Description
This refreshing butternut squash and bulgur salad is a delightful mix of flavors and textures.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1/2 cup bulgur wheat
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon (about 3 tbsp)
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until tender.
- In a medium saucepan, bring 1 cup of water to a boil. Stir in bulgur wheat, cover, and remove from heat. Let sit for 15-20 minutes until fluffy.
- While the squash and bulgur cook, finely chop the parsley and mint.
- Whisk together olive oil, lemon juice, salt, and pepper in a bowl.
- In a large bowl, mix roasted squash, bulgur wheat, herbs, and dressing until well combined.
- Serve warm or chilled; garnish with extra herbs or lemon zest if desired.
Notes
- This salad can be served warm or cold, making it versatile for any occasion.
- Adjust the herbs according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg