Bulgur Wheat, Roasted Butternut Squash and Cranberries Salad


1 medium (2 1/2 – 3 lbs.) butternut squash, peeled and cut into 1-inch cubes
1 red onion, cut in half, thinly sliced
1/2 cup dried cranberries
2 cups water
1 cup uncooked bulgur wheat
4-5 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
Zest of one orange
1/2 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
Salt, as needed
1 can garbanzo beans, drained
12 oz. arugula or baby spinach leaves, if desired
1/2 cup feta cheese, crumbled


Heat oven to 425°F.

Place squash cubes and the onion slices in a bowl (or zipper top bag) and toss with olive oil, salt and pepper to taste. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and onions are beginning to caramelize, about 30 minutes. Remove from oven and allow to cool.

Meanwhile, cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.

Bring 2 cups water to a boil in a saucepan with 1/2 teaspoon salt. Stir in the bulgur wheat, cover the pan, and reduce heat. Simmer for about 20 minutes until all water has been absorbed. Remove from heat and allow the bulgur wheat to rest for an additional 15 minutes. Fluff with a fork and set aside.

In a small bowl, whisk together white wine vinegar, olive oil, orange zest, coriander, cinnamon, nutmeg, cumin, and 1 teaspoon of salt.

Combine butternut squash, onions, bulgur wheat, garbanzo beans, arugula or spinach leaves (if using) and drained cranberries in a large bowl. Pour the dressing over the salad and toss to combine. Crumble the feta cheese into chunks with your fingers and gently fold the cheese into the salad. Taste to check seasoning and add salt if needed.

Serve salad at room temperature or cold. Salad can be refrigerated for up to a week.

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