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Roasted Butternut Squash Cous Cous Salad with Pesto Dressing. An easy, healthy vegetarian salad that is bursting with colour and flavour. You can't go wrong with this healthy dish! | berrysweetlife.com
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Roasted Butternut Cous Cous Salad with Pesto Dressing
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Salad
Servings: 8
Author: berry sweet life
Ingredients
  • FOR THE SALAD
  • 1 small butternut squash
  • 1 red pepper
  • 1 green pepper
  • 3 tbsp olive oil
  • Salt & black pepper
  • 200 g cous cous
  • FOR THE PESTO DRESSING:
  • 1 handful parsley
  • 1 handful basil
  • 3 tbsp plain greek yoghurt
  • 1 small avocado
  • Salt & black pepper
Instructions
  1. TO MAKE THE SALAD:
  2. Set oven to 190°C.
  3. Peel the butternut squash and cut in half long ways, spoon out the seeds and place them on a baking tray. Cut the butternut into rough cubes and place on the baking tray with the seeds.
  4. Roughly cut the peppers into square pieces, not too small because they do shrivel a bit with cooking. Place on baking tray with the butternut and drizzle with the olive oil, sprinkle with salt and pepper and place in the oven to roast for about 45 minutes. Turn halfway through.
  5. While the vegetables are cooking, prepare your Cous Cous as per instructions on the box. When done, stir through a drizzle of olive oil and a pinch of salt, set aside to cool.
  6. Gently toss the butternut, seeds and peppers in with the Cous Cous, stir through the dressing, pile the salad up high on a plate so you can see all the lovely colours.
  7. Garnish with some fresh herb sprigs and serve.
  8. TO MAKE THE PESTO DRESSING:
  9. Blend all ingredients together, pour over salad.