pearl Couscous Salad - main visual representation

How to Make Autumn Pearl Couscous Salad

Step 1: Preheat your oven to 425ºF. Prepare a baking sheet with the diced butternut squash, tossing it with 2 tablespoons of olive oil, and season with salt and pepper. Spread in an even layer and roast for 20-25 minutes, tossing halfway through until tender and caramelized.
Step 2: While the squash roasts, cook the 1 ½ cups dry pearl couscous according to package instructions, typically boiling in salted water until tender, then draining.
Step 3: In a mason jar, combine 3 tablespoons freshly squeezed orange juice, 1 tablespoon Dijon mustard, ¼ teaspoon garlic powder, 3 tablespoons honey or maple syrup, 2 tablespoons apple cider vinegar, ⅓ cup olive oil, and a pinch of salt and pepper. Shake well until emulsified.
Step 4: In a large bowl, mix the cooked couscous, roasted squash, 3 heaping cups shredded kale or chopped baby spinach, ½ cup thinly sliced red onions, ½ cup dried cranberries, and ½ cup toasted pecans. Pour the dressing over and toss everything to coat evenly. Serve immediately or refrigerate for meal prep.

Pro Tips for the Best Autumn Pearl Couscous Salad

Here are some tips to ensure your salad turns out perfectly every time:

Use fresh ingredients for the best flavor and nutrition.
Consider adding roasted chickpeas for extra protein.
Experiment with different greens, like arugula or mixed salad greens.

What’s the secret to perfect Autumn Pearl Couscous Salad?

The secret lies in roasting the butternut squash until it’s caramelized. This brings out its natural sweetness and adds depth to your Harvest Pearl Couscous Dish.

Can I make Autumn Pearl Couscous Salad ahead of time?

Absolutely! You can prepare the components a day in advance. Just store them separately, and combine before serving for the freshest taste.

How do I avoid common mistakes with Autumn Pearl Couscous Salad?

Be careful not to overcook the couscous, as it can become mushy. Also, ensure your vegetables are cut uniformly for even roasting.

Autumn Pearl Couscous Salad: 7 Delicious Ways to Enjoy - Autumn Pearl Couscous Salad - additional detail

Best Ways to Serve Autumn Pearl Couscous Salad

This salad shines on its own, but you can elevate your meal by pairing it with grilled chicken or fish. It also makes a fantastic side for your Thanksgiving feast. For a heartier option, consider serving it with a warm Warm Autumn Couscous Salad with Vegetables on the side.

Nutrition Facts for Autumn Pearl Couscous Salad

Per serving (recipe makes 4 servings):

Calories: 320
Protein: 8g
Fat: 18g
Carbohydrates: 40g
Fiber: 6g
Sugar: 10g
Sodium: 200mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Autumn Pearl Couscous Salad

To store, allow the salad to cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm gently in a skillet or microwave, adding a splash of water or broth if needed.

Frequently Asked Questions About Autumn Pearl Couscous Salad

Can I freeze Autumn Pearl Couscous Salad?

Yes, you can freeze it! Just make sure to store it in an airtight container. It can last in the freezer for about 3 months.

What can I add to Autumn Pearl Couscous Salad for extra flavor?

Consider adding crumbled feta cheese, olives, or roasted veggies for an extra flavor boost.

Is this Autumn Pearl Couscous Salad gluten-free?

This salad is not gluten-free as it contains pearl couscous. However, you can substitute it with gluten-free grains like quinoa or rice.

Can I make this dish spicy?

Absolutely! Add red pepper flakes or diced jalapeños to the dressing for a spicy kick.

Autumn Pearl Couscous Salad: 7 Delicious Ways to Enjoy

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Author: Fenna Saul
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Autumn Pearl Couscous Salad with Roasted Butternut Squash is a vibrant and hearty dish perfect for fall.

Ingredients

Scale

1 (2-pound) butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper, to taste
1 ½ cups dry pearl couscous
3 heaping cups shredded kale or chopped baby spinach
½ cup thinly sliced red onions
½ cup dried cranberries
½ cup toasted pecans
3 tablespoons freshly squeezed orange juice
3 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
¼ teaspoon garlic powder
2 tablespoons apple cider vinegar
⅓ cup olive oil
Salt and pepper, to taste

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Instructions

Position a rack in the center of the oven and preheat it to 425ºF. Place the diced butternut squash on a baking sheet, toss with 2 tablespoons of olive oil, and season with salt and pepper. Spread the squash in a single even layer. Roast for 20-25 minutes, tossing halfway through to ensure even cooking, until the squash is tender and caramelized.
While the squash is roasting, cook the pearl couscous according to the package instructions. Typically, this involves boiling it in salted water until tender, then draining any excess water.
In a mason jar, combine freshly squeezed orange juice, Dijon mustard, garlic powder, honey or maple syrup, apple cider vinegar, olive oil, a pinch of salt, and pepper. Screw on the lid tightly and shake well until the dressing is emulsified and fully combined. Taste and adjust seasoning if needed.
In a large bowl, combine the cooked couscous, roasted butternut squash, shredded kale or baby spinach, thinly sliced red onions, dried cranberries, and toasted pecans. Pour the dressing over the salad and toss everything well to coat evenly. Serve immediately or refrigerate portions with dressing separately for meal prep.