Loaded with fall produce and colors, this salad is substantial enough to be a meal and unique enough to be a new favorite holiday side dish.
2 cups cooked whole wheat Isralie Couscous (or quinoa, brown rice, wild rice. barley, wheat berry, faro)
3 cups (about 15) brussel sprouts, quartered
2 cups butternut squash, cubbed
2 green apples, cored and cubed
1/2 fennel bulb, diced
1/2 cup slivered almonds
1/3 cup currants
1/4 cup red onion diced
2 Tbsp olive oil
Juice of one orange
Juice of one lemon
1 tbsp fresh thyme, finely minced
1 tsp agave
1/2 tsp cinnamon
1 tsp salt
1/2 tsp pepper
1. Heat oven to 425 degrees. Line two rimmed cookie sheets with foil and coat with non-stick cooking spray.
2. On one baking sheet, toss the brussel sprout quarters with 1/2 tablespoon olive oil. On the other baking sheet, toss butternut squash cubes, red onion, thyme and cinnamon with 1/2 tablespoon olive oil.
3. Roast both trays for 15 minutes. Toss vegetables and let roast another 10-15 minutes, until vegetables are golden.
4. In a large bowl, whisk together the remaining one tablespoon olive oil, orange juice, lemon juice, salt and pepper.
5. Add couscous, apples, fennel, almonds, and currants to the bowl and toss.
6. Once brussel sprouts and butternut squash are roasted, add to the bowl and stir until all the ingredients are thoroughly combined.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.