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Bulgur salad with roasted butternut squash and leeks
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!
Servings 6
Ingredients
- 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)
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.