This hearty, colorful salad brings together sweet roasted butternut squash, tart cranberries, warm spices, and nutty bulgur wheat for a dish that feels cozy yet bright. It’s the kind of winter salad that holds up beautifully in the fridge, making it perfect for make-ahead lunches, holiday potlucks, or easy weeknight dinners.
INGREDIENTS:
Salad
1 medium butternut squash (2 1/2–3 pounds), peeled and cut into 1-inch cubes
1 red onion, halved and thinly sliced
Olive oil
Salt and freshly ground pepper
1/2 cup dried cranberries
2 cups water
1 cup uncooked bulgur wheat
1 can garbanzo beans, drained
12 ounces arugula or baby spinach (optional)
1/2 cup crumbled feta cheese
Dressing
4–5 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
Zest of one orange
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground cumin
1 teaspoon salt (plus more to taste)
METHOD:
Heat oven to 425°F.
Place squash cubes and sliced onion in a bowl or zip-top bag. Toss with olive oil, salt, and pepper. Spread evenly on a rimmed baking sheet and roast for 25–30 minutes, stirring once, until squash is tender and onions are caramelized. Let cool.
Place dried cranberries in very hot water and let stand while the squash roasts. Drain well.
Bring 2 cups water and 1/2 teaspoon salt to a boil. Add bulgur, cover, reduce heat, and simmer for about 20 minutes or until water is absorbed. Remove from heat and let stand for 15 minutes. Fluff with a fork.
In a small bowl, whisk together vinegar, olive oil, orange zest, coriander, cinnamon, nutmeg, cumin, and 1 teaspoon salt.
In a large bowl, combine roasted squash, onions, bulgur wheat, garbanzo beans, greens (if using), and drained cranberries. Drizzle with dressing and toss gently. Add the crumbled feta and lightly fold it in. Taste and adjust seasoning as needed.
Enjoy at room temperature or chilled. Leftovers keep in the refrigerator for up to one week.
SERVING SUGGESTIONS:
- Spoon over warm grains like quinoa or farro for a hearty vegetarian dinner.
- Add sliced grilled chicken or roasted salmon for extra protein.
- Serve alongside roasted pork tenderloin or lamb chops for a holiday-worthy side.
- Tuck leftovers into a wrap with a smear of hummus for an easy lunch.
YIELD: Serves 4
