Ingredients
Grains
- 1 cup bulgur (or couscous)
- 1.5 cups boiling water
- 1/2 tsp salt (for grains)
Roasted Vegetables
- 2 cups butternut squash, peeled and cubed into 1-inch pieces
- 1 leek, green parts trimmed, sliced into crescent strips
- 1 tbsp olive oil (for roasting)
Dressing
- 7 tbsp olive oil (subtracting 1 tbsp used for roasting, so 6 tbsp for dressing)
- 4 tbsp lemon juice
- 2 garlic cloves, minced
- 1 branch rosemary, minced very finely
- 1 tsp salt (general seasoning)
Toppings
- 1/4 cup pumpkin seeds, toasted
- 1/8 cup nutritional yeast or parmesan cheese, grated or shaved (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for roasting the vegetables, ensuring even cooking and caramelization.
- Prepare Vegetables: Peel the butternut squash and cut it into 1-inch cubes. Trim the leek green parts, slice the leek in half, then into crescent strips. Soak the leek strips in a bowl of water to wash away any grit.
- Roast Vegetables: Line a baking sheet with tinfoil and arrange the butternut squash cubes and drained leek strips on it. Drizzle with 1 tablespoon of olive oil and roast in the oven for 20-30 minutes until browned and tender. Allow to cool slightly.
- Cook Bulgur or Couscous: Boil 1.5 cups of water, then pour it over the bulgur or couscous in a heatproof bowl. Sprinkle with 1/2 teaspoon salt, cover, and let it stand for 10 minutes until grains are plump and separated. Fluff with a fork.
- Toast Pumpkin Seeds: Heat a medium-hot pan on the stovetop and toast the pumpkin seeds for about 5 minutes, stirring occasionally to avoid burning, until golden and fragrant.
- Prepare Dressing: In a jar, combine the remaining 6 tablespoons of olive oil, lemon juice, minced garlic, and minced rosemary. Shake well to emulsify the dressing.
- Assemble Salad: In a large, wide bowl, combine the fluffed bulgur, roasted butternut squash, and leeks. Add the toasted pumpkin seeds and drizzle the lemon-rosemary dressing over the top. Optionally sprinkle with nutritional yeast or parmesan cheese.
- Serve: Serve the salad immediately for the best flavor. It can also be stored covered in the refrigerator for up to one week.
Notes
- Leeks should be soaked thoroughly in water to remove any dirt or grit trapped between the layers.
- You can substitute bulgur with couscous depending on preference or dietary needs.
- Nutritional yeast can be substituted with parmesan cheese or omitted for a vegan option.
- This salad can be served warm or chilled, making it versatile for different occasions or seasons.
- Store any leftovers in an airtight container in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
