Fennel, Pear & Bulgur Salad in Warm Delicata Squash Boats

The best part of each season is the celebration of the flavors that you can create using the seasonal fruits and veggies. This recipe is inspired by the Stone Fruit Tabouli Kit (seasonal-low stock) and by the variety of ingredients available in the Fall. The Herb de Melrose blend is just the right companion for these fall flavors.

The flavors of the mellow roasted delicata squash with the crunch of fennel and pears are just the right balance of sweetness and freshness your palate will be craving this winter. What’s better is that this salad makes a stunning, light and refreshing first course for all the festive reasons we’ll soon gather around the table.

Serves 6 | Prep – 30 minutes | Cooking 30-40 minutes Stove & (Oven if using squash) | Chilling Time 2 hrs

Ingredients:

1.5 cups bulgur (or farro/freekeh)*
1.5 cups water
3 tbsp. olive oil
1.5 tbsp. sherry wine vinegar
1 garlic clove, minced
1 tsp. dijon mustard
1/2 tsp. ground black pepper
1/4 cup diced red onion or shallot
2 tsp. Herb de Melrose blend
1 large fennel bulb sliced thinly, fronds reserved
2-3 firm pears, quartered and sliced thinly, approx. 3 cups (bosc, anjou, bartlett, asian)
3 tbsp. diced radish of choice (watermelon, daikon, breakfast)
3 tbsp. pomegranate seeds
1 cup chopped parsley
3 tbsp. olives
3 tbsp. crumbled feta cheese (skip if making vegan)
3 medium delicata squash, cut in half
salt & pepper to taste

1. Rinse the bulgur until the water runs clear.
2. Bring the water to a boil in a medium pot. Add the bulgur and a pinch of salt, reduce the heat to medium-high, cover, and simmer for 10-12 minutes, until the water is mostly absorbed. * If using another grain, use the amount of water needed to cook that grain.
3. Stir the bulgur, turn off the heat, cover, and let it rest for 10-12 minutes. Fluff with a fork. If water remains, strain the bulgur. Cool in a bowl for 30 minutes or spread out on a sheet pan if you’re short on time.
4. In a mason jar add the olive oil, vinegar, dijon, herb mix, garlic, and salt. Close the lid and shake vigorously until the vinaigrette has mixed thoroughly.
5. For the squash boats, preheat the oven at 375F, cut the delicata squash into two along the length. Scoop out the seeds and drizzle with olive oil and a sprinkle of salt. Place face side up on a baking sheet, place on the middle rack, and bake for 20 minutes. Turn the squash face side down and continue baking for another 10-12 minutes. You want the squash halves fork tender but not mushy.
6. In a large bowl, place the sliced fennel, pears, diced onions, radishes, and herbs. Stir in the cooled bulgur. Drizzle with the vinaigrette, mix gently, and season to taste.
   Tip: Select a variety of pears for texture and taste. Pick them firm. Cut the pears at the end when mixing in the vinaigrette to avoid oxidizing (browning)
7. Chill or leave at room temperature for at least an hour before serving. When ready, scoop salad into the delicata squash boats, garnished with pomegranate seeds, feta cheese, olives and serve.