Recipe by Chef Alexandra Borgia, Natural Gourmet Institute
- 2 lunch entrée-sized saladsServings
- 1/2 cup pistachios
- 3/4 cup bulgur
- 3/4 teaspoon salt
- 1 1/3 cups boiling water
- 1 small acorn squash, peeled, cut in half, seeded and cut into a medium dice
- 1/4 cup extra virgin olive oil
- 1/2 cup sundried tomatoes, rehydrated and finely chopped
- 2 lemons, juiced (about ¼ cup)
- 1/4 teaspoon ground black pepper
- 4 small scallions, chopped finely
- 1/3 ounce mint, picked and minced (about 1 tbsp.)
- 1 ounce fresh parsley, picked and minced (about ½ cup packed)
1. Preheat oven to 325° Fahrenheit. Place pistachios on a baking sheet and toast for about 15 minutes, remove and allow to cool. Once they are cooled, roughly chop and set aside. Increase the oven temperature to 400°.
2. Rinse bulgur and toast in a small sauce pot until lightly browned, then carefully add boiling water (it may splatter) and ¼ teaspoon salt. Stir, cover and let steam for 30 minutes. When fully cooked, spread out on a baking sheet or plate to cool.
3. Place diced squash in a bowl and drizzle with one tablespoon oil and ¼ teaspoon salt; toss to coat.
Place squash on a baking sheet and roast for 15 to 20 minutes, until tender.
4. Transfer the squash, bulgur, pistachios and sun dried tomatoes to a large bowl and gently mix.
5. In a small bowl, add the remainder of oil, lemon juice, salt and pepper and whisk until incorporated.
Stir the dressing into the salad, then fold in the scallions and parsley.
Photography by Alexandra Shytsman, National Gourmet Institute