Fresh winter tabbouleh salad recipe featuring butternut squash instead of tomatoes and some dried cranberries for good measure! This recipe yields enough for two medium salads (shown) or four small side salads. Feel free to double it; you’ll probably need to cook the butternut longer than indicated below.
1 small butternut squash (about 1 1/2 pounds), sliced into little 1/4-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 cup bulgur
1 cup water
1 cup chopped fresh parsley (about 1/2 bunch of parsley, chopped)
1/2 cup chopped fresh mint (1 small bunch of mint, chopped)
1 shallot, minced (about 1/3 cup minced)
1/4 cup dried cranberries
1 lemon, juiced
2 to 3 tablespoons olive oil
Optional garnish: crumbled feta cheese
To cook the butternut, warm 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the cubed butternut and 1 teaspoon salt. Toss to coat. Cover and cook, stirring occasionally, for 5 minutes, then uncover and continue cooking until the butternut is tender and the edges are nice and caramelized, about 7 minutes. Transfer the butternut to a medium-sized serving bowl to cool.
While the butternut is cooking, combine the bulgur and water in a pot. Bring the mixture to a boil over high heat, then cover, reduce heat to low and cook for 10 minutes. Remove from heat and let the bulgur rest for 5 minutes in the covered pot. Fluff the bulgur with a fork and season to taste with salt. Let the bulgur cool.
Once the butternut and bulgur have cooled down, toss them together in your serving bowl. Add the chopped parsley, mint and shallot, as well as the dried cranberries. Squeeze the juice of one lemon into the bowl and drizzle in 2 to 3 tablespoons of olive oil, to taste. Toss and serve with crumbled feta on top, if you’d like.
Make it vegan/dairy free: Skip the feta! Make it gluten free: Substitute cooked quinoa for the bulgur.
▸ Nutrition Information
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