Autumn Butternut, Bulgur and Bean Salad
This hearty and flavorful salad is perfect for a fall meal. It's made with roasted butternut squash, black beans, corn, bulgur wheat, cucumber, tomatoes, cilantro, and pumpkin seeds. The dressing is a simple combination of olive oil, lime juice, maple syrup, and cilantro. This salad is packed with nutrients and fiber, and it's also a good source of protein. It's also relatively low in calories and fat.
Ingredients
- 3 cups butternut squash cubed
- 5 tbsp olive oil divided
- 2 tsp salt divided
- 8 oz bulgur cooked according to package
- 2 limes juiced
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 pinch chipotle chili flakes optional
- 1 bunch cilantro chopped
- ½ bunch cilantro for dressing
- 1 cup frozen corn
- 30 oz black beans canned, drained and rinsed
- 10 cherry tomatoes quartered
- ½ English cucumber peeled and diced small
- ¼ cup pumpkin seeds toasted
- 2 tbsp pure maple syrup
Instructions
- Preheat oven to 400
- Cook bulgur according to package, let cool.
- On a large sheet pan add cubed butternut, 1 tbsp olive oil, smoked paprika, garlic powder, 1 tsp salt, and optional chipotle chili flakes. Mix and spread in a single layer. Bake for 20 minutes until tender. Let cool.
- Make the dressing by adding to a blender ½ bunch cilantro, remaining olive oil, remaining salt, maple syrup and lime juice. Blend until smooth.
- Assemble the salad. In a large bowl add bulgur, cucumber, tomato, beans, corn, butternut, cilantro and pumpkin seeds. Pour the dressing over the top and toss well.
- Enjoy within 3-4 days for best quality.
Nutrition
Calories: 532kcalCarbohydrates: 87gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.002gSodium: 795mgPotassium: 1187mgFiber: 23gSugar: 7gVitamin A: 8345IUVitamin C: 31mgCalcium: 114mgIron: 6mg
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