Butternut Squash Couscous Bowls with Maple Vinaigrette

• servings: 4 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

3 cups cubed butternut squash

1 15 ounce can chickpeas, (drained, rinsed and patted dry)

2 tablespoons olive oil

kosher salt and pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 ½ cups cooked couscous

6 cups chopped kale

4 ounces goat cheese, (crumbled)

¼ cup roasted, salted pepitas

¼ cup apple cider vinegar

2 tablespoons maple syrup

1 garlic clove, (finely minced or pressed)

⅛ teaspoon freshly ground nutmeg

kosher salt and pepper

pinch of red pepper flakes

½ cup extra virgin olive oil

Directions

Preheat the oven to 425 degrees F.

Place the squash and chickpeas on a bake sheet. Toss with the olive oil, then sprinkle all over with a big pinch of salt and pepper, the smoked paprika and the garlic powder. Toss until combined.

Roast for 15 minutes, then flip the chickpeas and squash and roast for 10 to 15 minutes more.

While that roasts, make the couscous. Also make the dressing.

Place the kale in a large bowl. Add 1 to 2 tablespoons of the dressing and use your hands to massage the kale for a few minutes. Let it sit until ready to use.

Toss the couscous with 1 to 2 tablespoons of the dressing.

Add the couscous to the bowl with the kale. Add in the squash, chickpeas, goat cheese and pepitas. Drizzle with the dressing and toss well. Enjoy!

maple vinaigrette

Whisk together the vinegar, maple syrup, garlic, nutmeg, a big pinch of salt and pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. Dress the salad! This stays great in the fridge in a sealed container.