Preheat oven to 425 Fahrenheit.
In a large mixing bowl combine the butternut squash with the olive oil. Season with salt and pepper and toss gently to combine.
1 butternut squash, about 2 lbs, peeled and diced, 1 tbsp olive oil, salt and pepper
Spread the butternut squash in an even layer on a parchment lined baking pan. Roast in the middle rack of your oven for 30 minutes, stirring halfway through the cooking time.
Meanwhile, cook your pearl couscous according to the instructions on the package.
1 cup dry pearl couscous
In a large bowl add your kale (or arugula), the red onions, cranberries and pecans and toss with two tablespoons of the dressing, making sure you're coating the kale with the dressing.
3 cups packed chopped kale leaves, or arugula, 1 small red onion, thinly sliced, 3/4 cup dried cranberries, 3/4 cup pecans or walnuts
Add the squash and cooked couscous and add in as much dressing as you like. Toss to combine. Add feta if desired.
1/3 cup crumbled feta
Enjoy!