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Autumn Butternut Squash and Bulgur Salad

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A vibrant celebration of fall, this hearty salad is packed with butternut squash, bulgur, and nourishing ingredients, making it a comforting dish for the season.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 cup bulgur wheat
  • 2 cups vegetable broth or water
  • 1/2 red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss the diced butternut squash in a bowl with 1 tablespoon of olive oil, salt, and pepper.
  3. Spread it out on a baking sheet in a single layer.
  4. Roast in the preheated oven for about 25-30 minutes, flipping halfway through.
  5. Bring the vegetable broth (or water) to a boil in a medium pot.
  6. Stir in the bulgur, reduce heat to low, cover, and let it simmer for about 12-15 minutes until the liquid is absorbed.
  7. Heat the remaining tablespoon of olive oil over medium heat in a small skillet.
  8. Add the finely chopped red onion and sauté until translucent, about 5 minutes.
  9. Mix the cooked bulgur, roasted squash, sautéed onion, dried cranberries, and chopped walnuts in a large bowl.
  10. Fold in the crumbled feta cheese.
  11. Drizzle with apple cider vinegar and toss to combine.
  12. Transfer to a serving bowl and garnish with fresh parsley.

Notes

This salad tastes even better the next day. For meal prep, keep the feta and nuts separate until ready to serve.

Nutrition

Keywords: autumn salad, butternut squash, bulgur salad, healthy recipe, fall recipe

Find it online: https://flavorvia.com/autumn-butternut-squash-bulgur-salad-meal-prep/