Bulgur Salad with Squash
Fall Panzanella Salad with Butternut Squash Seed Oil and Cranberry Pear Balsamic
Products used: Butternut Squash Seed Oil, Cranberry Pear Balsamic Vinegar, Himalayan Pink Sea Salt, Pepitas
Ingredients
1 Tbsp Butter
1 cup Bulgur Wheat Pilaf
2 tsp minced Shallots
2 cups Water
SOOC Himalayan Pink Sea Salt
Fresh ground Pepper
2 Tbsp a Mild SOOC Extra Virgin Olive Oil
1 Acorn Squash, peeled and cubed
½ Butternut Squash, peeled and cubed
Purslane Greens
Cranberries
Pumpkin Seeds
4 Tbsp SOOC Cranberry Pear Balsamic
2 Tbsp SOOC Butternut Squash Seed Oil
Directions
Preheat oven to 350℉.
In a medium sauce pot: toast the butter until slightly brown, add bulgur and shallots; stir until coated. Allow to toast on medium heat, add water and season with Himalayan Pink Sea Salt and pepper. Cover and place in the oven for 10 minutes.
For the acorn squash: increase the oven to 375℉. Toss in a large bowl with Himalayan Pink Sea Salt, pepper, and Extra Virgin Olive Oil until coated. Place on a baking sheet in a single layer. Bake until tender and caramelized, about 10 minutes.
Using the same bowl, toss the butternut squash with Himalayan Pink Sea Salt, pepper, and Extra Virgin Olive Oil. Place on baking sheet and bake at 375℉ until tender and caramelized, about 10 minutes.
Place acorn cubes on plate. In a clean mixing bowl, combine bulgur wheat, diced butternut squash, and purslane greens. Place on top of acorn cubes, then top with cranberries and pumpkin seeds. Drizzle with Cranberry Pear Balsamic and Butternut Squash Seed Oil.
