butternut squash and cous cous salad with feta, parsley, and pomegranate seeds ✨ so festive! try the recipe below
recipe
1. preheat oven to 400F
2. peel and cut butternut squash into 1/2” thick cubes and add to a sheet pan lined with parchment paper
3. drizzle with 1 tbsp olive oil and a pinch of sea salt
4. place into the oven to roast for 30 mins until golden brown
5. while the butternut squash cooks prepare the cous cous
6. boil water and cook cous cous according to package instructions
7. let cous cous cool for 10-15 minutes until room temp, then add 1.5 cups of cous cous to a medium mixing bowl along with 1/2 cup roasted butternut squash, 2 tbsp fresh chopped parsley, 2 tbsp pomegranate seeds, 2 tbsp feta cheese, and a pinch of salt and pepper
8. add 1 tbsp red wine vinegar and 1 tsp olive oil and toss to mix
9. serve with sliced red onions and few extra parsley leaves, and enjoy!
#nutritionbymeagan #saladsthatarentsalads #couscoussalad #festiverecipes #healthyrecipes #registereddietitian
