Back to recipes
Main courses
,
Lunchtime
,
Summer recipes
,
Starters and side dishes

Warm salad with cranberry vinaigrette

Portions:
4
Preparation:
30 minutes
Cooking:
30 minutes

Ingredients

Salad

1 L (4 cups) cubed butternut or acorn squash

30 ml (2 tablespoons) canola oil, halved

Salt and pepper to taste

250 ml (1 cup) Israeli couscous (pearl couscous)

500 ml (2 cups) vegetable broth (or water)

1 can (540 ml/19 oz) lentils, rinsed and drained

½ red onion, finely chopped

125 ml (½ cup) crumbled feta cheese

125 ml (½ cup) chopped parsley

1 Empire apple, cut into small cubes, with peel

Vinaigrette

125 ml (½ cup) fresh or frozen cranberries (thawed)

125 ml (½ cup) canola or olive oil

60 ml (¼ cup) water

15 ml (1 tablespoon) maple syrup

15 ml (1 tablespoon) apple cider vinegar

5 ml (1 teaspoon) Dijon mustard

1 small clove garlic, finely chopped

Salt and pepper to taste

Preparation

  1. Preheat oven to 200°C (400°F).
  2. Spread squash cubes on a baking sheet lined with parchment paper. Add 15 ml (1 tbsp.) oil, salt and pepper and mix well. Bake for 30 minutes, or until golden and tender.
  3. While the squash is cooking, prepare the Israeli couscous. Heat remaining oil in a skillet over medium-high heat. Add couscous and toss to coat grains. Cook for 2 to 3 minutes to brown. Add broth and cook for a further 10 minutes or until liquid is absorbed. Allow to cool.
  4. Place all dressing ingredients in a blender and pulse until smooth.
  5. Just before serving, combine all the salad ingredients in a large serving bowl and drizzle with the cranberry vinaigrette.

Tips and tricks

Notes

The Empire apple variety is suggested in this recipe, but you could replace it with your favourite Quebec apple.

Feel free to personalize this recipe as you wish! You could replace the Israeli couscous with the grain of your choice, such as quinoa or pearl barley. You could also substitute lentils with strips of grilled chicken or chickpeas. Goat's cheese is also delicious in place of feta cheese.