Thanksgiving Tabbouleh Salad Recipe
This tabbouleh salad combines bulgur, kale, cucumber, butternut squash, and dried cranberries for an autumnal twist on a Middle Eastern classic. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Fork
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
