Photo by g-cooking
g-cooking's Notes:
1
small winter squash (i.e., 1 lb delicata) peeled, seeded and cut into cubes
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3
shallots, cut into quarters or eights
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1 tablespoon
olive oil
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salt and pepper to season
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3/4 cups
whole wheat couscous
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1/4 cup
bulgur
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1 1/4 cup
water
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splashes
of olive oil
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dashes
of salt
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1 tablespoon
dijon mustard
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2 tablespoons
champagne vinegar
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4 tablespoons
olive oil
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
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2 ounces
goat cheese, crumbled
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fresh herbs, like parsley, scallions or chives to garnish (if they aren't frozen in your garden)
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Preheat oven to 425˚. Toss squash and shallots with olive oil, salt and pepper. My preferred method is to roast in my non-stick skillet, but a baking sheet would probably be the standard. Roast for 25-30 minutes, stirring once. When done, remove from pan and allow to cool.
Ask the hotline about this step!In the meantime, add water, oil and salt to saucepan. Bring to a boil, remove from heat and add couscous and bulgur. Cover and sit for 10 minutes. Fluff with fork and allow to cool.
Ask the hotline about this step!Mix mustard, vinegar, remaining olive oil, salt and pepper in large bowl for vinaigrette. Stir in squash and shallots, couscous and bulgur, crumbled goat cheese and fresh herbs if available. Adjust seasoning if necessary. Serve at room temperature or refrigerate prior to serving.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Just made this salad this morning for dinner tonight, it's delicious. Since it's summer, I made it into a Summer Salad by adding blanched skinned fresh fava beans and blanched yellow and green Romano beans, cut into bite size pieces, used basil and chocolate mint from the garden for the herbs. The roasted squash and shallots add complexity and make it a hearty dish. I'll be making this again!