Baby Greens Salad with Couscous and Herb Vinaigrette

 

I’ve been on a serious salad kick lately, which is probably the first time ever in history, since salads are… well, fine… but that’s all they’ve ever been to me. Fine.

Give me pasta ANY day, but salads, eehhhh, only if I’m in the mood.


Anyways, over the past few weeks I’ve taken it upon myself to branch out my salad game with some new flavors, ingredients, and best of all, DRESSINGS. Since we all know that dressings totally make or break a salad. And today’s dressing is a total rock star!

 

 

Obviously the key to this dressing is all the fresh herbs. Recently, I’ve been trying to keep lots of fresh herbs in the apartment— because herbs mean extra flavor of course— but also for my other new obsession, making homemade veggie broth! I have this new weekend routine where I make a HUGE pot of vegetable broth with all my leftover veggie scraps from the week (and now leftover herbs) that I use all week long for big pots of soup or store away in the freezer for later.

Not only is homemade broth SO much more flavorful and delicious than store bought, but it’s also SO much cheaper. Organic broths can certainly add up on the weekly grocery bill, and since it’s so easy to have a pot of veggie broth simmering away on the stove for a few hours on a lazy Saturday, I’m totally sold on this new routine. Anyone else make their own broths on the regular??

But anyways, we were talking about dressing, weren’t we??

 

 

I packed this herby dressing with a combination of fresh parsley, dill, and rosemary (3 of my favs) and brightened it up with a little red wine vinegar and lemon juice. It’s so quick and easy to make— just throw it in your blender for a quick spin and you’re all ready to go.

Then, I topped this luscious dressing on a bed of baby greens (but feel free to use whatever you have on hand) with some tender whole wheat couscous, thinly sliced celery and cucumber, and some toasted pine nuts for crunch. Seriously, it’s SO fresh and flavorful!

 

 

So if you’re still keeping up those new year’s resolutions, or if you’re just in the mood for something fresh and clean, I totally recommend this plant-based combo. And make sure you stop back over the next few weeks— I’ve got a few more salad creations coming your way (with epic dressings, of course ;)).

Have a wonderful rest of your week everyone!

 

Baby Greens Salad with Couscous and Herb Vinaigrette

Serves 4-6
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Dietary Vegan, Vegetarian
Meal type Salad

Ingredients

  • 4 cups mixed baby greens (I used spinach, kale, and swiss chard)
  • 1/2 cup dry whole wheat couscous
  • 1/2 cup water
  • 1/2 cup celery, thinly sliced
  • 1/2 cup cucumber, thinly sliced and quartered
  • 1/4 cup pine nuts

for the herb vinaigrette

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • juice of half a lemon
  • 1/2 cup fresh herbs (I used parsley, dill, and a few sprigs of rosemary)
  • 1 tablespoon maple syrup or honey
  • salt and pepper, to taste

Directions

Step 1
Boil 1/2 cup of water. Turn off heat and stir in whole wheat couscous. Cover for 5 minutes or until couscous is cooked and water is absorbed. Set aside.
Step 2
Use a high speed blender to whip up the herb vinaigrette. Place olive oil, red wine vinegar, herbs, lemon juice, maple syrup, salt, and pepper into the blender and process until herb are broken up and dressing is fairly smooth. Taste and adjust seasonings as needed.
Step 3
Place baby greens, celery, and cucumber into a large bowl. Top with whole wheat couscous and pour on dressing. Toss to coat. Finish your salad off with some toasted pine nuts (I just heated mine in a pan on the stove for 4-5 minutes until golden). Dig in!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

2 Comments

  1. This looks so fresh and delicious! I have always LOVED salad (lol sometimes i just eat handfuls of spinach straight from the box…) but I am always looking for new dressing ideas. This one sounds amazing! 😀

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