Butternut squash tabbouleh is prepared with bulgur, raisins, crunchy hazelnuts and fresh cilantro, generously coated in a honey vinaigrette. Healthy, vegan and nutritious, it will become your go-to salad recipe during the fall and winter months.
I love everything about this tabbouleh recipe: the use of bulgur instead of couscous that makes it genuinely nutritious, the spiced roasted butternut squash, and the addition of raisins and hazelnuts for complementary textures and flavors.
The recipe comes together easily in just a few steps and comes with many possible variations. Make sure you check them out in the section below so you can make it again and again as long as the winter squash season is on. I hope you enjoy!
What goes into butternut squash tabbouleh?
- Bulgur. Read the section below, or replace with couscous or quinoa.
- Butternut squash, or any other winter squash of choice. You will need approximately half of a regular size butternut squash, diced into bite-size pieces.
- Raisins. I used golden raisins for this tabbouleh recipe.
- Hazelnuts. Chop them roughly before adding to the tabbouleh salad to ensure a crunchy bite.
- Fresh cilantro. This is a personal favorite, as it goes hand in hand with butternut squash in my humble opinion. Use it fresh and at the last minute for maximum of freshness.
- Spices. I used a mix of curry, cumin and chili for roasting the butternut squash. It’s a great boost of flavor. You will also need a dash of cumin for the vinaigrette.
- The honey vinaigrette. It comes with olive oil, apple cider vinegar, cumin and honey.
What is bulgur?
Bulgur is an ancient grain originated in the Middle East that has been around for thousands of years. It is a quick-cooking form of wheat, that takes a minimum time to cook, which makes it very convenient.
Nutrition-wise, bulgur is a loaded with fiber (one serving fulfills 30% of your recommended daily intake), and it’s a great source of manganese, iron, and magnesium.
Possible recipe variations
There are many possible variations around this butternut squash tabbouleh recipe. I listed them below per category of ingredient. Feel free to swap one or several ingredients each time, and allow yourself to build your dream tabbouleh every single time :
- Quinoa or couscous can be used instead of bulgur.
- Walnuts, pecans, almonds or pistachios can also do instead of hazelnuts.
- Cranberries, diced apricots or dates will do well instead of golden raisins.
- Parsley can be used instead of fresh cilantro. You can also do a mix of cilantro and mint (my favorite combo!).
- Blue cheese, feta or goat cheese, either crumbled or diced, add an interesting boost of protein to this tabbouleh recipe (making it non-vegan though).
- Also feel free to skip the honey in the recipe if you are trying to eat sugar-free.
How to store butternut squash tabbouleh?
This butternut squash tabbouleh will stay fresh in the refrigerator and should be eaten within 2 days. Try not to store it longer, because of the use of vinaigrette, fresh herbs, and hazelnuts (the last ones will loose their crunchy bite with time). You can however meal prep and keep the ingredients in different containers and assemble the tabbouleh at the last minute before serving.
Similar recipes you may like:
- Roasted Delicata Squash with Quinoa and a Mint Pesto
- Caramelized Carrots and Chickpeas with Bulgur
- Dried Apricot and Feta Quinoa Salad with Curry
- Roasted Squash, Fig and Spinach Salad
- Mediterranean Chickpea Couscous Salad
With butternut squash, try also…
- Thyme Butternut Squash Galette with Parmesan Crust
- Butternut Squash and Brussels Sprouts Whole Wheat Pizza
- Butternut Squash Noodles with Spinach and Cashew Sauce
Butternut Squash Tabbouleh with Bulgur
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Savory
- Diet: Vegan
Butternut squash tabbouleh is prepared with bulgur, raisins, crunchy hazelnuts and fresh cilantro, generously coated in a honey vinaigrette. Healthy and vegan, it will become your go-to salad recipe during the fall and winter months.
Ingredients
For the tabbouleh:
- 1 cup (200g) bulgur*
- ½ butternut squash (approx. 450g) or other winter squash, diced
- 1 Tablespoon olive oil, divided
- 1 teaspoon curry
- 1 teaspoon ground cumin
- ¼ teaspoon chili
- Salt and freshly ground pepper
- ½ cup (65g) hazelnuts, chopped
- ¼ cup (25g) raisins
- 1 handful fresh cilantro, chopped**
For the vinaigrette:
- 3 Tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- ¼ teaspoon ground cumin
- Salt and freshly ground pepper
Instructions
- Preheat the oven to 400°F (200°C), and line a large baking sheet with parchment paper. Set aside.
- Dice the butternut squash (or any other winter squash of choice) into small pieces. Transfer to a bowl and add one Tablespoon olive oil, curry, cumin, chili, salt and pepper. Mix until evenly coated, and roast for about 20 minutes, stirring once or twice, until butternut is fork tender. Remove from the oven and allow the butternut squash to cool.
- For the bulgur, add 1 cup of bulgur to 2 cups of water in a saucepan. Bring to a boil, cover, and simmer for 12 minutes. Remove from heat and keep covered until all water is absorbed. Transfer to a medium bowl and allow to cool.
- Place the raisins into a small bowl and cover with boiled water to rehydrate them. Drain and set aside.
- Prepare the dressing by combining all the ingredients together in a bowl.
- Once the bulgur has cooled, add the cooled butternut squash, raisins, hazelnuts, and chopped cilantro. Pour the vinaigrette all over and mix well. Place in the refrigerator for 1 hour before serving.
Notes
* You can also make this butternut squash tabbouleh using couscous or quinoa instead of bulgur.
** For additional freshness and a boost of flavors, consider using a mix of cilantro and fresh mint leaves, chopped.
Did you make this recipe?
Lastly, if you make this Butternut Squash Tabbouleh with Bulgur, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
