Israeli Couscous-Butternut Squash Salad With Fruit, Cheese + Orange Vinaigrette

• 1 Small butternut squash- 1 lb or less, cooked and cut into 1/2 inch pieces
• 1/2 Package (8 ounces) Trader Joe's "Harvest Blend" Couscous or Israeli Couscous
• 4 Fresh sage leaves, optional
• 1 3/4 cups chicken broth
• 1 1/2 tablespoons Each: Canola oil and Extra Virgin Olive Oil
• Kosher Salt, Fresh Ground Pepper (I like white), Crushed red pepper
• 1 Apple, cored, 1/2 inch dice
• 1 Pear, cored, 1/2inch dice
• 2 Oranges (1 peeled and diced; 1 juiced for vinaigrette)
• 1/4 cup Pecans, chopped and toasted plus a few whole pecans for garnish
• 6 Dried figs (or fresh, if available)
• 2 ounces Each: Sharp Cheddar Cheese and Swiss Cheese (Jarlsberg, Emmental or Gruyere), 1/4" dice
• 1/4 cup Dried cranberries
• 1 teaspoon Honey
• 2 cups Fresh spinach leaves (to line bowl)

1. Cook couscous according to package directions. Use chicken broth in place of water. You can add a few leaves of fresh sage if you have them (remove before making salad). When couscous is tender, add canola and olive oils while still hot. Sprinkle with 1/4 teaspoon each kosher salt and fresh ground pepper (or to taste.) Stir in 1/4 teaspoon crushed red pepper. (Cool to room temperature while you chop fruit and cheese.)
2. Mix all chopped fruit, squash, cheese (skip for vegan version), and pecans with cooled couscous. Add the juice of the other orange and 1 teaspoon honey. Stir well, taste and adjust seasonings and/or dressing. Serve at room temperature in a bowl lined with fresh spinach leaves and garnish with reserved whole pecans. Keeps one day well covered in the refrigerator.

couscous, sage, chicken broth, canola oil, kosher salt, apple, oranges, pecans, figs, cheddar cheese, cranberries, honey, fresh spinach leaves

Taken from food52.com/recipes/19218-israeli-couscous-butternut-squash-salad-with-fruit-cheese-orange-vinaigrette (may not work)