Butternut Squash, Cranberry & Chickpea Couscous Salad

• 1 tablespoon medium butternut squash (or other hard winter squash), peeled and cut into 1-inch chunks
• 1 pound cup couscous (Israeli/pearl or regular)
• 1-11/4 cups water
• 1 medium onion, diced
• 1 cup can garbanzo beans-drained
• 1/2 cups dried cranberries
• 7 tablespoons white wine vinegar, plus 2 tablespoons
• 3 tablespoons olive oil , plus 1 tablespoon
• 1 tablespoon lemon juice
• zest of one orange
• 1/2 teaspoons coriander
• 1 teaspoon cinnamon
• 1/2 teaspoons nutmeg
• 1 teaspoon cumin
• 1-3 teaspoons salt-to taste
• 1 bag of baby spinach
• 2 ounces goat cheese
• 1/2 cups walnuts-coarsely chopped and toasted

1. Pre-heat oven to 400 degrees F.
2. Toss squash with a bit of olive oil and spread on a baking sheet. Spinkle with salt and pepper.
3. Roast squash, stirring occasionally, until tender - -about 30 minutes. Set aside to cool before combining with other ingredients.
4. Saute onion in a skillet over medium-high heat until translucent. Set aside and allow to cool.
5. f making regular couscous: Heat water in sauce pan to boiling. Add cous cous and stir. Remove pan from heat, cover with a lid, and let sit for about 15 minutes until the cous cous has absorbed all the water. Fluff with a fork and set aside.
6. If making Israeli/pearl couscous: Add cous cous to dry sauce pan to toast, stirring occasionally for ~5 minutes. Add boiling water, lower heat and simmer, covered, until the water has been absorbed, 8-10 minutes. Remove from heat, stir, and set aside, uncovered.
7. In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
8. In a large bowl, combine squash, onions, chickpeas, and cranberries.
9. Pour on the vinegar-oil dressing and stir to combine. Taste to check seasoning and add salt if needed.
10. Toast walnuts in a dry skillet over medium-high heat for ~5 minutes. Stir occasionally.
11. In another large bowl, place the baby spinach.
12. Drizzle with 2 tablespoons white wine vinegar, 1 tablespoon olive oil, and 1 tablespoon lemon juice. Toss to coat.
13. Top spinach with couscous and the squash mixture.
14. Top everything with toasted walnuts and goat cheese.

butternut squash, couscous, water, onion, garbanzo beans, dried cranberries, white wine vinegar, olive oil, lemon juice, zest of one orange, coriander, cinnamon, nutmeg, cumin, salt, baby spinach, goat cheese, walnuts

Taken from food52.com/recipes/26255-butternut-squash-cranberry-chickpea-couscous-salad (may not work)