This Couscous Kale Salad is just what you need if you are trying to mix up your boring old salad. This is a warm salad that is a meal on its own or a tasty side dish. It is healthy, but also a really delicious salad.
If you like salads, let me share a few others that I love. This Mediterranean white bean salad hit the blog in a big way! I also love this yummy ancient grain and veggie salad. If kale salads are your thing, then this Autumn kale salad is just what you need.
What Makes This Salad So Good?
There is so much goodness in this salad. Not only do we have the warm kale, but tender couscous, crunchy pecans, creamy burrata, and butternut. Then it is dressed simply with olive oil and lemon dressing.
This is a healthy recipe. It is loaded with heart-healthy dark winter greens and butternut. Pecans are another healthy addition.
This salad will work as a meal on its own, it is hearty enough to fill you up. Or you can use it as a side dish. I like it for a meal. It is a great vegetarian option.
Ingredients
- Olive oil- for toasting the couscous.
- Pearl couscous- you can also use Israeli couscous. They are about the same size. I buy my couscous in bulk at my local Winco, but you can also buy it prepackaged as well.
- Vegetable broth- this or chicken broth work for cooking the couscous and butternut.
- Butternut squash- This will be cut into cubes about ¾-inch.
- Minced garlic- the broth will have a lot of flavor on its own, but I also like to add in garlic.
- Kale- there are so many great varieties out there and most will work in this recipe.
- Lemon juice- Make sure this is fresh squeezed, I promise the concentrate will not work.
- Pecans- I like to leave these whole, but you can also use chopped pecans.
- Burrata- I always buy mine at Costco as the price is so good!
How To Make
Start by toasting your couscous in olive oil. Heat your pan and add oil. Once it is heated add the couscous and butternut. Cook over medium heat stirring frequently until the couscous is toasted. Add the garlic and cook another 30 seconds.
Pour in the broth, then cover and reduce the heat. Let this cook until the couscous and squash are tender.
Remove the lid and with a rubber spatula, I don't like to break up the butternut, mix it all together.
Next, add in the chopped kale and lemon juice. Mix it in and cover the pan to let the kale steam. Let this cook on very low for a few minutes. Then uncover and gently mix again. Taste for salt and pepper. You might need to add more, depending on how salty your broth is.
Last in is the burrata. I like to heat this a little as well. So, cover it again and remove it from the heat.
When the burrata is warmed slightly, plate the salad. Top it with your pecans and another sprinkle of salt and pepper. That is it! Enjoy.
Notes
- There are a lot of types of kale out there. I used curly kale, which is the most common you will find in the average grocery store. Red kale is also a good option and has a taste very similar to curly kale. Dinosaur kale is also making its way into people's kitchens. It is popular and for good reason. The taste is delicious.
- If you want an even more tender, knead the chopped kale with a little olive oil before cooking. This will kelp to soften it, which a lot of people like.
- Burrata is my favorite cheese to use in this salad, but other soft cheeses will work as well.
- While I only used pecans, just know there is a whole world of seeds and nuts you can use. Walnut, pepitas, and sunflower seeds are some of my favorites.
- This salad can easily be used for meal prep. It heats reheats well in the microwave, so double the batch and you will have a meal to take to work.
Warm Kale Salad with Couscous
Equipment
- 1 large saucepan
Ingredients
- 2 tablespoons olive oil
- 1 ½ cup Israeli couscous
- 1 cup cubed butternut squash I cut mine into ½ inch cubes
- 3 cups vegetable broth
- 2 teaspoons minced garlic
- 8 cups rough chop kale This seems like a lot, but as it cooks down a little, it will really shrink!
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped pecans optional, but really good
- 1 ball burrata or more. who can resist?
Instructions
- Heat your pan over medium heat. Once it is heated, add in the olive oil and heat. To the hot oil, add in the couscous and butternut squash.
- Cook, stirring frequently until the couscous is toasted. Add in the minced garlic and cook, stirring for about 30 seconds.
- Pour in the vegetable broth, cover, and let this cook for about 20 minutes on LOW heat. Make sure and reduce that heat.
- Once it is cooked, remove the lid and gently mix with a rubber spatula. Add the chopped kale and lemon juice, and a sprinkle of salt and pepper. Mix them in carefully and let this cook for a few minutes covered until it has warmed and wilted slightly.
- Add salt and pepper as needed. Then last, mix in the pecans if you are using them. You are done!
Notes
- There are a lot of types of kale out there. I used curly kale, which is the most common you will find in the average grocery store. Red kale is also a good option and has a taste very similar to curly kale. Dinosaur kale is also making its way into people's kitchens. It is popular and for good reason. The taste is delicious.
- If you want an even more tender, knead the chopped kale with a little olive oil before cooking. This will kelp to soften it, which a lot of people like.
- Burrata is my favorite cheese to use in this salad, but other soft cheeses will work as well.
- While I only used pecans, just know there is a whole world of seeds and nuts you can use. Walnut, pepitas, and sunflower seeds are some of my favorites.
- This salad can easily be used for meal prep. It heats reheats well in the microwave, so double the batch and you will have a meal to take to work.
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