Pearl Couscous & Squash Kale Salad
Ingredients
1 Taylor Farms Kale Chopped Kit
1 Cup pearled couscous, cooked
1 Delicata squash, thinly sliced and deseeded
1 Tbsp olive oil
Kosher salt and cracked black pepper
1 Tbsp minced rosemary
Thinly sliced red onion
1/3 Cup blue cheese crumbles
Directions
1. Preheat the oven to 200C. Line a sheen pan with parchment paper. Arrange the squash slices on a sheet pan.
Drizzle with olive oil and sprinkle evenly with kosher salt, cracked black pepper, and minced rosemary. Bake squash for 20 minutes or until golden brown.
2. Prepare Kale Chopped Kit on a platter and top with toppings and dressing. Top evenly with red onion slices, blue
cheese crumbles, and roasted squash.
