Autumn Butternut, Bulgur and Bean Salad

🧂 Ingredients

• 3 cups butternut squash

  cubed
• 5 tbsp olive oil

  divided
• 2 tsp salt

  divided
• 8 oz bulgur

  cooked according to package
• 2 limes

  juiced
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 pinch chipotle chili flakes

  optional
• 1 bunch cilantro

  chopped
• ½ bunch cilantro

  for dressing
• 1 cup frozen corn
• 30 oz black beans

  canned, drained and rinsed
• 10 cherry tomatoes

  quartered
• ½ English cucumber

  peeled and diced small
• ¼ cup pumpkin seeds

  toasted
• 2 tbsp pure maple syrup

Instructions

• 1 Preheat oven to 400
• 2 Cook bulgur according to package, let cool.
• 3 On a large sheet pan add cubed butternut, 1 tbsp olive oil, smoked paprika,
  garlic powder, 1 tsp salt, and optional chipotle chili flakes. Mix and spread in
  a single layer. Bake for 20 minutes until tender. Let cool.
• 4 Make the dressing by adding to a blender ½ bunch cilantro, remaining olive oil,
  remaining salt, maple syrup and lime juice. Blend until smooth.
• 5 Assemble the salad. In a large bowl add bulgur, cucumber, tomato, beans, corn,
  butternut, cilantro and pumpkin seeds. Pour the dressing over the top and toss
  well.
• 6 Enjoy within 3-4 days for best quality.

Nutrition Info