Bulgur, Lentil and Butternut Squash Salad

Bulgur, dry, 1 cup
Lentils, dry, 1/2 cup
3 cups water

Butternut Squash, 3/4 cup, cubed, uncooked
Onions, raw, 1/2 cup, chopped
Garlic, 5-6 cloves
Salt, 1/2 tsp
Pepper, black, 1 tsp
Thyme, ground, 1 tsp
Marjoram, dried, 1 tsp
Savory, ground, 1 tsp

Shelled edamame soybeans, thawed, 1/2 cup Cranberries, dried, sweetened, 1/3 cup
Almonds, 1/2 cup, sliced



Balsamic Vinegar, 3 tbsp

1. Cook the dry bulgur and lentils together in a large pot by adding 3 c. water and bringing to a boil...then turn down heat to low and simmer, covered, for about 12-15 min. Mixture should be moist but no water completely absorbed. Remove from heat so it cools down.

2. Toss the squash, onions, garlic, salt, pepper, thyme, marjoram, and savory together and spread out on a baking sheet coated in cooking spray. Bake at 350 degrees for 30 min., stirring the mixture once halfway through.

3. While the squash mixture cooks, put the bulgur in a large mixing bowl and add the edamame, cranberries, and almonds and mix together.

4. When squash mixture is done cooking, let it cool almost completely and then add it to the bulgur mixture. Add the balsamic vinegar and stir until the salad is coated. Chill at least a few hours before serving, preferably overnight.

Can be used to stuff into peppers or other vegetables, or just served on salad plates.

Number of Servings: 4

Recipe submitted by SparkPeople user KATIE123080.