Ottolenghi Butternut Squash Salad Recipe with Bulgur and Tahini Dressing
User Reviews
4.9
14 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
476 kcal
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Course
Salad
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Cuisine
Middle Eastern
Ottolenghi Butternut Squash Salad Recipe with Bulgur and Tahini Dressing
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This vegan Roasted Butternut Squash Salad with Bulgur and Tahini Dressing is a festive salad recipe that is made with the famous ingredients and flavors of the Middle Eastern. With its gorgeous colors and rich flavors, make this salad to brighten your holiday table.
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Ingredients
For The Vegetables:
- 2 lbs butternut squash peeled and cut into cubes, large
- 2 red onion peeled and cut into wedges, medium size
- 3 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoom black pepper
For The Tahini Dressing:
- 3 tablespoon tahini paste shake well before use
- 2 tablespoons lemon juice freshly squeezed
- 2 garlic pressed through a garlic press or minced, cloves
- 1 tablespoon water
For The Salad:
- 2 tablespoon pine nuts toasted
- 1 tablespoon Za’atar
- 1 tablespoon Italian parsley chopped
- 1 cup bulgur cooked
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- To roast the vegetables: Pre-heat the oven to 425 Degrees F. Place butternut squash and red onion wedges in a large bowl. Drizzle it with olive oil. Sprinkle it with kosher salt and freshly ground black pepper.
- Spread them evenly on the sheet pan. Toss well, making sure that all vegetables are coated with olive oil and seasoning. Transfer it to a baking sheet lined with parchment paper.
- Roast in the oven for 20-25 minutes. Keep a close eye on it as onions may roast before butternut squash. That being said, I allowed my onions brown a little bit for them to give a caramelized flavor to my salad.
- Take it out of the oven and set aside to cool.
- To make the dressing: Whisk tahini paste, lemon juice, garlic, and water in a small bowl.
- To assemble the salad: Once vegetables are cooled down, place them in a large salad bowl. Add the bulgur and gently stir.
- Drizzle with the dressing over the salad. Give it a very gentle stir. Sprinkle it with za’atar, toasted pine nuts, and chopped parsley. Taste for seasoning and if necessary, add more.
- Serve it immediately in individual plates.
Notes
- your own by mixing together 1 teaspoon each of oregano, thyme, sumac, and sesame seeds. Or, simply use 1 tablespoon of sesame seeds instead.
- Leftovers will keep for up to 5 days in an airtight container in the fridge. I do not recommend freezing the salad.
- If you are new to cooking with bulgur, be sure to check out my foolproof recipe for cooking bulgur
- If you can't get your hands on za'atar, you can make your own by mixing together 1 teaspoon each of oregano, thyme, sumac, and sesame seeds. Or, simply use 1 tablespoon of sesame seeds instead.
- Leftovers will keep for up to 5 days in an airtight container in the fridge. I do not recommend freezing the salad.
Nutrition Information
Show Details
Calories
476kcal
(24%)
Carbohydrates
70g
(23%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
11g
(55%)
Sodium
24mg
(1%)
Potassium
1162mg
(25%)
Fiber
15g
(60%)
Sugar
8g
(16%)
Vitamin A
24207IU
(484%)
Vitamin C
55mg
(61%)
Calcium
159mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 24mg | 1% |
| Potassium | 1162mg | 25% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 24207IU | 484% |
| Vitamin C | 55mg | 61% |
| Calcium | 159mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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