Autumn Pearl Couscous Salad

Dressing

• 1/4 cup olive oil

• 2 tbsp spice brown mustard or dijon

• 2 tbsp lemon juice

• 2 tbsp fresh orange juice

• 2 tbsp apple cider vinegar

• 1 tsp garlic crushed

• S&P to taste

Couscous Salad

• 1 cup pearl couscous cooked

• 1/3 cup dried cranberries chopped

• 1/3 cup pecans chopped

• 1/4 red onion thinly sliced

• 1 cup kale leaves chopped

• 1 cup butternut squash pan cooked or roasted

Instructions

• Combine all the ingredients of the dressing. Shake or stir well. Taste and adjust as needed. Save extras in an airtight container in fridge.

• Toss the kale in first and stir well with 1/3 cup of dressing so kale gets tender. Then add the rest of the salad ingredients. Add a tablespoon of dressing at a time to your liking. Serve cold!