Hearty Couscous and Squash Salad
Who says salads have to be leafy, light, and eaten alongside something bigger? This hearty combo of grains, squash, greens, and nuts needs no companion, as it satisfies all of the cravings that come with a cold, Season:Wintery night.
INSTRUCTIONS
Preheat oven to 400 F. Dice the onion and cut the squash into small cubes or half moons. No need to remove the squash skin, unless you are using a very tough variety like butternut or hubbard. In a bowl, toss the onion and squash pieces with 2 1/2 tablespoons of the olive oil and a very generous sprinkle of Kosher salt. Line a baking sheet with aluminum foil and spread out the squash pieces evenly, using two pans if necessary to avoid overcrowding. Place in pre-heated oven for 15-25 minutes, rotating the pan halfway through. Remove the pan when squash is fork tender and slightly browned. While the squash roasts, bring the water to a boil in medium sized pot with a sprinkling of salt. When the water starts to boil, add couscous, reduce to a simmer, and cook with a lid for about 12 minutes (or according to packaging). Toss the couscous in a large bowl with remaining olive oil to keep the pearls from sticking together. Make the dressing by combining all ingredients in a small bowl and whisking together, adding salt and pepper at the end to taste. Assemble your salad by tossing the onions, squash, and dressing in with the couscous. Next, add the arugula or braising greens and toasted hazelnuts, folding in until just combined. Top with shavings of fresh pecorino.
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