Cous Cous Salad Bowls

ingredients

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