Roasted Squash and Carrots with Bulgur and Kale Salad
Servings: 2
Ingredients
- 1 bunch of parsley
- 1 clove of garlic
- 1 shallot (or onion)
- 1 bunch of kale
- 300 grams multicoloured nantes carrots
- 1 butternut squash
- 1 roasted red pepper
- 15 ml vinegar
- 78 grams bulgur
- 10 grams BBQ spice blend (spices (including mustard), brown sugar, salt, onion, hickory smoke flavour, sunflower oil)
- olive oil
- salt & pepper
Instructions
- Preheat the oven to 450°F. Peel and halve the carrots lengthwise. Cut off and discard the top and bottom ends of the squash. Peel and quarter the squash lengthwise. Discard the pulp and seeds and cut into medium-sized triangles. On a lined sheet pan, toss the carrots and squash with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 20 to 25 minutes, until tender when pierced with a fork.
- While the vegetables cook, in a medium pot, combine the bulgur, 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water is absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
- While the bulgur cooks, small dice the roasted red pepper. Remove the kale leaves from the stems; cut into ribbons. Peel, halve and mince the shallot. Mince the garlic. Roughly chop the parsley leaves and stems.
- In a large pan, heat a drizzle of oil on medium. Add ½ the shallots and ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the roasted red pepper and cook, breaking apart with the back of your spoon, 1 to 2 minutes, until softened and warmed through. Transfer to a bowl and add the vinegar, parsley and 3 tbsp olive oil; season with S&P to taste.
- In the same pan, heat a drizzle of oil on medium. Add the remaining shallots and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cooked bulgur in a single, even layer and cook, 3 to 5 minutes, until it begins to brown; season with the remaining spice blend and S&P to taste.
- In a bowl, combine the kale and ½ the vinaigrette. Using your hands, massage the kale with the vinaigrette, 1 to 2 minutes, until the kale is beginning to soften and wilt; season with S&P to taste. Divide the crispy bulgur and kale salad between your plates. Top with the roasted vegetables. Drizzle the roasted vegetables with the remaining vinaigrette.
Recipe from Goodfood »