Description
Indulge in the vibrant flavors and textures of this Delectable Bulgur Salad with Roasted Butternut Squash and Leeks. Featuring nutty bulgur, sweet roasted butternut squash, and aromatic leeks, this salad is a nourishing option perfect for any occasion. With fresh herbs and a zesty lemon dressing, each bite offers a delightful culinary experience that elevates your meal. Enjoy it warm or at room temperature, making it a versatile addition to your dining table.
Ingredients
Scale
- 1 cup bulgur wheat
- 2 cups butternut squash, cubed
- 1 cup leeks, sliced
- 3 tablespoons olive oil
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash cubes in 2 tablespoons of olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast the squash for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- Cook the bulgur according to package instructions until all liquid is absorbed.
- In a skillet over medium heat, sauté the leeks in remaining tablespoon of olive oil for about 5-7 minutes until softened; season with salt.
- In a large bowl, combine cooked bulgur, roasted squash, sautéed leeks, herbs, and lemon juice. Mix gently and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg