Sweet Butternut & Kumara Couscous Salad

This salad is a wonderful combination of flavours, spicy, sweet, earthy, fresh and delicious!
**For the vegan version replace the honey with pure maple syrup or agave and use vegan Dijon mustard
 
To make the dressing, you’ll need:
4 tablespoons freshly squeezed orange juice
3 tablespoons Earth Bound Raw Manuka Honey
2 tablespoons Green Goddess Apple Cider Vinegar
⅓ cup olive oil
1 tablespoon hemp seed oil
1 tablespoon dijon mustard
1 clove of garlic cut into four and crushed under a knife
salt and pepper to taste
 
For the salad, you’ll need:
1 golden kumara, peeled and diced
1/2 butternut squash, peeled and diced
1 ½ cups Israeli couscous, (cooked to package directions)
2 heaped cups baby spinach
½ cup red onions, thinly sliced
½ cup diced dates
2 tablespoons olive oil
2 tablespoons Moroccan spice
salt and pepper to taste
Hand full of rocket to garnish
 
Here’s how to put it all together:
Combine the orange juice, mustard, garlic, honey, apple cider vinegar, olive oil, a pinch of salt and pepper in a jar with a screw lid and shake to combine, let sit to infuse.
Preheat your oven to 200 Celsius. Toss the butternut and kumara in the olive oil, Moroccan spice, salt and pepper and spread evenly on a baking tray. Place on a rack in the center of the oven, roast for 20 to 25 minutes and toss when necessary. While this is roasting prepare the Israeli couscous according to the packet’s directions.
Once the squash and kumara have cooled, place in a large salad bowl, remove the garlic from the dressing and then toss in the bowl with the cooled couscous, spinach, and most of the dates. When combined, top with the rocket and the rest of the dates and you’re ready to serve.