“Jew-Ish” author Jake Cohen calls this salad a “very inauthentic take on tabbouleh,” which describes its base of lemony greens (traditionally parsley) and bulgur wheat. But there are enough other things going on – roasted butternut squash, crunchy pumpkin seeds and sweet apple – to make it something else entirely. This recipe comes together quickest if you get the bulgur soaking before you begin any other prep work. To make this a meal, serve with bread and/or a protein of your choice.
Active time 35 mins; Total time: 45 mins
Make Ahead: The bulgur can be soaked and the butternut squash roasted up to 5 days in advance. Toss with the remaining ingredients right before eating.
Storage Notes: The salad can be refrigerated for up to 5 days, although the pumpkin seeds and apples will lose a little crunch. Freezing is not recommended.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings; makes about 8 cups
Ingredients
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3/4 cup (about 4 ounces/120 grams) cracked bulgur wheat
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1 1/2 cups hot water
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1 1/4 pounds butternut squash (1 medium), peeled, seeded and cut into 1-inch pieces
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1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
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3/4 teaspoon fine sea salt, divided, plus more to taste
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1/2 teaspoon freshly ground black pepper, divided, plus more to taste
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1/4 cup fresh lemon juice (from about 2 lemons)
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2 garlic cloves, finely grated or pressed
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1 pound Tuscan kale, stemmed and thinly sliced
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1/2 cup lightly packed fresh parsley leaves and tender stems, chopped
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1/2 cup toasted pumpkin seeds
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1 Honeycrisp apple, cored and cut into 1-inch pieces
Position one rack in the middle of the oven and one rack closest to the broiler, and preheat to 450 degrees.
In a bowl, combine the bulgur and water. Let stand for 35 to 40 minutes, until tender but slightly chewy, then drain off any excess water.
While the bulgur is soaking, on a large, rimmed baking sheet, toss the squash with 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast, tossing once halfway through, for 16 to 18 minutes, until tender. Turn the oven to broil, transfer the baking sheet to the upper rack, and broil until the squash is lightly charred, 3 to 4 minutes.
In a large bowl, whisk together the remaining 1/4 cup of olive oil, lemon juice, garlic, remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon of pepper. Add the kale and parsley and toss with the dressing, massaging the greens gently with your hands until the kale softens slightly.
Add the drained bulgur, roasted squash, pumpkin seeds and apple to the bowl with the greens and toss to combine. Taste, and add more salt and pepper, if needed, and serve.
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
March 05, 2021 at 06:02AM
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Kale Salad With Bulgur, Squash and Apple - Washington Post
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