Ingredients
- Pearl CouscousUse the Israeli variety for its robust, chewy texture that holds up well against the heavy dressing and vegetables.
- Sweet PotatoesCut into uniform cubes; roasting enhances their natural sweetness and gives the salad an essential creamy component.
- Brussels SproutsHalve them before roasting; they provide a slightly savory, earthy counterpoint to the sweet elements.
- PecansToasting the pecans brings out their deep, buttery flavor and adds necessary crunch to the texture profile.
- Dried CranberriesThese add pops of tartness and a chewy, fruity burst that complements the honey dressing beautifully.
- Fresh ParsleyChopped fine, this herb offers a refreshing, green lift and balances the heavier flavors of the roasted root vegetables.
- HoneyProvides the sweet backbone for the dressing, ensuring a deep golden flavor that pairs well with the autumn theme.
- Apple Cider VinegarEssential for acidity and tang, cutting through the richness of the oil and balancing the sweetness of the honey.
- Extra Virgin Olive OilUsed generously for both roasting the vegetables and creating the base of the emulsified vinaigrette.
Instructions
- Step 1: Prep and Roast the Vegetables
- Step 2: Cook the Pearl Couscous
- Step 3: Toast the Nuts and Prepare the Cranberries
- Step 4: Whisk the Honey-Cider Vinaigrette
- Step 5: Assemble the Salad
Notes
- For the best texture, store leftovers chilled for up to three days, but if making ahead, keep the vinaigrette separate and toss just before serving.
- This salad is designed to be served cold or at room temperature; avoid microwaving leftovers, as high heat dulls the freshness of the vinaigrette and wilts the essential parsley.
- Enhance the autumn theme by serving this robust salad alongside slow-roasted beef chuck or pairing it with a creamy goat cheese crostini appetizer.
- When making the vinaigrette, ensure the Apple Cider Vinegar successfully cuts the honey's sweetness; a strong acidic tang is crucial for balancing the richness of the roasted root vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American