Ottolenghi Butternut Squash Salad Recipe with Bulgur and Tahini Dressing

Butternut Squash Salad with bulgur wheat in a plate with a spoon on the side

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.

Course Salad

Cuisine Middle Eastern

Diet Vegan

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 476kcal

Author Aysegul Sanford

Ingredients

For The Vegetables:

2 lbs large butternut squash peeled and cut into cubes
2 medium-size red onions peeled and cut into wedges
3 tablespoon olive oil
1/2 teaspoon Kosher Salt
1/4 teaspoom Black Pepper

For The Tahini Dressing:

3 tablespoon tahini paste shake well before use
2 tablespoons lemon juice freshly squeezed
2 garlic cloves pressed through a garlic press or minced

For The Salad:

2 tablespoon pine nuts toasted
1 tablespoon za’atar *
1 tablespoon Italian parsley chopped
1 cup cooked bulgur
sea salt and freshly ground black pepper

Instructions

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.

Notes

If you are new to cooking with bulgur, be sure to check out my foolproof recipe for cooking bulgur
If you can't get your hands on za'atar, you can make your own by mixing together 1 teaspoon each of oregano, thyme, sumac, and sesame seeds. Or, simply use 1 tablespoon of sesame seeds instead.
Leftovers will keep for up to 5 days in an airtight container in the fridge. I do not recommend freezing the salad.

Nutrition