Have you ever tried Tabbouleh salad? It is a Middle Eastern vegetarian salad made with lots of fresh parsley, mint, grains, some fresh vegetables, usually tomatoes and cucumbers and an olive oil lemon dressing. For this version, I added some in-season delicata squash, which is one of my favorite varieties and so easy to make. This salad is light, simple to prepare and vegan.
While tabbouleh is typically made with bulgur, I made it with quinoa because I prefer that grain and I always have it stocked. I like to use frozen quinoa from Whole Foods for this because it takes less time and makes it so much easier and the quinoa is always cooked to perfection!
To start, you will want to roast your delicata squash. Prepare it by cutting it in half lengthwise, then scoop out the seeds using a spoon and cut 1 inch slices. Brush the squash on both sides with some olive oil, add some salt and pepper and then roast until it is crispy on both sides.
For the dressing, I switched up a traditional lemon dressing by adding Just Pomegranate Syrup (use code GIRLSWHOEAT for 10% off), which is pomegranate molasses and dates. It gave the salad a hint of subtle sweetness and pairs perfectly with the fresh vegetables and herbs.
The salad can easily be prepared with any sort of protein as well. You could top it with some roasted or BBQ salmon, cod, shrimp, or scallops.
Tabbouleh Salad with Delicata Squash
Cooking & Baking Supplies
- Parchment Paper
- Baking Tray
Ingredients
Salad
- 1 delicata squash
- 2 tbsp olive oil
- 1 1/2 cups cooked quinoa
- 1 cup parsley, minced
- 1 tomato, diced
- 1 cup cucumber, chopped finely
- salt to taste
- pepper to taste
Dressing
- 4 tbsp lemon juice
- 1/3 cup olive oil
- salt to taste
- 1 1/2 tbsp pomegranate syrup
Instructions
- Preheat the oven to 375 degrees and line a baking tray with parchment paper. Cut the delicata squash lengthwise, scoop out seeds, then cut 1 inch slices. Place the squash on the baking tray, add olive oil, and salt and pepper and mix with a spatula or hands.
- Place squash in the oven and cook for 25-30 minutes, flipping over half way. Both sides should be a light brown color.
- While squash cooks, prepare the salad. Chop the parsley, mint, cucumber, and tomato and place in a large bowl.
- Cook quinoa according to package instructions or use frozen quinoa for faster meal prep. Then add quinoa to the large bowl.
- Make dressing by placing all ingredients in a small mixing bowl. Add dressing on top of salad and let sit for 10-15 minutes in the refrigerator.
- Add cooked delicata squash and any additional protein to the salad + ENJOY!
