Thanksgiving-Salat im Glas mit Kürbis, Cranberrys und Pekannüssen

A autumnal Thanksgiving salad in a jar: sweet Hokkaido squash, couscous, cranberries and toasted pecans with a spicy mustard-maple dressing. It stays pleasantly fresh when cold and doesn't get soggy in the jar, ideal for a lunchbox.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g Hokkaido squash
• 1 tbsp olive oil
• 1 pinch salt
• 120 g couscous (instant)
• 150 ml water
• 40 g dried cranberries
• 40 g pecans
• 50 g feta
• 60 g arugula
• 1 tsp thyme (dried)
• 1 pinch cinnamon
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil (for the dressing)
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• 1 pepper

Method

1. Wash the Hokkaido squash, do not peel it, cut into small cubes and fry in a pan with 1 tbsp olive oil, a pinch of salt and the thyme over medium heat for 8 to 10 minutes, until the cubes are soft and lightly colored.
2. Toast the pecans in a dry pan without fat for 2 to 3 minutes until fragrant, then roughly chop them.
3. Put the couscous in a bowl, pour 150 ml boiling water over it, cover and let it steam for 5 minutes. Then fluff it up with a fork and let it cool.
4. For the dressing, whisk together apple cider vinegar, 2 tbsp olive oil, maple syrup, Dijon mustard, a pinch of cinnamon and pepper vigorously in a small bowl.
5. Crumble the feta and roughly chop the cranberries or leave them whole.
6. Fill the jars in layers: first the dressing, then couscous, squash cubes, cranberries and feta, and finally place the arugula loosely on top.
7. Seal the jars tightly and store them cool. Sprinkle the pecans on just before eating so they stay crunchy.