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Butternut Squash Tabbouleh with Bulgur

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Butternut squash tabbouleh is prepared with bulgur, raisins, crunchy hazelnuts and fresh cilantro, generously coated in a honey vinaigrette.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Diet: Vegan

Butternut squash tabbouleh is prepared with bulgur, raisins, crunchy hazelnuts and fresh cilantro, generously coated in a honey vinaigrette. Healthy and vegan, it will become your go-to salad recipe during the fall and winter months.

Ingredients

Scale

For the tabbouleh:

  • 1 cup (200g) bulgur*
  • ½ butternut squash (approx. 450g) or other winter squash, diced
  • 1 Tablespoon olive oil, divided
  • 1 teaspoon curry
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili
  • Salt and freshly ground pepper
  • ½ cup (65g) hazelnuts, chopped
  • ¼ cup (25g) raisins
  • 1 handful fresh cilantro, chopped**

For the vinaigrette:

  • 3 Tablespoons olive oil
  • 1 teaspoon honey
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon ground cumin
  • Salt and freshly ground pepper

Instructions

  1. Preheat the oven to 400°F (200°C), and line a large baking sheet with parchment paper. Set aside.
  2. Dice the butternut squash (or any other winter squash of choice) into small pieces. Transfer to a bowl and add one Tablespoon olive oil, curry, cumin, chili, salt and pepper. Mix until evenly coated, and roast for about 20 minutes, stirring once or twice, until butternut is fork tender. Remove from the oven and allow the butternut squash to cool.
  3. For the bulgur, add 1 cup of bulgur to 2 cups of water in a saucepan. Bring to a boil, cover, and simmer for 12 minutes. Remove from heat and keep covered until all water is absorbed. Transfer to a medium bowl and allow to cool.
  4. Place the raisins into a small bowl and cover with boiled water to rehydrate them. Drain and set aside.
  5. Prepare the dressing by combining all the ingredients together in a bowl.
  6. Once the bulgur has cooled, add the cooled butternut squash, raisins, hazelnuts, and chopped cilantro. Pour the vinaigrette all over and mix well. Place in the refrigerator for 1 hour before serving.

Notes

* You can also make this butternut squash tabbouleh using couscous or quinoa instead of bulgur.

** For additional freshness and a boost of flavors, consider using a mix of cilantro and fresh mint leaves, chopped.

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https://www.delscookingtwist.com/butternut-squash-tabbouleh-with-bulgur/