Fall “Tabbouleh” with Butternut Squash, Cauliflower and Toasted Almonds
Servings
servings
4
Ingredients
1 medium (appx. 2 lbs.) butternut squash
2 tbsp grapeseed oil (you could also use avocado oil or light olive oil)
Kosher salt
2 packed cups of fresh flat leaf parsley (leaves only)
1/2 packed cup of fresh mint leaves
- 2 cups cooked quinoa, room temperature or cooler
1 1/2 cups of finely chopped cauliflower
1/2 cup pomegranate arils
3-4 tbsp Extra Virgin olive oil
The juice of 1 1/2-2 lemons
Kosher Salt
freshly ground black pepper
1/2 cup toasted sliced almonds
Directions
- Preheat oven to 400°F (200°C) and adjust the rack to the middle position. Prepare an 18×13 sheet pan with parchment paper or foil. Peel, remove the seeds, then cut the butternut squash into a 1/2 dice, and place squash pieces on the prepared sheet pan. Rub the squash pieces with the grapeseed oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast the squash until lightly browned at the edges, about 35 minutes.
- Coarsely chop the parsley and mint and add to a large bowl. Add the chopped cauliflower, quinoa and pomegranate. Once the butternut squash is cool enough to handle, add to the salad along with 3 tbsp of olive oil, the juice of 1 1/2 lemons, and a pinch of salt. Toss and taste. If desired, add the rest of the oil and lemon juice and more salt and pepper. Garnish the salad with the toasted almonds.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
Read more
Share this post:
Leave a Reply
