Chris' Recipes

Bon Appetite!

Warm Fall Salad with Couscous, Asparagus, Blueberries & Feta

Written By: Chris - Oct• 25•13

I was inspired to make this salad after eating out and combining some of the flavors from a couple of different of salads we’ve enjoyed lately.  I had picked up some dried blueberries at Costco and had some squash that is in season.  This salad with a mustard vinaigrette paired perfectly with the pan seared salmon with sweet, mustard glaze dish that I recently posted.  There are a few steps to preparing the various ingredients that make this salad, but I assure you it’s worth your time!  It was absolutely delicious!



1 Cup Asperagas, blanced
1 Cup lettuce, chopped
1 Cup Spinach, chopped
1/2 Cup Cows Milk Feta, crumbled
1/3 Cup Toasted Almonds
3/4 Cup Dried Blueberries
1 Cup Acorn Squash, roasted
3/4 Cup Israeli Couscous, cooked in Vegetable Bullion
1 Tablespoon of Extra Virgin Olive Oil

Sweet Amber Agave Mustard Vinaigrette:
1 Garlic Clove, pressed
2 Tablespoon White Wine Vinegar
2 T Dijon mustard, (smooth)
1 Tablespoon Amber Agave Nectar
1/3 cup Vegetable Oil
Salt & Fresh ground Pepper, to taste


IMG_1235 IMG_1237

Prepare the couscous by sauteing it in about  the couscous with the olive oil over medium heat until lightly browned; about five minutes.  Slowly add  the boiling vegetable broth (according to package directions; reduce cover low and simmer for about 10 to 15 minutes; until liquid is absorbed)


Set aside to come to room temperature.

Meanwhile, blanch the asparagus, by bringing a pot of water to a boil.  Add salt and return the water to a boil.  Prepare an ice-water bath near by and peel lower two thirds of each asparagus stalk with a vegetable peeler.  Cut into small pieces and place in boiling water and cook until tender, about three minutes.


Immediately transfer asparagus to ice-water bath until cool; drain.


Prepare the vinaigrette by combine ingredients in a shaker.  Season with salt and pepper.

Roast the squash by heating the oven to 400 degrees.  Cut the squash in half lengthwise and scrape out the seeds.   You can leave them halved or slice into large strips.  Place the cuts on a baking sheet that is lined with aluminum foil.  Coat the flesh with a drizzle of olive oil and season with salt and pepper.  Roast until fork tender, about 45 minutes to an hour.  Remove skins and discard.  Chop into cubes and allow to cool slightly.


Combine the chopped vegetables with the cooked couscous and warm squash.


Toss in berries and feta mixing gently with the dressing.  Serve immediately.


We enjoyed this with salmon and a beautiful 2008 William Selyen Pinot Noir.






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