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.
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.