Roasted Acorn + Cranberry Tabbouleh
I came across this recipe on Pinterest and made it the other night and was amazing so I had to share - Enjoy
Ingredients: 1 lemon, zested and juiced 2 tablespoons red wine vinegar 1/3 cup extra virgin olive oil 3 cups cooked bulgur (about 3/4 cup dry bulgur) 1 bunch parsley, finely chopped 1/2 bunch mint, finely chopped 1/4 cup thinly sliced chives 1/2 acorn squash, seeded, thinly sliced and roasted 2/3 cup dried cranberries, roughly chopped salt and pepper to taste garnish: 2-3-ounce piece seared halloumi sliced chives lemon zest
Directions: 1. Place lemon zest, juice, vinegar, and oil into a large mixing bowl and whisk together. Add remaining ingredients and toss together until well combined and completely coated. Season with salt and pepper. 2. Cover and refrigerate for at least 1 hour and up to 2 days. 3. Remove from the refrigerator and adjust seasonings. 4. Transfer to a serving platter and top with seared halloumi, sliced chives and lemon zest. Serve.