Pearl Couscous and Butternut Squash Salad

Lunches are not meant to be boring. I love adding foods with different colors, textures, and flavors to my lunches (and especially my salads)! I found this idea for a pearl couscous salad with butternut squash in a Food Network magazine. Their recipe called for a small amount of cheese, but I decided to omit it to keep it just about the grains and vegetables!

I started by preparing all of my ingredients. I cubed a medium butternut squash and roasted that in the oven until it was tender. In the meantime, I cooked my pearl couscous. I also thinly sliced a red onion and let that soak in the dressing of balsamic vinegar, oil, and honey. Once the couscous and butternut squash were cooled, I began assembling the salad. I tossed the couscous into the large bowl with the dressing and red onions. I followed that with the butternut squash, arugula, and slivered almonds. I tossed that together and served! I decided to make this for Jacob and I for lunch, so I put this into 6 containers for us throughout the week.

I really enjoyed this salad. It had a few different textures to help keep the salad interesting. The various colors keep the salad inviting and the taste keeps you coming back for more. I was very happy with this choice of a salad and I recommend that you try it!