We’re in a funny in-between season right now. While technically it’s fall, Texas has stubbornly decided to still feel like summer with hot temperatures, sticky humidity, and no sign of changing leaves in sight (though we did get some really excellent thunderstorms this weekend). So while we’re dreaming of apples and pumpkins, and feverishly burning our fall candles, it is ever so inevitably summer here, and likely to remain so for awhile.
Fall gets me excited because not only do I really love cooler weather and cozier foods, but fall also means we’re closer to winter, and winter means baby! And naturally, absolutely everything is being measured on the baby timeline because we’re completely giddy with anticipation. Patience has never been my strong suit.
I love this salad. It’s inspired by one my grandma made for us a long time ago. I even remember trying it for the first time and being like, what are these green leaves and why do they taste so bad? Arugula and I have since made up and become the best of friends; I’ve come to love it’s bright, peppery flavor.
Couscous, arugula, pepitas, feta, and dried cherries are tossed in a lemony buttermilk dressing and then adorned with sweet, slightly caramelized chunks of roasted butternut squash. It’s light, simple, and perfect for this funny little in-between season.
What flavors are you craving this fall? I’ve already begun throwing pumpkin into just about everything – cookies, cupcakes, oatmeal…I can’t be stopped! Anxious to try this yummy looking recipe from Love & Lemons.
- 2 big handfuls organic baby arugula
- ⅓ c dried, unsweetened bing cherries
- ¼ c pepitas (pumpkin seeds)
- ⅓ c crumbled feta cheese
- For the couscous:
- 1 cup couscous
- 1 cup water
- For the butternut squash:
- 2½ c diced butternut squash
- 1 T olive oil
- pinch salt & pepper
- For the dressing:
- ½ c lowfat buttermilk
- ½ c good mayonnaise (I really love Hampton Creek's vegan mayo)
- juice of 2 lemons
- 2 t honey
- pinch salt
- Preheat oven to 400. Spread the butternut squash across a baking sheet and toss in olive oil, salt, and pepper. Bake for 20 minutes, stopping to stir, then bake for another 5 minutes. Let cool.
- Pour the water into a saucepan and bring to a boil on high heat. Stir in the couscous, take off the heat, and cover. Let sit for 10 minutes, then fluff with a fork. Let cool.
- In a small bowl, whisk together dressing ingredients.
- In a large bowl, combine arugula, cherries, pepitas, feta, and couscous. Pour the dressing on top and toss to combine. Gently fold in roasted butternut squash. You can serve immediately at room temperature or chilled - both are delicious.