A vibrant, Instagram-worthy dish. Richly colored squash pieces are scattered atop a bed of glossy bulgur, with edges of crispy, dark-green kale peeking through. Glossy vinaigrette accents on the kale give a shiny finish. It's a feast for the eyes, too!

Roasted Squash & Bulgur Salad with Crispy Kale and Sherry Vinaigrette

Name: Roasted Squash & Bulgur Salad with Crispy Kale and Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 cup bulgur uncooked; 1 medium butternut squash peeled, seeded and cubed; 4 cups kale chopped; 4 tablespoons olive oil; 2 tablespoons sherry vinegar; 1 tablespoon dijon mustard; 1 tablespoon maple syrup; 2 cloves garlic minced; 1 teaspoon salt; 1/2 teaspoon black pepper

Nutty Bulgur salad coated in tangy Sherry Vinaigrette.

Category Main Course

Prep 15 minutes

Cook 30 minutes

Style Fusion

Technique Roasting

Diet Friendly Mediterranean

Daily recipe · March 22, 2024

A little about this dish

A curious fusion of Mediterranean goodness with an American twist, this menu is set to stimulate your taste buds. At its heart are whole grain bulgur for a rich, nutty flavor and the tangy freshness of Sherry Vinaigrette, rounded off by roasted squash and crispy kale, a respectful nod to American cuisine.

Ingredients (for 4)

Bulgur — 1 cup — uncooked
Butternut squash — 1 medium — peeled, seeded and cubed
Kale — 4 cups — chopped
Olive oil — 4 tablespoons
Sherry vinegar — 2 tablespoons
Dijon mustard — 1 tablespoon
Maple syrup — 1 tablespoon
Garlic — 2 cloves — minced
Salt — 1 teaspoon
Black pepper — 1/2 teaspoon

Preparation

Step 1 — 🔥🥣🎃

Preheat your oven to 400°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, and spread them in a single layer on a baking sheet. Roast them for 25 to 30 minutes, until they are tender and beautifully caramelized.
Step 2 — 📦🥣⏳

While your squash is roasting, prepare your 1 cup of bulgur following the package's instructions.
Step 3 — 🥬🍳🔀

In a large skillet, heat up 1 tablespoon of olive oil over medium heat. Next, add your chopped kale to the skillet. Stir until your kale gets crispy and slightly wilted.
Step 4 — 🥄🥣🥡

For your vinaigrette, whisk together 2 tablespoons of sherry vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of maple syrup, 2 minced cloves of garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the remaining tablespoon of olive oil.
Step 5 — 🤲🎃🥬

In a large bowl, combine the cooked bulgur, roasted butternut squash, and crispy kale. Drizzle your mixed vinaigrette over the top and gently toss to combine all your ingredients.

A final fox tip

Don't be afraid to play around with this salad! You can add some toasted pecans for added crunch, or even some dried cranberries for a pop of sweetness. It's all about creating a balance of flavors that you love. Kids can help with tearing up the kale - a great way to get them involved in cooking!