Hi friends!
Welcome to Episode 2 of “Salads to Look Forward To!” If you think salads are boring, get ready to change your mind! Today, I’m sharing one of my favorite cozy, colorful dishes: Butternut Squash Couscous Salad with crispy kale and a super yummy kale pesto. It’s warm, filling, and full of flavor. Plus, we’re using kale two different ways and trust me, you’ll never want to eat it any other way!
👩🍳 Method
Cook the Couscous
To start, prepare the couscous by following the instructions on the package. Couscous cooks quickly, usually by pouring boiling water over it and letting it steam. For an extra boost of flavor, I like to stir in 1 teaspoon of vegetable stock while it’s cooking. This adds a savory touch to the grains without any extra effort. Once it’s fully cooked and fluffy, be sure to let it cool down completely. If it’s too warm when you mix it with the pesto later, the texture may turn mushy and lose its fresh taste.
Roast the Butternut Squash
Next, it’s time to roast the butternut squash. Begin by peeling the squash and chopping it into small, bite-sized cubes. Spread the cubes out evenly on a baking sheet. Drizzle them with a little oil and sprinkle with salt to help bring out their natural sweetness. Give everything a good mix right on the tray to coat all the pieces. Bake the squash in a preheated oven at 180°C (350°F) for about 22 minutes. Make sure to give the tray a quick shake or mix halfway through the cooking time so that the pieces roast evenly and don’t stick to the pan.
Bake the Crispy Kale
While the squash is roasting, you can move on to making the crispy kale. Take your washed and dried kale and lay it out on a clean baking sheet. Drizzle it with 2 tablespoons of oil, then sprinkle on the grated Parmesan cheese and a squeeze of lemon juice. Use your hands or a spoon to toss everything together, making sure each piece of kale is lightly coated. Pop the tray in the oven and bake for about 6 minutes at 180°C (350°F). Keep a close eye on it kale can go from perfectly crispy to burnt very quickly. I recommend giving it a gentle stir or flip halfway through to help it crisp up evenly.
Make the Kale Pesto
Now comes the magical part making the kale pesto! In a food processor or blender, combine the raw kale, pine nuts, grated Parmesan cheese, garlic, lemon juice, and oil. Don’t forget a pinch of salt, but go light at first, since Parmesan is already quite salty. Blend the mixture for 2 to 3 minutes until it reaches your desired texture. You can keep it smooth and creamy or leave it a bit chunky depending on your preference. If the pesto feels too thick, add an extra spoonful of oil or a splash of water to loosen it up.
Put It All Together
Once all the parts are ready, it’s time to bring your salad to life. In a large serving bowl, add the cooled couscous and spoon in the kale pesto. Mix well until every little grain is coated with that delicious green sauce. Then gently fold in the roasted butternut squash pieces. Finally, top the salad with the crispy kale and, if you like, a few more toasted pine nuts for crunch. It’s colorful, flavorful, and ready to enjoy!
🧰 Necessary Tools
- Baking sheet
- Mixing bowls
- Food processor or blender
- Knife and chopping board
- Saucepan (for couscous)
- Oven
- Spoon or spatula
🥗 Butternut Squash Couscous Salad with Crispy Kale & Kale Pesto
Cuisine: MediterraneanDifficulty: Easy2
servings15
minutes30
minutes45
minutesIngredients
For the Couscous Salad:
140g couscous
1 tsp vegetable stock
1 butternut squash (peeled and chopped into cubes)
Crispy Kale:
100g kale
2 tbsp grated Parmesan cheese
2 tbsp oil
1 squeeze lemon juice
Kale Pesto:
100g kale
40g pine nuts (plus extra for topping)
60g grated Parmesan cheese
1 tbsp garlic
4–5 tbsp oil
½ small lemon (juice)
Salt to taste
Directions
- Cook the couscous: Boil water and cook your couscous as the package says. I like to stir in 1 tsp of vegetable stock while it cooks to make it extra flavorful. Once it’s done, let it cool down completely.
- Roast the butternut squash: Peel and chop your squash into small cubes. Spread them on a baking sheet, drizzle with oil, sprinkle a bit of salt, and roast at 180°C (350°F) for about 22 minutes. Give them a quick mix halfway through so they roast evenly.
- Bake the crispy kale: Spread the kale on a baking sheet, toss it with oil, Parmesan cheese, and lemon juice. Bake for 6 minutes at 180°C (350°F). Mix halfway so it crisps up evenly but doesn’t burn.
- Make the kale pesto: Pop all the pesto ingredients into a food processor: kale, pine nuts, Parmesan, garlic, lemon juice, oil, and salt. Blend for 2–3 minutes until it’s smooth and creamy (or leave it a little chunky if you like).
- Put it all together: In a big bowl, mix the cooked couscous and kale pesto. Add the roasted butternut squash and top with crispy kale and a sprinkle of extra toasted pine nuts. Done!
Notes
- Don’t skip cooling the couscous if it’s too hot, the pesto will go mushy.
- Watch the kale closely while baking it can burn quickly after 5 minutes.
- Taste your pesto before adding salt Parmesan is already salty, so you might not need much more.
🍽 Serving Suggestions
This salad is tasty both warm or cold, so you can enjoy it fresh or pack it for lunch the next day. It’s great on its own, but you can also:
- Serve it with grilled chicken or tofu
- Add a scoop of hummus on the side
- Pair it with a bowl of soup for a cozy dinner
🎉 Fun Fact
Did you know butternut squash is actually a fruit? Even though we cook it like a veggie, it has seeds just like pumpkins and melons! It’s full of vitamin A and gives your body a great boost during colder months.
✅ Conclusion
This Butternut Squash Couscous Salad is bright, bold, and so good for you. With sweet squash, crispy kale, and that amazing pesto, every bite is exciting. It’s a perfect way to get your greens and still feel full and happy.
I hope you give this recipe a try and fall in love with kale just like I did! 🌱
Let me know if you make it I’d love to hear how it turned out!
