Description
Butternut Tabbouleh is a vibrant, flavorful dish that beautifully marries the sweet earthiness of roasted butternut squash with fresh herbs and a zesty lemon dressing. This colorful salad is perfect for gatherings or as a hearty vegetarian option. Ready in under 30 minutes, it’s not only delicious but also visually stunning, making it a delightful centerpiece for any meal.
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 245
- Sugar: 3g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg