Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

A Vibrant & Nourishing Winter Salad Packed with Flavor and Texture! 

Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

This Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate is the perfect blend of seasonal ingredients, bold flavors, and satisfying textures. It’s packed with wholesome grains, roasted delicata squash, juicy pomegranate arils, and crunchy pistachios, creating a dish that is both visually stunning and incredibly delicious. Whether you're looking for a healthy side dish, a light lunch, or a colorful addition to your holiday table, this Mediterranean-inspired grain salad is sure to impress.

One of the best things about this recipe is how easy and quick it is to prepare. In just 30 minutes, you can have a nourishing meal ready to serve. Bulgur cooks quickly, making it an ideal whole grain for busy weeknights. Meanwhile, roasting delicata squash brings out its natural sweetness, perfectly complementing the tartness of pomegranate and the bright, citrusy kick of lemon juice. Toss everything together with olive oil, fresh herbs, and scallions for a refreshing, well-balanced salad that works as a main dish or side.

As a Mediterranean diet-friendly recipe, this salad is rich in fiber, antioxidants, and heart-healthy fats. The combination of whole grains, nuts, and fresh produce makes it a nutrient-dense option that’s both light and satisfying. Plus, the sweet, savory, and tangy flavors come together in every bite, making this dish something the whole family will love. Whether you serve it with grilled chicken, salmon, or enjoy it on its own, this winter grain salad is a must-try for any season!

What Ingredients do I need?

Grains

• bulgur

Produce

• Delicata squash
• Lemon
• Parsley
• Pomegranate or pomegranate arils
• English cucumber
• Red onion

Pantry Staples

• Dried cranberries
• White wine vinegar
• Extra virgin olive oil
• Salt and pepper

Nuts & Seeds

• Pistachios

Dairy

• Feta Cheese - Block

Substitutions and Variations

Substitutions

• Bulgur → Quinoa or Farro (For a gluten-free option, use quinoa; for a heartier texture, try farro.)

• Delicata Squash → Butternut Squash or Sweet Potatoes (Both roast well and add a similar sweetness.)

• Dried Cranberries → Chopped Dried Apricots or Golden Raisins (For a different fruity sweetness.)

• Pomegranate Arils → Chopped Oranges (add a fresh, juicy bite.)

Variations

• Protein-Packed Version: Add grilled chicken, roasted chickpeas, or crumbled feta for extra protein and flavor.

• Leafy Greens Boost: Toss in baby kale, spinach, or arugula to add more freshness and texture.

• Warm & Cozy Twist: Serve the salad warm by mixing in freshly roasted squash and warm grains before serving.

• Citrus Infusion: Add orange or grapefruit segments for an extra burst of citrusy sweetness.

• Spiced-Up Version: Sprinkle with a pinch of cinnamon, cumin, or sumac for a warming, Mediterranean-inspired flavor.

Kitchen Tips and Notes

• Prepping Delicata Squash Easily: No need to peel! The skin of delicata squash is tender and edible once roasted. Simply halve, scoop out the seeds, and slice into half-moons.

• Make-Ahead Friendly: This salad tastes even better after the flavors meld! Store leftovers in an airtight container for up to 2 days. Add the pistachios just before serving to keep them crunchy.

• Serving Temperature: This dish can be enjoyed warm or cold. If serving warm, mix in the roasted squash and bulgur while still slightly warm for a cozy twist.

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Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

serves 6

1 cup bulgur

1 delicata squash, halved, seeds removed, and cut into 1/2” slices
1 dash Salt and pepper, to taste
1/3 cup extra virgin olive oil, divided

1/4 cup dried cranberries

1/2 of English cucumber, small dice

1/2 medium red onion, small dice

3 scallions, thinly sliced
1 lemon, juiced, plus more to taste
1 small bunch parsley, chopped
1 pomegranate, arils removed
1⁄2 cup salted pistachios, hulled

1/4 - 1/3 cup crumbled feta cheese, from a solid block

Prepare bulgur according to package directions. Drain & cool to room temperature.

Preheat the oven to 425°F. Line a large-rimmed baking sheet with parchment paper.  In a large bowl, toss the prepared squash with 2 Tbsp. olive oil, and salt and pepper to taste. Pour out onto the baking sheet, and bake until tender and golden in spots, about 15-20 minutes. Set aside to cool.

In the same large bowl, add the prepared bulgur, red onion, cucumber,  lemon juice, parsley, and pomegranate arils, and cranberries. Add the remaining olive oil and season with salt and pepper to taste.   Add the squash.   Garnish with pistachios and feta cheese just before serving.

Fall Flavors: Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

A half of a roasted acorn squash makes the perfect vessel to hold my Turkey, Sweet Potato, & Black Bean Chili.  It's filled with the fall flavors we love and brings on the Autumn comfort vibes!

Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

When fall arrives, I find myself craving all the cozy seasonal flavors. I eagerly scour my local grocery store, waiting for the first sight of squashes, pumpkins, and sweet potatoes. These ingredients bring me comfort in every form—whether in a salad, soup, roasted, or as part of a hearty bowl of chili. Recently, while browsing Instagram, I stumbled upon a video where someone halved an acorn squash, roasted until beautifully browned and tender, and then used it as a bowl for chili. I’ve seen bread and pumpkin bowls before, but never thought of using an acorn squash. I knew I had to try it. And here we are!

This chili is made with turkey meat to keep it on the healthier side, though you can easily substitute beef if you prefer. Sweet potatoes and black beans add a wonderful complement, pairing beautifully with the roasted squash. The chili offers a mild heat from jalapeño, but you can easily adjust the spice level to suit your taste. While there are a few steps involved in making the chili and roasting the squash, it's simple to prepare and makes for a perfect weekend meal. Trust me, it’s worth it!  

This dish embodies the essence of comfort food. With each bite of the chili, followed by the roasted squash, you experience a perfect blend of flavors that is simply heavenly. I truly hope you enjoy it!

Enjoy!

What Ingredients do I need?

Pantry items

• chili powder
• ground cumin
• paprika
• dried oregano
• canola oil
• crushed tomatoes
• black beans (2 cans)

Protein

• ground turkey or beef if you prefer

Vegetables

• onion
• garlic
• red bell peppers (2)
• jalapeno
• sweet potatoes
• acorn squash

Other

• beer - any kind (1 can or bottle)

Substitutions and Variations

• Make your favorite chili recipe instead

• Use round small sourdough bread loafs as bowls buy cutting off the tops and hollowing out the insides.  

• Switch out the beans for red kidney beans

• Leave out the sweet potato

• Amp up the spice using more jalapeno, hot sauce, cayenne pepper, or red chili flakes

• Leave out the hot spice altogether

Kitchen Tips and Notes

• Start your chili first, or cook it ahead and reheat it.

• Roast the acorn squash right before you want to eat so it is nice and warm.

• Use caution and a sharp nice when cutting the squash in half.  They are tough to cut.

• To make the bowl vessels cut the squash from the top stem down vertically through to the bottom tip.

• Use a large metal spoon to scrape out the seeds and any stringy matter inside the middle of the squash.

• Using parchment paper on a baking sheet under the squash will help with clean up.

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Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

Chili servings:  10

Chili:
3 Tablespoon canola oil
2 lbs ground turkey
1 onion, diced
4 cloves garlic, minced
2 red bell pepper, seeded and diced
1 jalapeno, seeded and finely diced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon dried oregano
1 28oz can crushed tomatoes
1 bottle of beer
3 cups chopped sweet potatoes, peeled and diced
2 cans black beans, drained and rinsed

Acorn Squash:

acorn squash - each squash will make 2 serving bowls.  Buy as many as needed. 

canola oil

salt & pepper 

Chili Preparation: In a large Dutch oven heat the oil over medium high heat.  Add the ground turkey and onion, cooking about 5 minutes.  Add the garlic, bell pepper, and Jalapeno and cook 5-10 more until meat is cooked through and veggies are crisp tender.

Add the chili powder, cumin, paprika, oregano, crushed tomatoes, beer, and sweet potatoes.  Bring to a boil, then reduce heat to low and simmer for 30 minutes.  Add the black beans and cook an additional 10 minutes.  Test the potatoes, they should be fork tender.  If not, cook an additional 5 minutes.

Acorn Squash Preparation:  Preheat oven to 400F.  Cust the squash in half and scrape the seeds out using a large spoon.  Drizzle with canola oil and sprinkle with salt & pepper on the cut sides.  Place parchment paper on a baking sheet and place the squash cut side down.  Roast for 30 minutes or until they are fork tender.  If you want the squash more caramelized, turn them right side up and roast an additional 10-15 minutes.  

To serve:  place 1/2 acorn squash on a plate or in a large bowl.  Ladle the turkey chili into the squash.  Garnish with chili toppings.  Serve.

adapted from Diane Morrisey - Instagram

Father's Day Menu

Yum

It's time to celebrate the Father's in our lives!

I'm bringing you a Father's Day Menu that is hard to beat.  These recipes scream for an alfresco setting, so take the party outside and enjoy the start of summer with this delicious meal.

Father's tend to be the grill masters of the house so why not take over the grill and make the BEST main dish ever.  Served with some Damn Good side dishes and you have one heck of a meal!

FATHER'S DAY MENU

Grilled Chicken Cordon Bleu

 

Roasted Parmesan Summer Squash

Tomato Salad

Deep Dish Peach Cobbler

Enjoy the holiday and celebrate all the Father figures in your life!

Happy Father's Day!!

Balsamic Steak with Garlic Summer Squash

 Need a quick weeknight meal?

One of the things I love to do is buy beef on sale and freeze it for later use.  It saves me money by taking advantage of the sales prices and allows me to treat ourselves to some wonderful beef when we crave that meaty flavor.  Most often we eat chicken, so beef a couple times a month is a great treat.  Especially a steak! Yum! My absolute favorite.

