Foolproof Living · by Aysegul Sanford★ 4.9 (7)
Ottolenghi Butternut Squash Salad Recipe with Bulgur and Tahini Dressing
NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 15%
CARBS 48G53% OF CAL
11G FIBER0G ADDED10G INTRINSIC27G OTHER10G TOTAL SUGAR
FAT 18G45% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A festive vegan salad with roasted butternut squash, bulgur, tahini dressing, pine nuts, and fresh herbs. Colorful and rich with Middle Eastern flavors, perfect for holiday tables.
mainmiddle easternsalad🍪 sheet pan🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 lbs large butternut squash (peeled and cut into cubes)
- 2 medium-size red onions (peeled and cut into wedges)
- 3 tablespoon olive oil
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoom Black Pepper
- 3 tablespoon tahini paste (shake well before use)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 garlic cloves (pressed through a garlic press or minced)
- 1 tablespoon water
- 2 tablespoon pine nuts (toasted)
- 1 tablespoon za’atar *
- 1 tablespoon Italian parsley (chopped)
- 1 cup cooked bulgur
- sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 50M
CAL 18%·PRO 15%
CARBS 48G53% OF CAL
11G FIBER0G ADDED10G INTRINSIC27G OTHER10G TOTAL SUGAR
FAT 18G45% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 420mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1057mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.