For the dressing:

1/4 cup Pompeian Organic Red Wine Vinegar

1/2 cup Pompeian Organic Robust Extra Virgin Olive Oil

1 Tablespoon shallot, finely chopped

1 Tablespoon maple syrup

1 teaspoon Dijon mustard

1 teaspoon sea salt + more if needed

1/2 teaspoon freshly ground black pepper + more if needed

1/4 teaspoon cinnamon (optional)

For the salad bowl:

3 cups cooked pearled couscous

1 cup roasted butternut squash

1 cup chopped baby greens

1 large apple, chopped

1/4 cup dried cranberries

1/4 cup chopped pecans

3 hard or soft-boiled eggs


  1. Whisk together dressing ingredients. In a large bowl, toss couscous, butternut squash, baby greens, apple, cranberries and pecans.
  2. Drizzle on half of the dressing, taste and add more if needed.
  3. To make the meal prep bowls: grab three bowls, add a base of baby greens and top with couscous salad and 1 boiled egg.
  4. Cover and place in the fridge until ready to enjoy!