Winter Tabbouleh with Roasted Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain salad of coarse bulgur mixed with roasted squash, pomegranate, almonds, fresh herbs, and dried currants in a lemon vinaigrette. Nutty and bright, this winter variation on tabbouleh works as a hearty side or vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup bulgur, extra-coarse if possible
- ¼ cup currants
- ¼ cup white balsamic vinegar
- 1 large delicata squash, halved, seeds removed, and sliced into 1/2-inch thick pieces
- 2 teaspoons kosher salt, plus more to taste
- 3 to 6 scallions, thinly sliced, white and light green parts
- 1 bunch parsley, finely minced to yield a heaping cup
- ¼ cup fresh lemon juice
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons for the squash
- 1 pomegranate, seeded
- ½ cup almonds, toasted
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 25m
- Sodium
- 448mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 443mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.