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
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