1 medium (2 1/2 - 3 lb) butternut squash, peeled and cut into 1-inch pieces
1 onion, thinly sliced
1/2 cup dried cranberries
1 cup water
1 cup uncooked couscous
4-5 tablespoons white wine vinegar
2 tablespoons olive oil
Zest of one orange
1/2 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1-3 teaspoons salt
1 can garbanzo beans, drained
3 oz goat cheese
Pre-heat oven to 425° F. Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.
Cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.
Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and 1/2 teaspoon of salt. Cover and let sit for about 15 minutes until the cous cous has absorbed all the water. Fluff the couscous with a fork and set aside.
In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
Combine squash, onions, couscous, garbanzo beans, and drained cranberries in a large bowl. Pour the dressing over the salad and stir to combine. Crumble the goat cheese into chunks with your fingers and gently fold them into the salad. Taste to check seasoning and add salt if needed.
This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week.
Uploaded: Mar 12, 2014