The couscous salad with butternut squash and cranberries is a recipe that is hearty and can be made and enjoyed time and time again. There are many parts to this dish but they all come together nicely and quickly. The recipe is included and is designed to serve anywhere from 4 to 6 people as a side. Leftovers can be kept in the fridge in an airtight container and reheated for up to 5 days after making it.
- This fall salad combines bright, summery flavors with fall ingredients for a delicious dish.
- Make a potluck or eat throughout the week, as it makes a generous amount.
- Roast squash with onions, plump cranberries, and boil couscous, then add your homemade vinaigrette.
“This is one of those recipes that I find myself making again and again.”
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