If you think salads are only for hot-weather months, think again. Bulgur Winter Salad With Preserved Butternut Squash, Cotija, And Smoked Almonds is bursting with color and a combination of sweet, salty, and crunchy flavors that will make the winter blues go away if only for a short while.
A few months ago I took Domenica Marchetti's workshop to learn about preserving. One of the recipes surprised me: did you ever consider preserving butternut squash!? Neither have I, but Domenica was correct: preserved squash is such a fun and unexpected idea. The squash retains its gorgeous orange color and crispy texture and is paired with mint and dried chili peppers.
You can find the recipe for the squash here, or in Domenica's Preserving Italy book.
In Preserving Italy Domenica shares a recipe for Farro Salad With Preserved Winter Squash And Dried Cherries, which I adapted and simplified to fit my tastes and the contents of my refrigerator and pantry. I used bulgur instead of farro, smoked almonds instead of hazelnuts, cotija instead of ricotta salata, and left out honey and vinegar.
Bulgur Winter Salad With Preserved Butternut Squash, Cotija, And Smoked Almonds
Ingredients
arugular
cooked bulgur
dried cherries
thinly sliced shallot
preserved butternut squash
cotija, crumbled
olive oil
salt to taste
smoked almonds, chopped
Directions
Layer ingredients on a plate or mix in a bowl.
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