Bulgur salad with roasted butternut squash and leeks

Name: Bulgur salad with roasted butternut squash and leeks
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1.5 cups boiling water; 1 cup bulgur or couscous; 2 cups butternut squash; 1 leek; 4 TB lemon juice; 7 TBs olive oil; 2 garlic cloves; 1 branch of rosemary; 1 teaspoon salt; ¼ cup of pumpkin seeds; ⅛ cup nutritional yeast or parmesan cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6
Course
Salad
Cuisine
Middle Eastern

Bulgur salad with roasted butternut squash and leeks

Ethan Patterson

Report

This bulgur salad with roasted butternut squash and leeks is the best weeknight dish: creamy and luscious, fragrant with rosemary and garlic, and oh-so satisfying. #vegan and easy to put together!

Share:

I Made This!

Be the first!

Print

14 people printed this

Save this

Be the first!

Ingredients

Servings

1.5 cups boiling water
1 cup bulgur or couscous
2 cups butternut squash cubed
1 leek green parts trimmed
4 TB lemon juice
7 TBs olive oil
2 garlic cloves minced
1 branch of rosemary minced very finely
1 teaspoon salt
¼ cup of pumpkin seeds toasted
⅛ cup nutritional yeast or parmesan cheese grated or shaved (optional)

Add to Shopping List

Instructions

Preheat oven to 375F.
Prepare and trim squash and leeks - peel squash and cube into 1-inch cubes. Cut off the green parts of the leek, and slice leek in half, and then into crescent strips. Let strips float in a bowl of water to ensure all grit is washed away.
Cover a baking sheet with tinfoil. Arrange squash and leeks on baking sheet, drizzling them with 1 TB of olive oil. Bake for 20-30 minutes, until squash and leeks have browned. Let cool a bit.
Meanwhile, prepare bulgur or couscous. To prepare quick-cooking grains, boil water and pour on top of grains. Salt with ½ teaspoon of salt, cover and let stand for 10 minutes. Fluff with a fork - the grains should be separated and plump.
Toast pumpkin seeds on a medium-hot pan for about five minutes, keeping a close eye on them and stirring occasionally.
Prepare dressing: mix remaining olive oil, lemon juice, minced garlic and rosemary in a jar, and shake to emulsify.
To arrange salad, pour grains into a wide bowl. Top with squash, leeks and pumpkin seeds, and drizzle with sauce. Optional: Sprinkle nutritional yeast or parmesan cheese on top.
Serve immediately, though this salad can also keep covered in the fridge for up to a week.