To make the dressing...place all the ingredients into a mason jar and shake. That's it!! Place in the refrigerator while we prepare the couscous bowl.
Start out by turning on your oven to 425 degrees F and lining a baking sheet with parchment paper. Peel and diced the butternut squash. Place the butternut squash, olive oil, and salt and pepper on the baking sheet. Roast for 20-25 minutes, tossing every 10 minutes or as needed.
While your squash is roasting, it is a perfect time to prepare our couscous. Instead of water, I like to increase the flavor and use chicken stock. If that isn't for you then just use water and follow the instructions on the back of the package.
***TIP: It is very similar to cooking rice...normally 2 to 1 (liquid to couscous)
Alright, butternut squash is done roasting and the couscous is now nice and plump. Find a medium size mixing bowl and place both ingredients into the bowl.
Clean and chop your kale or baby spinach and add that to the bowl.
Add dried cranberries, chopped walnuts, and blue cheese to the bowl as well.
Drizzle the dressing over the couscous bowl and give a nice big toss.
***TIP: I like to start out with less dressing because you can always add more, but you can't take it away once it is in your couscous bowl!