Warm Bulgur Salad with Glazed Squash, Roasted Leek, Fresh Grapes, and Crispy Oregano Feta

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper.

2. 2

   In a bowl, toss the butternut squash with 2 tablespoons olive oil, honey, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread it on the tray.

3. 3

   Add the leek to the same tray and toss it with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Roast the squash and leek for 22 to 25 minutes at 220°C / 425°F, stirring once halfway through, until the squash is tender and caramelized and the leek is browned on the edges.

4. 4

   Meanwhile, cook the bulgur according to the package or simmer it with hot water until tender; drain if needed. Fluff with a fork and transfer to a large bowl.

5. 5

   Place the feta cubes on one side of the tray during the last 8 minutes of roasting. Sprinkle the feta with the remaining 1/2 teaspoon dried oregano and bake at 220°C / 425°F until warm and lightly golden on the corners.

6. 6

   In a small bowl, whisk the remaining 1 tablespoon olive oil with the lemon juice, lemon zest, Dijon mustard, the remaining 1/2 teaspoon dried oregano, a pinch of salt, and a pinch of black pepper to make a vinaigrette.

7. 7

   Add the roasted squash, roasted leek, fresh red grapes, and half of the parsley to the bowl with the bulgur. Pour in the vinaigrette and toss gently so the squash keeps its shape.

8. 8

   Transfer the salad to a serving platter, top with the crispy oregano feta, and finish with the remaining parsley. Serve warm.