Name: Roasted Butternut Squash, Kale and Cranberry Couscous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes; 2 tablespoons olive oil; salt and freshly-cracked black pepper; 1 cup dry Israeli (pearl) couscous*, cooked in water according to package instructions; 2 cups chopped kale leaves; 1/3 cup dried cranberries (from DeLallo Salad Savors); 1/3 cup chopped walnuts (from DeLallo Salad Savors); 2 ounces goat cheese, crumbled (from DeLallo Salad Savors); easy orange vinaigrette (recipe below); 2 tablespoons apple cider vinegar; 2 tablespoons DeLallo extra virgin olive oil; 2 tablespoons freshly-squeezed orange juice; pinch of salt and black pepper, to taste