Thanksgiving Tabbouleh Salad Recipe - Forks Over Knives

Name: 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, learn more ); Sea salt, to taste; Freshly ground black pepper, to taste

www.forksoverknives.com

This tabbouleh salad combines bulgur, kale, cucumber, butternut squash, and dried cranberries for an autumnal twist on a Middle Eastern classic. Get the recipe!

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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.

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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