How To Make Squash, Feta & Bulgur Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
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
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Preheat the oven to 400°F (200°C).
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Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
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Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned. Remove from the oven and let cool.
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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.
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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.
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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.
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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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