Autumn Butternut, Bulgur and Bean Salad
A hearty and fresh salad featuring roasted butternut squash, chewy bulgur, black beans, and a bright lime-cilantro dressing.
Ingredients
Main Ingredients
- 3 cups butternut squash, peeled and cubed
- 5 tbsp olive oil, divided
- 2 tsp salt, divided
- 8 oz bulgur cook per package instructions
- 2 juices of limes
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 pinch chipotle chili flakes (optional)
- 1 bunch cilantro, chopped (for salad)
- 0.5 bunch cilantro (for dressing)
- 1 cup frozen corn (thawed)
- 30 oz black beans (canned, drained and rinsed)
- 10 pcs cherry tomatoes, quartered
- 0.25 cup pumpkin seeds (toasted) for garnish
- 2 tbsp pure maple syrup
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cook the bulgur according to the package. Drain any excess water and spread on a tray to cool to room temperature.
- Toss the cubed butternut with 1 tbsp olive oil, smoked paprika, garlic powder, 1 tsp salt, and chipotle chili flakes if using. Arrange in a single layer on a large sheet pan.
- Roast the butternut for about 20 minutes, stirring once, until tender and slightly caramelized. Remove from the oven and let cool.
- Make the dressing: in a blender, combine 1/2 bunch cilantro, the remaining olive oil, remaining salt, maple syrup and lime juice. Blend until smooth. Taste and adjust acidity or sweetness as needed.
Assembly
- In a large bowl, combine the cooled bulgur, diced cucumber, quartered cherry tomatoes, drained black beans, thawed corn, roasted butternut and chopped cilantro (from the 1 bunch).
- Pour the cilantro-lime dressing over the salad and toss gently to combine.
- Sprinkle toasted pumpkin seeds on top just before serving for crunch.
- Serve immediately, or chill for an hour to let flavors meld.
Notes
This salad keeps well for 3-4 days in the refrigerator. For the best taste, add the pumpkin seeds just before serving and avoid freezing the assembled salad.