Roasted Acorn Squash, Spinach and Feta Bulgur Pilaf Salad
This salad is a delicious fusion of flavours and textures, of local ingredients. It’s a perfect winter salad that comes together in no time. Acorn squash, onions, and spinach infuse the dish with vibrant freshness of local ingredients. Beyond their delicious taste, these ingredients pack a nutritional punch of vitamins, minerals, and dietary fiber. The wholesome bulgur, a staple in Cypriot cuisine where it is known as “pourkouri,” adds a hearty base to the salad, providing a satisfying texture. Its versatility and robustness make it a cherished component of Mediterranean cooking. Combined with the creamy tang of feta cheese and the earthy sweetness of roasted acorn squash, this salad becomes a culinary celebration, nourishing both body and soul. You can enjoy it as a salad, side or even a vegetarian main.
Roasted Acorn Squash, Spinach and Feta Bulgur Pilaf Salad
Materials
- 1 large acorn squash washed, dried, stem end trimmed, cut in 8 wedges, seeds and stringy flesh removed
- 2 tbsps extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Bulgur Pilaf
- 3 tbsps extra virgin olive oil
- 1 cup finely diced yellow onion about 1 medium onion
- 1 cube vegetable bouillon or 1 tbsp vegetable bouillon paste
- 3/4 cup medium bulgur
- 1/3 cup short vermicelli pasta
- 1 1/2 cup water
- 2 cups baby spinach
- 1/3 cup crumbled sheep’s milk feta
Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
Instructions
- Preheat oven to 425 F. Line a large baking sheet with unbleached parchment paper.
- Place squash wedges on baking sheet, rub with olive oil and season with salt and pepper. Spread squash on baking sheet with cut sides up and roast for 20-25 minutes until squash is tender and golden.
- To make bulgur pilaf, heat oil in a medium sauce pot over medium heat. Add onion and cook for 2-3 minutes until soft and translucent. Add in vermicelli and continue cooking until onion and vermicelli are slightly golden. About 4-5 minutes.
- Add in bouillon and stir until melted. Stir in bulgar and add water. Bring to a boil and reduce heat to simmer. Cover and cook for 10-12 minutes or until bulgur has absorbed its liquid.
- Remove from heat and let stand for 5 minutes covered. Fluff with a fork.
- To make vinaigrette, in a small bowl, whisk all ingredients together until creamy.
- To assemble salad, add bulgur, spinach and feta in a large bowl and toss with half of the dressing. Arrange on a salad platter and top with wedges of squash. Drizzle remaining vinaigrette all over squash and salad.