Entrée Salad

Harvest Salad with Couscous and Balsamic Vinaigrette

no cooking required and 5 minute prep

Prep & Cook Time: 5-10 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Calories Conscious
Carb Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Fuji Apple
  • 3 oz. Balsamic Vinaigrette
  • Info
    ½ oz. Crispy Beet Strips
  • Info
    ½ oz. Sliced Almonds
  • Info
    2 oz. Fully Cooked Couscous
  • 5 oz. Baby Spinach
  • Info
    2 oz. Garlic & Herb Cheese Spread

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    440
  • Carbohydrates
    33g
  • Fat
    31g
  • Protein
    7g
  • Sodium
    719mg

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Cook protein in a medium non-stick pan over medium-high heat with 1 tsp. olive oil.

  • If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using sirloin, pat dry and season both sides with a pinch of salt and pepper. Add steaks to hot pan, and cook until browned and steaks reach minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  • If using pork chops, pat dry and season both sides with a pinch of salt and pepper. Cook until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  • If using shrimp, pat dry and cook until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Make the Salad

    Thoroughly rinse any fresh produce and pat dry. Quarter apple and remove core. Cut into ½" slices. Combine spinach, couscous, apple slices, crispy beets, and almonds with vinaigrette. Top with cheese spread (crumbling with your hands). Bon appétit!

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