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