Harvest Salad Recipe with Roasted Butternut Squash, Pearled Couscous and Crunchy Garbanzo Beans

This Harvest salad recipe is packed with flavor, texture and crunch. It's a wonderful addition to any meal and is great on its own for lunch or even dinner.

Harvest salad with roasted butternut squash, pearl couscous and crunchy garbanzo beans

Ingredients (serves 4-6)

• 1 cup uncooked pearl couscous

• 2 cups sliced squash

• 1 can rinsed garbanzo beans

• Several handfulls of arugula

• 1 cup julienned carrots (here is a simple Julienne peeler I use)

• 1 cup chopped cucumber

• 1 cup sweet and spicy small peppers

• 1 cup Gorgonzola cheese

Dressing:

• 6 tbsp extra virgin olive oil (EVOO)

• 2 tbsp red wine vinegar

• Juice of 1/2 lemon

• 2 tbsp honey

• 3 tsp salt

• 1tsp ground pepper

Step 1: Cook pearl couscous according to packaging directions and let it cool.

Step 2: Toss squash in olive oil and salt, then roast in the air fryer for 20 minutes, turning half way through.

Step 3: Toss garbanzo beans with olive and salt, then roast in the air fryer for 20 minutes or until crispy.

Step 4: Combine all ingredients in layers, add the dressing and toss well.

Feel free to adjust any details as needed for your preferences or variations, especially teh amount of dressing.

Video step-by-step guide below.