Mushroom & Winter Squash Salad with Couscous
Bright greens with mushrooms and winter squash nestled on a bed of couscous.
• 1/2 pound mushrooms, sliced and sauteed
• 1 cup walnuts, rough chopped
• 1 winter squash, 1 to 2 pounds, peeled, seeded, cut
into 1/2-inch cubes and roasted
• 1 bunch chard, spinach, or kale, sliced thin and massaged
with lemon juice from 1/2 of a lemon
• 1 cup couscous
• Olive or walnut oil
Peel your squash and cut into 1/2-inch cubes. Toss with oil and salt to taste - we used walnut oil to bring out the nutty flavors in this dish, or any other oil that you enjoy! Pumpkin seed oil is a big splurge but would really make the squash flavor pop! Roast at 350°F for 20-30 minutes. Everyone’s oven is different, but your squash should be fully cooked while still firm enough to hold its shape.
While the squash is roasting, wash and slice mushrooms. Mushrooms have a lot of water so use 2 tablespoons of oil to sauté these, but cook them slowly so that they render out all of their water in the cooking process. We used maitake mushrooms from Far West Fungi, but you can substitute any fresh mushroom!
Prepare your couscous. With 1 cup dry couscous, toss 2 teaspoons of salt, the juice of 1/4 lemon and 2 tablespoons oil. Add 1 cup of boiling liquid, either water or stock, stir and seal air-tight with a lid or plastic wrap. Let this sit for 15 minutes, then remove the seal and toss with a fork.
After washing, slice your greens thin, about 1/4-inch. If the leaf is more than 2-1/2 inches across, cut it down the middle as well, for ease of eating. Coating with the juice of lemon, massage the greens, using the pressure of your hands to tenderize them.
Add 1 cup of roughly chopped walnuts, your massaged greens, and as they are ready, couscous, mushrooms and squash. This will marry your flavors and wilt your greens! For a gluten-free option, omit the couscous.