Thanksgiving Tabbouleh Salad Recipe - Forks Over Knives

Ingredients

• ½ cup chopped shallots
• 1 clove garlic, minced
• 3 cups low-sodium vegetable broth
• 2 cups dry bulgur
• 1 12- to 16-oz. package chopped fresh butternut squash
• 1 large cucumber, chopped (2½ cups)
• 2 cups thinly sliced kale leaves, stems removed
• ½ cup dried tart cherries or cranberries
• ½ cup chopped fresh cilantro
• 1 teaspoon lime zest
• ½ cup lime juice
• 2 teaspoons pure maple syrup
• 2 teaspoons Dijon mustard
• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• Sea salt, to taste
• Freshly ground black pepper, to taste