Name: Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 side dish servings, or 4 main course servings
Ingredients: 2 tablespoons apple cider vinegar; 2 tablespoon extra-virgin olive oil; 1 teaspoon honey; 1 teaspoon Dijon mustard; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1 (1½ lbs/680 g) butternut squash, peeled, de-seeded, and cubed into ½-inch pieces; 2 tablespoons olive oil; ½ teaspoon salt, divided; ⅛ teaspoon black pepper; 1⅓ cups (315 ml) water; 1 cup (170 g) whole wheat pearl couscous; 1 medium sweet onion, diced; 5 oz (150 g) kale, washed, de-stemmed, and finely chopped; 1 (15.5 oz/439 g) can chickpeas, rinsed and drained