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.
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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.
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