Harvest Couscous Salad
A delightful salad celebrating fall with fluffy couscous, juicy cranberries, crunchy pecans, and fresh spinach, all tossed in a flavorful dressing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup couscous
- 1 cup water
- 2 cups fresh spinach
- 1 cup dried cranberries
- 1/2 cup chopped pecans
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt to taste
- Pepper to taste
Instructions
- Cook the couscous by bringing 1 cup of water to a boil in a saucepan. Add a pinch of salt and stir in the couscous. Cover and remove from heat to steam for 5 minutes. Fluff with a fork.
- Add 2 cups of fresh spinach to the bowl with the couscous and toss.
- Mix in the 1 cup of dried cranberries and 1/2 cup of chopped pecans.
- Whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, and 1 tablespoon of maple syrup. Season with salt and pepper.
- Combine everything by drizzling the dressing over the salad and tossing well.
- Chill the salad in the fridge for about 30 minutes before serving.
Notes
This salad gets better as it sits and is great for meal prep. Feel free to add protein or seasonal veggies for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: couscous salad, fall flavors, vegetarian salad, healthy salad, easy salad