Ottolenghi Butternut Squash Salad Recipe With Bulgur And Tahini Dressing
OTTOLENGHI BUTTERNUT SQUASH SALAD RECIPE WITH BULGUR AND TAHINI DRESSING
This vegan Roasted Butternut Squash Salad with Bulgur and Tahini Dressing is a festive salad recipe that is made with the famous ingredients and flavors of the Middle Eastern. With its gorgeous colors and rich flavors, make this salad to brighten your holiday table.
Provided by Aysegul Sanford
Categories Salad
Time 50m
Number Of Ingredients 13
Steps:
- To roast the vegetables: Pre-heat the oven to 425 Degrees F. Place butternut squash and red onion wedges in a large bowl. Drizzle it with olive oil. Sprinkle it with kosher salt and freshly ground black pepper.
- Spread them evenly on the sheet pan. Toss well, making sure that all vegetables are coated with olive oil and seasoning. Transfer it to a baking sheet lined with parchment paper.
- Roast in the oven for 20-25 minutes. Keep a close eye on it as onions may roast before butternut squash. That being said, I allowed my onions brown a little bit for them to give a caramelized flavor to my salad.
- Take it out of the oven and set aside to cool.
- To make the dressing: Whisk tahini paste, lemon juice, garlic, and water in a small bowl.
- To assemble the salad: Once vegetables are cooled down, place them in a large salad bowl. Add the bulgur and gently stir.
- Drizzle with the dressing over the salad. Give it a very gentle stir. Sprinkle it with za'atar, toasted pine nuts, and chopped parsley. Taste for seasoning and if necessary, add more.
- Serve it immediately in individual plates.
Nutrition Facts : Calories 476 kcal, Sugar 8 g, Sodium 24 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 70 g, Fiber 15 g, Protein 11 g, UnsaturatedFat 17 g, ServingSize 1 serving
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