Butternut Tabbouleh
Savor the flavor of this delightful salad with roasted butternut squash and nutty bulgur, combined with fresh herbs and a hint of tartness from cranberries. Tossed in a zesty lemon dressing, this dish offers a harmonious blend of textures and tastes. Enjoy it as a satisfying side or a light main course.
— Constant Cookbook
Ingredients
- 1 small butternut squash (about 1½ pounds), sliced into little ¼-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ cup bulgur
- 1 cup water
- Pinch salt
- 1 cup chopped fresh parsley (about ½ bunch of parsley, chopped)
- ½ cup chopped fresh mint (1 small bunch of mint, chopped)
- 1 shallot, minced (about ⅓ cup minced)
- ¼ cup dried cranberries
- 1 lemon, juiced
- 2 to 3 tablespoons olive oil
- Optional garnish: crumbled feta cheese
Instructions
- To cook the butternut, warm 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the cubed butternut and 1 teaspoon salt. Toss to coat. Cover and cook, stirring occasionally, for 5 minutes, then uncover and continue cooking until the butternut is tender and the edges are nice and caramelized, about 7 minutes. Transfer the butternut to a medium-sized serving bowl to cool.
- While the butternut is cooking, combine the bulgur and water in a pot. Bring the mixture to a boil over high heat, then cover, reduce heat to low and cook for 10 minutes. Remove from heat and let the bulgur rest for 5 minutes in the covered pot. Fluff the bulgur with a fork and season to taste with salt. Let the bulgur cool.
- Once the butternut and bulgur have cooled down, toss them together in your serving bowl. Add the chopped parsley, mint and shallot, as well as the dried cranberries. Squeeze the juice of one lemon into the bowl and drizzle in 2 to 3 tablespoons of olive oil, to taste. Toss and serve with crumbled feta on top, if you’d like.
Cook Time
20M
Prep Time
PT10M
Yield
2 to 4 servings
Nutrition
- Calories: 291 calories
- Sugar Content: 11.8 g
- Sodium Content: 1184.2 mg
- Fat Content: 14.6 g
- Saturated Fat Content: 2.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 41.8 g
- Fiber Content: 6.4 g
- Protein Content: 4.4 g
- Cholesterol Content: 0 mg
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