clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white serving bowl filled with winter tabbouleh and roasted delicata squash slices.

Winter Tabbouleh with Roasted Squash


Bulgur: If you have never tried extra-coarse bulgur, I encourage you to make the effort to get your hands on some — the texture is so nice. You can find it at Greek and other international markets. I almost always order it (Duru Extra-Coarse Bulgur) because I have a hard time finding it.

Use the recipe as a guide: The nuts, the herbs, the squash, even the bulgur can be swapped out for what you like — farro, barley, Israeli couscous, would all be nice here. If you’re looking for a gluten-free option, quinoa might work as well.

Make it ahead. This dish can absolutely be prepared a day in advance — it tastes delicious on subsequent days. If, however, you want to make it ahead for the purpose of serving for company, I suggest holding the parsley and the pomegranates till the day you serve it — both lose a bit of vibrancy on day 2. I also would hold on folding in the squash. You can roast the squash ahead of time, but let it cool, then store in the fridge. Fold it in just before serving. I love this salad cold from the fridge, but if  I were to make it ahead with the intention of serving to company, I would bring it to room temperature before serving.


  • 1 cup bulgur, extra-coarse if possible
  • ¼ cup currants
  • ¼ cup white balsamic vinegar
  • 1 large delicata squash, halved, seeds removed, and sliced into 1/2-inch thick pieces
  • 2 teaspoons kosher salt, plus more to taste
  • 3 to 6 scallions, thinly sliced, white and light green parts
  • 1 bunch parsley, finely minced to yield a heaping cup
  • ¼ cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons for the squash
  • 1 pomegranate, seeded
  • ½ cup almonds, toasted


  1. Heat oven to 400ºF. Place bulgur in a large bowl. Cover with cold water. Let stand for one to two hours.
  2. Place the currants in a small bowl and cover with the vinegar. Set aside for at least 15 minutes.
  3. Place the squash pieces in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread out the squash on a large baking sheet (parchment-lined for easy cleaning), reserving the bowl, and roast for 15 to 20 minutes. Check. When the underside of the squash is golden, transfer to the broiler. Broil 2 to 3 minutes or until golden — check often! Set aside to cool to room temperature.
  4. Drain bulgur through a fine-meshed sieve, then transfer to reserved bowl. Add the scallions and parsley. Add the 1/4 cup lemon juice, 1/4 cup olive oil, pomegranate seeds, almonds, currants with vinegar, and remaining teaspoon of salt, and toss.
  5. Let sit for 10 minutes before adjusting the flavor. Taste and adjust seasoning as necessary with more salt, olive oil, lemon, or vinegar as needed. Add the squash, and toss gently. Serve.
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Greek

Keywords: tabbouleh, winter, squash, pomegranate, Greek, fresh, Thanksgiving