Toasted Couscous-Harvest Vegetable Salad

1. 1

   Heat oven to 425 degrees F.

2. 2

   Toss together sweet potato, butternut squash and olive oil on a large cookie sheet until well combined; bake 10 minutes or until softened. Add apple and stir until combined. Bake an additional 8 minutes or until vegetables are tender and golden.

3. 3

   Melt butter in a large pot over medium heat; stir in couscous and cook 2-3 minutes until couscous is golden brown. Stir in vegetable broth and bring to a boil. Cover, reduce heat to a simmer, and cook 5-8 minutes or until tender and liquid is absorbed; fluff couscous with a fork.

4. 4

   In a small bowl, stir together lemon juice, maple syrup, sea salt and pepper until well combined.

5. 5

   In large pot containing couscous, stir in roasted vegetables, pecan halves, cranberries, sage, rosemary, and lemon juice-maple syrup mixture until well combined. Serve salad warm or chilled over arugula.

No nutritional information available.

No additional tips available.