Squash, Feta & Bulgur Salad Recipe

Squash, Feta & Bulgur Salad Recipe
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Photos of Squash, Feta & Bulgur Salad Recipe

How To Make Squash, Feta & Bulgur Salad

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Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1 small butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup bulgur wheat
  • 2 cups vegetable broth
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh mint
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

  3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned. Remove from the oven and let cool.

  4. In a medium saucepan, bring the vegetable broth to a boil. Add the bulgur wheat, reduce heat to low, cover, and simmer for 15-20 minutes, or until the bulgur is tender and the liquid is absorbed.

  5. In a large bowl, combine the cooked bulgur wheat, roasted butternut squash, diced red bell pepper, diced cucumber, cherry tomatoes, crumbled feta cheese, and chopped fresh mint.

  6. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.

  7. Serve the squash, feta & bulgur salad chilled or at room temperature.

Nutrition

  • Calories : 315kcal
  • Total Fat : 14g
  • Saturated Fat : 4g
  • Cholesterol : 15mg
  • Sodium : 425mg
  • Total Carbohydrates : 44g
  • Dietary Fiber : 8g
  • Sugar : 6g
  • Protein : 8g
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