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!
Cuisine Middle Eastern
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Ksenia Prints
1cupbulgur or couscous
1leekgreen parts trimmed
1branch of rosemaryminced very finely
¼cupof pumpkin seedstoasted
⅛cupnutritional yeast or parmesan cheesegrated or shaved (optional)
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 tsp 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.
Bulgur salad with roasted butternut squash and leeks https://immigrantstable.com/bulgur-salad-with-roasted-butternut-squash-and-leeks/ November 10, 2015