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4.9 from 21 votes

Ottolenghi Butternut Squash Salad Recipe with Bulgur and Tahini Dressing

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 servings
Calories: 476 kcal
Course: Salad
Cuisine: Middle Eastern

Ingredients

For The Vegetables:
  • 2 lbs large butternut squash peeled and cut into cubes
  • 2 medium-size red onions peeled and cut into wedges
  • 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 cloves pressed through a garlic press or minced
  • 1 tablespoon water
For The Salad:
  • 2 tablespoon pine nuts toasted
  • 1 tablespoon za’atar *
  • 1 tablespoon Italian parsley chopped
  • 1 cup cooked bulgur
  • Sea salt and freshly ground black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Take it out of the oven and set aside to cool.
  5. To make the dressing: Whisk tahini paste, lemon juice, garlic, and water in a small bowl.
  6. To assemble the salad: Once vegetables are cooled down, place them in a large salad bowl. Add the bulgur and gently stir.
  7. 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.
  8. 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

Calories 476kcal (24%) Carbohydrates 70g (23%) Protein 11g (22%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Sodium 24mg (1%) Potassium 1162mg (33%) 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

% 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.