Israeli couscous fall salad…to go!

On our flight home from Utah, we found ourselves chatting with a cowboy from Idaho. He was clad with hat, boots, and Wrangler jeans. He told us stories about getting thrown from horses, and how he had broke his leg 3 times getting thrown from said horses.  He also told us about his farm here in Simsbury, CT where he has worked for 20 years. Then somewhere in the jetway he says, “Each place has its purpose, and for me, Connecticut’s purpose is to make me realize how much I miss home”.  This couldn’t have been a more timely comment, as we prepare to move our family “home”, back west.

There are a few things that I will miss in Connecticut, our beautiful friends being the first and foremost. However, a close second would be the fall.  There is nothing like peak in New England; crisp, dry air, brilliant leaves, blue skies, and the harvest.  The flavors of fall are warm and comfortable. This salad to me is quintessential fall. We took this salad with us on a beautiful fall drive and ate it out of mason jars as we overlooked a valley of yellow and red.

Israeli couscous fall salad…to go!

1 cup Israeli couscous

1 ¼ cup vegetable broth

1 tbs fresh sage, minced

½ tbs butter

1 small delicata squash

1 tbs olive oil

aged sharp cheddar, small cubes

dried cranberries

pecans, toasted and chopped

salt and pepper

Preheat oven to 425 degrees.  Cut squash in half, lengthwise, and rub with olive oil, salt, and pepper.  Place in oven and cook for approx 20 minutes, or until fork tender.  Leave skin on and cube. While squash is cooking, prepare couscous per package instructions, substituting broth for water if you would like, for added flavor.  Once fully hydrated, add in butter, sage, salt, pepper, and stir until completely mixed.  Set aside and cool.  Toast pecans.  Cube cheese.  Then in a mason jar, layer salad.  Perfect for fall picnics or to take to work.  This recipe serves about two people.


Eat together, toast to each other, and enjoy!

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