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Stetson Salad With Pesto Buttermilk Dressing

  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x


  • 1/2 cup dry Israeli (pearl) couscous, cooked according to directions and cooled
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 cup asparagus, cut into 1 inch pieces (subbed for Roma tomatoes)
  • 2 cups arugula
  • 1/2 cup chopped roasted hazelnuts (subbed for pepitas)
  • 1/2 cup feta cheese, crumbled (subbed for crumbled asiago)
  • 1/2 cup super-sweet dried corn (see link in post)

For the Dressing

  • 1/2 cup basil pesto
  • 1 shallot, chopped
  • 1 cup buttermilk
  • Juice of one lemon
  • 1/4 cup olive oil
  • Salt and pepper to taste


  1. While couscous is cooking, heat up olive oil in a medium pan on medium high heat. Add asparagus pieces, and saute for 2-3 minutes, or until just tender crisp. Remove from heat and set aside to cool.
  2. In a large bowl, combine couscous, asparagus, arugula, hazelnuts, and feta. Toss with dressing to coat. You will likely have some dressing leftover.
  3. Just before serving, add dried corn.

For the Dressing

  1. Add the ingredients except olive oil to a blender. Run the blender, slowly drizzling the olive oil as it blends into the dressing so it will emulsify. Add salt and pepper to taste (about 1/4 teaspoon of each).


*I substituted a few of the ingredients with ones I had on hand, but noted the actual ingredients from the original recipe in parenthesis.


  • Serving Size: 1 Serving
  • Calories: 393
  • Sugar: 5.2g
  • Sodium: 403mg
  • Fat: 34g
  • Saturated Fat: 6.3g
  • Unsaturated Fat: 25.7g
  • Trans Fat: 0.1g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 9.8g
  • Cholesterol: 18mg