Autumn Butternut, Bulgur And Bean Salad
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Preheat oven to 400
Cook bulgur according to package, let cool.
On a large sheet pan add cubed butternut, 1 tbsp olive oil, smoked paprika, garlic powder, 1 tsp salt, and optional chipotle chili flakes. Mix and spread in a single layer. Bake for 20 minutes until tender. Let cool.
Make the dressing by adding to a blender ½ bunch cilantro, remaining olive oil, remaining salt, maple syrup and lime juice. Blend until smooth.
Assemble the salad. In a large bowl add bulgur, cucumber, tomato, beans, corn, butternut, cilantro and pumpkin seeds. Pour the dressing over the top and toss well.
Enjoy within 3-4 days for best quality.