Blueberry and Butternut Squash Couscous Salad
Blueberries are just the boost of nutrition and flavor to top this yummy summer salad.
Blueberries are rich in fiber and vitamin c and pair nicely with the veggies and hearty squash and grains in this recipe.
Photo and recipe originally published as Blueberry And Butternut Squash Couscous Salad by the US Highbush Blueberry Council.
Visit their site for more photos and details on preparation for this recipe.
Blueberry and Butternut Squash Couscous Salad
prep time: 20 min
cook time: 20 min
Ingredients
1 butternut squash
5 tbsp olive oil
3 cups baby arugula
1-1⁄4 cups chicken or veggie broth
1 cup raw couscous or other grain
3 tbsp lemon juice
3⁄4 tsp salt
1⁄4 tsp pepper
4 scallions, thinly sliced
1-1⁄2 cups blueberries
3⁄4 cup crumbled feta cheese
Preparation
Preheat oven to 450°F.
Peel, seed and cube butternut squash.
In a large bowl, toss squash with 1 tablespoon of the oil.
Spread on a rimmed baking sheet; bake until tender, about 22 minutes; let cool.
Meanwhile, in a medium saucepan bring broth to a boil.
Stir in couscous, remove from heat and cover; let stand 5 minutes. Fluff with a fork; cool.
(You can substitute any grain in place of the couscous, such as quinoa, farro, barley, wheatberries, rice, etc. Simply prepare your grain of choice according to the instructions on the back of the packaging)
In a small bowl whisk together remaining olive oil, lemon juice, salt and pepper to create a salad dressing; set aside.
In a large bowl combine squash, scallions, blueberries, cheese and couscous.
Spread arugula on a serving platter.
Drizzle with 1 tablespoon of the dressing.
Add remaining dressing to couscous mixture; toss to combine.
Serve over arugula and top with your favorite microgreens.
Like this recipe?
We publish new seasonal recipes highlighting local, seasonal ingredients each week to help you make the most of our delicious local produce.
or click one of the tags below to find a recipe with your favorite ingredient!
