Today it is all about the classic Middle Eastern tabbouleh but with a fall twist. Slow roasted butternut squash, nutty quinoa, bright parsley and vibrant pomegranate seeds create the perfect satisfying Fall Tabbouleh Salad.
Last week, the hubs and I had a lovely lunch date. Just the two of us. This is a big treat for us, especially since we were baby free.
Since we couldn’t quite decide what we wanted (surprise surprise), we agreed on Midtown Global Market. For my non-Minneapolis friends, Midtown Global is an internationally-themed public market with fresh food, restaurants, and arts and crafts from around the world. Basically tons of fabulous food options, mostly international, and perfect for an indecisive couple like us.
My favorite thing about this place, aside from the food, is the atmosphere. There are tons of little local food stands right next to each other from different parts of the world. People are warm, open and diverse. It is very informal and affordable, and of course like any good market, there are lots of events featuring music and fun kid-friendly activities.
But today, we were on a mission. A mission for good lunch. The hubs went with a killer bbq bacon burger from Andy’s Garage while I went with a sampler platter from Holy Land. Just the site of our two very very different food choices made us laugh. Opposites attract right?
Anyway, about my meal, it was SOOOOO GOOD! And my favorite thing was the tabbouleh. Mmm that bright and fresh Middle Eastern salad staple. Bursting with the flavors of citrus, fresh parsley and nuttiness of the bulgur. There is something about tabbouleh that is inherently “feel-good. ” Even after a larger than my head gyro, tabbouleh always makes me feel good.
In the spirit of all things fall, aka my favorite season, I have taken the classic tabbouleh and spiced it up.
Classic version –> Fall Version
Bulgur –> Quinoa
Parsley –> Parsley (can’t change the key ingredient!)
Tomatoes –> Butternut squash
Cucumber –> Pomegranate seeds
My Fall Tabbouleh Salad is simple, healthy,and remarkably flavorful. With the colors and flavors of fall, you really can’t go wrong. Bon appetite!
Fall Tabbouleh Salad
Serves 4 as a side or 2-3 as a main meal salad.
Notes: This is one of those salads that is even better the next day. So feel free to make a day ahead of time. Keep in the fridge for up to 4 days.
- 3 cups butternut squash, sliced into little ¼-inch cubes
- 2 cups parsley, packed
- 3/4 cup tri color quinoa, cooked according to package (red or black quinoa work too!)
- 1 small pomegranate, seeded
- 4 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 shallot, minced
- 1 1/4 teaspoon salt
- Pepper to taste
Preheat oven to 420F. Toss squash with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Spread on a baking sheet with parchment or a silicone baking mat. Bake in the oven for 20-30 minutes, flipping squash 2-3 times throughout.
As the squash bakes, cook the quinoa according to the package and set aside. Seed the pomegranate by following this super easy method. I promise it will change the way you work with this tricky fruit. Once seeded, set seeds aside.
Finely chop parsley .To make this way easier, throw it into the food processor and pulse it a few times until finely chopped.
For the dressing, mix olive oil, lemon juice, shallot, 3/4 teaspoon salt and pepper in a small bowl.
To assemble salad, mix parsley, quinoa, butternut squash and pomegranate seeds into a large bowl. Then drizzle dressing and toss salad.
Inspired by Epicurious Lebanese Tabbouleh Salad.