Butternut Tabbouleh

Fresh winter tabbouleh salad recipe featuring butternut squash instead of tomatoes and some dried cranberries for good measure! This recipe yields enough for two medium salads (shown) or four small side salads. Feel free to double it; you'll probably need to cook the butternut longer than indicated below.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To cook the butternut, warm 1 tablespoon 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.

Step 2

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.

Step 3

Once the butternut and bulgur have cooled down, toss them together in your serving bowl. Add the chopped parsley, mint and chives, as well as the dried cranberries or raisins. Squeeze the juice of one lemon into the bowl and drizzle in 1 tablespoon of olive oil, to taste. Toss and serve with crumbled feta on top, if you’d like.

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