Harvest Couscous Salad with Buttermilk Blue

4 as main dish; 6-8 as appetizer
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Flavors of maple and Buttermilk Blue crumbles. This autumn salad will have you asking for more!


  • For Salad:
  • 3 cups peeled, cubed butternut squash
  • 2 tablespoons olive oil, divided
  • Pinch of salt and pepper
  • 1 1/2 cups dry Israeli couscous
  • 4 ounces baby spinach
  • 1/2 cup dried cranberries
  • 1/2 cup chopped almonds
  • 1 4-ounce container Roth® Buttermilk Blue® Cheese Crumbles
  • For Maple Vinaigrette:
  • 1/3 cup olive oil
  • 2-3 tablespoons balsamic vinegar
  • 3/4 to 1 tablespoon maple syrup
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon dried or fresh parsley flakes
  • Salt and pepper, to taste


  1. Heat oven to 425°F.
  2. For salad, line baking sheet with parchment paper; Place squash cubes on sheet and toss with 1 tablespoon olive oil, salt and pepper. Roast 30 minutes, turning squash cubes after first 15 minutes. Meanwhile, cook couscous according to package instruction. Drain; mix in remaining tablespoon of olive oil.
  3. Place spinach in large bowl. Add hot cooked squash and couscous to bowl; gently mix. (Heat from squash and couscous will wilt the spinach.) Add dried cranberries and almonds, tossing gently to mix.  Set aside.
  4. For dressing, whisk all ingredients and remaining 1 tablespoon olive oil. Pour over warm squash-couscous mixture; stir to mix. Fold in Buttermilk Blue crumbles, reserving a few to sprinkle over dish.
  5. Salad can be served warm immediately or store in refrigerator and serve cold.