Toasted Bulgar Wheat Salad With Dried

Figs & Roasted Squash

Yield: serves 4
Time: 55 minutes

INGREDIENTS
Roasted Pumpkin:
1 medium acorn squash
1 small onion, peeled and sliced
2 cloves of garlic, peeled and sliced
2 sprigs fresh thyme
1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Bulgur and Figs:
1 cup dried black mission figs, split in half lengthwise, stems removed
2 cups bulgur wheat
5 cups water
1/4 cup fresh mint leaves, picked
Vinaigrette:
1/4 cup balsamic vinegar
3/4 cup extra-virgin olive oil
2 tablespoons honey
Juice of half a lemon
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

DIRECTIONS
Preheat oven to 375 degrees F.
Begin by roasting the squash. Peel the squash and cut up into bite size pieces
and place on roasting sheet tray. Place onions, thyme and garlic on top then
drizzle with olive oil and season with salt and pepper. Roast in the pre-heated
oven for 15-20 minutes until well caramelized. Remove from tray and set
aside.
Place bulgur wheat in a large, dry skillet and toast over high heat for 2-3
minutes until lightly brown and fragrant. Add to a large mixing bowl and top
with dried figs. Bring water to a boil water then pour over the bulgur wheat
and figs. Cover tightly with plastic wrap and set aside for 15-17 minutes.
When done the bulgur will have soaked up all the water and be light and
fluffy. The figs will also be nicely re-hydrated. Remove plastic wrap and fluff it
up with a fork.
Finally, prepare the vinaigrette. In a large mixing bowl make a dressing by
whisking together balsamic vinegar, dijon mustard, honey, salt and pepper
together. Drizzle in olive oil while you whisk to lightly emulsify. Finish with a

squeeze of lemon juice.

To assemble salad, toss bulgur and figs together with roasted pumpkin and
onions. Dress with the vinaigrette, then add torn fresh mint leaves.