So I had a nice sirloin steak in the freezer.  I love this cut because of it's versatility. I think our favorite way to make it is to cook it whole, with special seasonings or with a sauce, and slicing it across the grain in long strips.  A great cut of beef which is easy to cook.  Perfect for the grill or inside in a skillet.  

This wonderful dish can be made in 30 minutes, which is perfect for a weeknight.  Very few ingredients and the result is bursting with flavor.  The steak is accompanies by an easy balsamic sauce.  Served alongside is a wonderful vegetable.  Summer squash is perfect with this dish.  Simply saute the squash with some garlic to give it a nice kick.  It goes so well with the steak.  A nice crusty bread and you are done...dinner's on!

I found the inspiration for this recipe on Everyday Food.  Martha is a perfect source for quick yet flavorful meals.  She also makes items simple, and easily adaptable to your taste as I have done here.  The original recipe calls for skirt steak and zucchini, and as you can see I substituted what I had on hand and it turned out just fabulous!

Take Martha's word for it...it's a good thing!

Balsamic Steak with Garlic Summer Squash

adapted from Martha Stewart Everyday Food, September 2012

Total Time: 30 minutes

Serves 4

2 T olive oil, divided

5 cloves garlic, minced

3 medium summer squash, cut into thin half-moons

salt and pepper

1 pound top sirloin steak

3/4 c balsamic vinegar

In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and squash, season with salt and pepper, and saute until zucchini is tender and browned in spots, about 6 minutes. Transfer to a bowl and keep warm.

Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook about 7 minutes per side for medium, or until desired doneness.  Transfer to a plate and loosely tent with foil.

Discard fat from skillet, add vinegar, 1/2 teaspoon salt, and 2 teaspoons pepper. Cook, stirring, until reduced by half, about 2 minutes. Slice steak across the grain.  Add any accumulated juices from steak to skillet and stir to combine. Drizzle steak with sauce and serve alongside squash.

Roasted Spaghetti Squash with Meatballs

Ever tried that strange looking squash named spaghetti squash?

What's that all about anyway?

Let me tell you!  Spaghetti squash has a mild flavor, (slightly sweet) it's easy to cook, and is a great replacement for spaghetti.  To prepare the squash you have to cut it in half and clean out the seeds, and stringy pulp.  Much like a pumpkin.  Then you roast it and when it is done it will be soft and tender.  To make the "spaghetti" you just take a fork and scrap the flesh out of the shell and it will separate into strands that look like spaghetti.  Easy!

Today's dish is part of my "Eat Well 2013" motto because this dish is low in calories and carbs.  Replacing your typical pasta with spaghetti squash allows you to get more servings of veggies and fiber in your diet.  Plus it tastes good.  Even the kids will love it.  What a great way to get them to eat more veggies, right?  This version includes meatballs for protein along with a quick marinara sauce to top the squash with.  

The marinara has a little kick from the cayenne pepper, so if you are feeding the kiddos, omit or use less.  I love the heat myself.  It lends another depth of flavor to a simple sauce.  

For the meatballs, you could make homemade using my meatball recipe.  Better than that to make this a quicker dish to prepare, make the meatballs and freeze them for use later on.  This will allow you to take out the amount of meatballs that you need (about 3 per person is good) and thaw them in the microwave before adding them to the sauce.  Or if you want more convenience you could by frozen meatballs, beef or turkey, and thaw them and add to the sauce as well.  Whatever works best for you.  

All in all, this dish is healthy, smart, and super tasty!  Hope you enjoy my version.

Roasted Spaghetti Squash with Meatballs

Makes: 4 servings

Prep:  20 mins

Bake:  50 mins

1 2 pound spaghetti squash, halved and seeded

Nonstick cooking spray

12 meatballs, cooked (from meatball recipe) or store bought

1 T dried Italian seasoning, crushed

2 14 ½ oz cans crushed tomatoes

½ t crushed red pepper

1 t Italian seasoning

½ t salt

¼ cup grated Parmesan cheese

Preheat oven to 400 degrees.  Lightly coat the cut side of the spaghetti squash with cooking spray.  Place squash halves, cut sides down, on a large cookie sheet or baking pan. Bake for 50 minutes or until squash is soft.  Allow to cool slightly, about 10 minutes. Using a fork scrape the insides of the squash to separate the strands.  Place in a medium bowl.

For meatballs:  Lightly coat a large skillet with cooking spray.  Preheat skillet over medium-high heat.   Add meatballs and cook until browned, turning occasionally to brown evenly.  (If using frozen meatballs, thaw using the microwave first then add to the skillet.)  Add tomatoes, crushed red pepper, Italian seasoning, and salt. Bring sauce to a boil.  Reduce heat and simmer, uncovered, for 3 to 5 minutes or until sauce starts to thicken.

Divide squash among plates and top with meatballs and sauce. Top with grated Parmesan cheese.