With Lucy recovering and needing extra care, we’ve been homebound, doing less cooking and ordering a lot of take out. I had already been brainstorming a recipe idea I could share with y’all which would use up post-Thanksgiving leftovers (or to make to go along with your leftovers next week). So after three days of delivered deli sandwiches, I ran out to the store late Tuesday to grab ingredients and whip something up to satisfy both needs. The result was this wonderful couscous pasta salad! For us right now, having a big bowl of this around means we can have a healthy meal on hand without having to stress too much; for you, I’m happy to report that this is an awesome dish that you can shop for specifically, or create using what you have on hand following Turkey Day next week. Pasta salad with Thanksgiving leftovers? Yes, I promise, you’ll like it!
For this recipe, I used a mix of roasted butternut squash, onions, garlic, and fennel — all things many of us will have around after Thanksgiving anyway. The pasta salad has a little twist too: I shredded Brussels sprouts (the same way you might shred cabbage), and sauteed them, creating a new texture for the salad but packing an extra nutritive punch. Toasted walnuts, a citrus scallion vinaigrette, and Israeli couscous are all tossed together with the cooked veggies for a colorful, tasty final dish. One thing I wanted to add to this was dried cranberries, but my grocery store was out of them; however, if you can find them, I highly recommend adding some in for extra color and a sweet-tart flavor!
If you’re making Brussels sprouts or roasted squash for Thanksgiving, you can always use up any leftovers right in the pasta salad and do away with sautéing and roasting these ingredients, respectively. If you end up making this recipe with fresh ingredients, it’d be a great accompaniment to leftover turkey, or you could even try cubing or shredding the turkey and throwing it in. I like that this salad features autumnal flavors, but won’t taste exactly like Thanksgiving dinner — which, as much as I love, I’m usually sick of after eating 3 times in a row. Here’s how you make it: Read the full post +