Roasted Acorn Squash, Spinach and Feta Bulgur Pilaf Salad
Total Time45 minutesmins
Course: Main Course, Salad, Side Dish
Cuisine: Canadian, Cypriot
Yield: 4people
Materials
1large acorn squashwashed, dried, stem end trimmed, cut in 8 wedges, seeds and stringy flesh removed
2tbspsextra-virgin olive oil
1/2tspsea salt
1/4tspground black pepper
Bulgur Pilaf
3tbspsextra virgin olive oil
1cupfinely diced yellow onionabout 1 medium onion
1cube vegetable bouillon or 1 tbsp vegetable bouillon paste
3/4cupmedium bulgur
1/3cupshort vermicelli pasta
1 1/2cupwater
2cupsbaby spinach
1/3cupcrumbled sheep’s milk feta
Vinaigrette
1/3cupextra virgin olive oil
2tbspred wine vinegar
1tbspfresh lemon juice
1/2tspsea 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.