Looking to add a fun, unique, and nutritious salad to your Thanksgiving spread? Want to impress everyone at the table—and maybe even make your mother-in-law a little jealous? This Butternut Squash Salad with Tahini & Bulgur is the dish you’ve been searching for! I named this recipe "THE Thanksgiving Salad That Will Make Your Mother-in-Law Jealous" on my Substack because, honestly, it’s that good. All jokes aside, this salad will win over the whole family with its perfect balance of cozy, hearty flavors and festive ingredients.
This salad is loaded with traditional Thanksgiving ingredients like roasted butternut squash and cranberries, but with a personal Middle Eastern twist. It’s not this over the top healthy salad that nobody will want - it’s a salad full of wholesome, delicious flavors that everyone will love. Plus, it's easy to make and perfect for sharing!
Why You’ll Love This Thanksgiving Salad:
Cozy and Nutritious: Butternut squash, bulgur, and tahini dressing make this salad a hearty, satisfying side dish that’s perfect for fall and Thanksgiving.
Festive Ingredients: Enjoy the sweetness of roasted squash and cranberries paired with the richness of tahini and the crunch of walnuts—traditional Thanksgiving flavors with a modern twist.
Vegetarian & Easily Adaptable: This recipe is vegetarian by default, and you can easily make it dairy-free by omitting the Parmigiano Reggiano.
Yields: 6 Servings
Portion: 1 bowl
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
This recipe is vegetarian.
Ingredients:
For the butternut squash:
1 butternut squash, cubed (follow instructions below)
Extra virgin olive oil
½ tsp salt (adjust to your liking)
1/4 tsp lemon pepper
For the marinated sumac onion:
1 large red onion, thinly sliced
1 tbsp extra virgin olive oil
½ tbsp sumac (you can add more if you like)
1/4 tsp Aleppo pepper
1/4 tsp salt (salt to taste if needed)
For the bulgur:
1/2 cup bulgur wheat
Salt
Other salad ingredients:
⅓ cup crushed walnuts
¼ cup dried cranberries, chopped
¼ cup parmigiano reggiano
For the tahini dressing:
⅓ cup tahini
1 tbsp extra virgin olive oil
Juice of 1 lemon
¼ tsp salt (adjust)
2 tbsp water to dilute
Instructions:
1. Prep butternut squash: Have oven preheated at 400°F (200°C). The squash should feel soft when pressed with a fork but not mushy.wash and peel the butternut squash. Chop the squash in half lengthwise and then scoop out seeds. Chop off the hollow parts of the squash so you're left with the lengthy part of the squash. It's going to make chopping the squash into cubes much easier. I suggest saving the hollow parts of the squash for a tomato soup! Chop squash into cubes and place onto a baking sheet with parchment paper. Coat with olive oil, season with salt and lemon pepper. Ensure seasonings are well incorporated. Bake in the oven for 30 minutes. When you press on the squash with the back of a spoon or fork, it should slightly "give" without being mushy.
2. Prep onions: prep and place the thin strips of red onion into a serving bowl of choice. Add the olive oil, sumac, Aleppo pepper, and salt to the onions. Toss and allow onions to be coated evenly. Allow onions to marinate in the fridge for at least 30 minutes before adding to food.
3. Prep bulgur: grab a small saucepan and fill with 1 1/2 cups of water on medium high heat. Add in bulgur. Salt to taste and stir. Once the water comes to a boil, cover and lower to medium low heat. Let the bulgur absorb the water and fluff up for about 12–15 minutes. If the bulgur is not tender yet, add a bit more water and continue cooking. Once ready, fluff with a fork and set aside.
4. Prep other ingredients: have walnuts, dried cranberries, and parmigiano ready to be used.
5. Prep kale: grab a large mixing bowl or Pyrex bowl and add in the kale. Massage the kale with lemon, olive oil, and salt. Massage with your hands until you cannot hear the crunch of the kale anymore.
6. Assemble salad: add the bulgur, red onions, dried cranberries, parmigiano, walnuts, and butternut squash into salad.
7. Prep dressing: grab a small bowl and mix in olive oil, lemon juice, tahini, salt, black pepper. Dilute with water. Mix well until you get a thin, but not watery consistency.
8. Serve: pour on tahini dressing onto salad and mix until well incorporated. Enjoy!
Recipe Notes:
Dairy-Free Option: To make this salad completely dairy-free, simply skip the Parmigiano Reggiano.
Add Protein: For a heartier meal, add some roasted chicken, tofu, or chickpeas to the salad.
Make-Ahead: This salad can be prepped in stages, but it’s best served fresh with the dressing added just before serving.
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