Thanksgiving Tabbouleh Salad

• 1/2 cup chopped shallots

• 1 clove garlic, minced

• 3 cups vegetable broth

• 2 cups dry bulgur

• 1 12-16oz chopped butternut squash, cut uniform

• 1 large cucumber, chopped

• 2 cups thinly sliced kale, stems removed

• 1/2 cup dried cherries or cranberries

• 1/2 cup fresh parsley, chopped

• 1/2 cup fresh cilantro, chopped

• 1 tsp lime zest

• 1/2 cup lime juice

• 2 tsp pure maple syrup

• 2 tsp dijon mustard

• salt and pepper to taste

1. In a large saucepan cook shallots and garlic over medium heat 2-3 minutes, stirring occasionally, adding water 1-2 Tbs at a time, as needed to prevent sticking.

2. Add vegetable broth, bulgur and 2 cups of water. Bring to a boil, reduce heat, cover and simmer 15-20 minutes or until bulgur is tender. Drain any remaining liquid.

3. Meanwhile, steam butternut squash, about 7 minutes.

4. In a large bowl, combine bulgur, squash, cucumber, kale, cherries, parsley and cilantro. In a small bowl, whisk together lime zest, lime juice, maple syrup and dijon mustard. Add half the dressing to salad, toss to coat, season salt and pepper to taste. Stir remaining dressing into salad just before serving.