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  • Fall
  • 30 min
  • Serves 6-8

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Cranberry Pear White Balsamic Vinegar

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Butternut Squash Seed Oil

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Himalayan Pink Sea Salt

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Bulgur Salad with Squash

Fall Panzanella Salad with Butternut Squash Seed Oil and Cranberry Pear Balsamic

Ingredients

  • 1 T butter
  • 1 c bulgur wheat pilaf
  • 2 t minced shallots
  • 2 c water
  • Himalayan Pink Sea Salt & fresh ground pepper
  • 2 T a mild SOOC Extra Virgin Olive Oil
  • 1 acorn squash, peeled and cubed
  • 1/2 butternut squash, peeled and cubed
  • purslane greens
  • cranberries
  • pumpkin seeds
  • 4 T Cranberry Pear Balsamic
  • 2 T Butternut Squash Seed Oil

Directions

  • 1. Preheat oven to 350˚
  • 2. In a medium sauce pot: toast the butter until slightly brown, add bulgur and shallots; stir until coated. Allow to toast on medium heat, add water and season. Cover and place in the oven for 10 minutes.
  • 3. For the acorn squash: increase the oven to 375˚. Toss in a large bowl with salt, pepper and olive oil until coated. Place on a baking sheet in a single layer. Bake until tender and caramelized, about 10 minutes.
  • 4. Using the same bowl, toss the butternut squash with salt, pepper and olive oil. Place on baking sheet and bake at 375˚ until tender and caramelized, about 10 minutes.
  • 5. Place acorn cubes on plate. In a clean mixing bowl, combine bulgur wheat, diced butternut squash and purslane greens. Place on top of acorn cubes, then top with cranberries and pumpkin seeds. Drizzle with balsamic and squash seed oil.

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Bulgur Salad with Squash

  • Fall
  • 30 min
  • Serves 6-8

Fall Panzanella Salad with Butternut Squash Seed Oil and Cranberry Pear Balsamic

Ingredients

  • 1 T butter
  • 1 c bulgur wheat pilaf
  • 2 t minced shallots
  • 2 c water
  • Himalayan Pink Sea Salt & fresh ground pepper
  • 2 T a mild SOOC Extra Virgin Olive Oil
  • 1 acorn squash, peeled and cubed
  • 1/2 butternut squash, peeled and cubed
  • purslane greens
  • cranberries
  • pumpkin seeds
  • 4 T Cranberry Pear Balsamic
  • 2 T Butternut Squash Seed Oil

Directions

  • 1. Preheat oven to 350˚
  • 2. In a medium sauce pot: toast the butter until slightly brown, add bulgur and shallots; stir until coated. Allow to toast on medium heat, add water and season. Cover and place in the oven for 10 minutes.
  • 3. For the acorn squash: increase the oven to 375˚. Toss in a large bowl with salt, pepper and olive oil until coated. Place on a baking sheet in a single layer. Bake until tender and caramelized, about 10 minutes.
  • 4. Using the same bowl, toss the butternut squash with salt, pepper and olive oil. Place on baking sheet and bake at 375˚ until tender and caramelized, about 10 minutes.
  • 5. Place acorn cubes on plate. In a clean mixing bowl, combine bulgur wheat, diced butternut squash and purslane greens. Place on top of acorn cubes, then top with cranberries and pumpkin seeds. Drizzle with balsamic and squash seed oil.