First, make the kale pesto. Take the bottom of a glass or a large chef’s knife and place it over the top of each garlic clove and press firmly to smash the garlic clove just until flattened.
Heat 1.5 tablespoons of olive oil in a small skillet over medium/high heat. When the olive oil is fragrant, add the garlic. Sauté the garlic until fragrant and slightly golden brown.
Add the cooked garlic to a high-powered food processor along with kale, parmesan cheese, lemon juice, walnuts, salt, and the remaining olive oil.
Pulse the ingredients in the food processor to mix the ingredients and then process all of the ingredients on high for 2-4 minutes or until the ingredients become thick and creamy. Be sure to scrape down the sides of the food processor a few times during the processing time.
After the pesto has been processed it should be thick and creamy. If the pesto is still dry and chunky, add a teaspoon or two more of olive oil, scrape the sides, and continue to process the pesto until it becomes thick and creamy. Sometimes processing the pesto longer will draw the oil out of the walnuts which will add more moisture to the pesto. Set aside.
Next, cook the couscous. Heat olive oil in a small saucepan over medium/high heat and add the couscous. Toast the couscous for 3-4 minutes or until golden brown. Move the couscous around with a spatula. Add water to the saucepan and bring to a boil. Turn the heat to low and let the couscous simmer, covered, for 10-12 minutes or until the water is absorbed.
Uncover the couscous, fluff with a fork, and add the pesto to the couscous. Mix until the couscous is coated in pesto. Set aside.
Preheat the oven to 450ºF and grease a baking sheet with olive oil or line with parchment paper.
In a small bowl, mix the spices for the spice mix together until combined. Set aside.
Add the butternut squash cubes to half of the baking sheet and drizzle with olive oil and half of the spice mixture. Massage the oil and spices into the butternut squash. Set aside.
In a separate small bowl, add all of the ingredients for the beans and mix until the beans are coated. Spread the beans out in the middle of the baking sheet with the butternut squash. Bake the butternut squash and beans for 15 minutes, tossing halfway through.
While the butternut squash and beans are cooking prepare the cauliflower. Break a small head of cauliflower into large florets and then mandoline the cauliflower. We used a Kyocera mandoline at a 3.0mm setting. Mandoline the cauliflower into a large bowl (you’ll have about 4 cups). Add the rest of the olive oil to the cauliflower along with the rest of the spices mixture and carefully toss the cauliflower with the oil and spices. It’s ok if some pieces fall apart.
Transfer the cauliflower to the baking sheet with the butternut squash and beans and bake the cauliflower for 10-12 minutes or until just golden brown and warm.
While the cauliflower is cooking, add the onion, parsley, red wine vinegar, salt, and feta to a large salad bowl and mix to combine.
When the vegetables are done cooking, add them to a salad bowl with the onion and toss to combine. Add the couscous to the salad bowl and toss again. Top the salad with more feta and enjoy.