Chili Maple Butternut Salad with Couscous, Cranberries, Goats Cheese and Almonds
I posted this salad to our Instagram account earlier today, and I had a request for the recipe. This is just a quick rundown for those who may be interested. I haven’t given quantities (except for the couscous…that needs specific proportions), because you should use as much, or as little of the components as you wish. It’s all about personal taste.
Substitutions:
- You can easily make a gluten free version by leaving out the couscous, and substituting it for some quinoa or millet .
- Goats Cheese can be swapped out with feta if someone has an aversion to goats milk.
- Omit the almonds for nut allergies, but I would use some pumpkin seeds in it’s place to still get that nice crunch!
Couscous
Couscous | Butter |Olive Oil | Water (or Stock) | Salt | Pepper
- melt 1tbsp butter and 1tbsp olive oil in a pan/pot that has a lid.
- add 1 1/2 cups couscous and stir until the grains start to become a golden colour
- add 2 cups water/stock, give it 1 last stir and close it with the lid
- take off the heat and leave it to sit for 5 minutes
- fluff with a fork and season with salt and pepper to taste
Roast Butternut and Red Onion
Butternut | Red Onion | Olive Oil | Chili Flake | Maple Syrup | Salt | Pepper
- preheat your oven to 180°C
- cube some butternut and red onion
- drizzle with olive oil, salt, pepper and a sprinkling of chili flake, and lastly, a dash of maple syrup
- spread in a single layer on your roasting dish
- roast until the butternut is soft and nicely golden
Assemble Salad
Cooked Couscous | Roasted Veg | Soft Goats Cheese | Dried Cranberries | Toasted Almonds | Mixed Salad Leaves
- layer couscous
- top with roast veg
- crumble over goats cheese
- toss in a handful of toasted almonds and dried cranberries
- top with a heap of leaves