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Roasted Butternut Squash Salad with Bulgur and Tahini Dressing
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Roasted Butternut Squash Salad 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
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings

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
  • Salt & Black Pepper

For The Tahini Dressing:

  • 3 tablespoon tahini paste
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon water
  • 2 garlic cloves pressed through a garlic press

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 475 Degrees F.
  • Place butternut squash and red onion wedges in a large bowl. Drizzle it with olive oil. Sprinkle it with 1-teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss well, making sure that all vegetables are coated with olive oil and seasoning.
  • Transfer it to a baking sheet lined with parchment paper. Spread them evenly skin side facing down.
  • Roast in the oven for 30-35 minutes. Keep a close eye on it as onions may roast before butternut squash. That being said, I allowed my onions burn just 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.