This vegan winter tabbouleh salad is a perfect addition to your party table – it’s bursting with fresh, zingy, vibrant flavours, packed full of veggie goodness whilst also being low carb and nutritious. Super easy to make and can be prepared in advance.
Disclosure: This post has been developed as part of a paid partnership with Microplane. All opinions expressed in this blog post are strictly my own and in no way influenced by the company.
We are fast approaching the festive season and planning a menu for the festive table is such an exciting activity, don’t you think?! This vegan winter tabbouleh salad is a great dish to add to your party table. Although it’s vegan, I can guarantee it’ll be enjoyed by the most avid carnivores too! The combination of beautiful Middle Eastern flavours makes this salad a great pairing for both vegetarian and meat main dishes.
Benefits of using the Microplane NEW Bowl Grater
To prepare this delicious recipe, I used the NEW Bowl Grater from Microplane. It’s a fantastic tool to have in the kitchen for easy vegetable ricing without a food processor. Thanks to its ultra-sharp, long-lasting stainless-steel blade, it effortlessly grates cauliflower florets into ‘cauliflower rice’ texture within seconds. The extra coarse blade creates larger texture, which is ideal for raw vegetable salads and coleslaws as well as frittatas and vegetable gratins.
What I really loved about the new Microplane Bowl Grater:
- You can use any mixing bowl. Either fit the grater inside the bowl or over the top of the smaller mixing bowl, like I did. It’s hassle free, stores easily and there’s no need to find a special lid to fit a special bowl.
- The blade is of truly superior quality, which makes the grating process fast, slick and easy. The blade cuts even the toughest of foods (apples, cabbage, carrots, potatoes) with precision and without ripping or tearing, thus releasing the natural aroma to enhance flavour.
- When I tried using the grater upright (in case you want to use it this way), the anti-slip material of the grater’s handles makes it really easy to grip to the handles, unlike some cheaper brands I used before.
- A useful housekeeping point: this grater is dishwasher safe, uses BPA and phthalate free material and does not rust.
Why you’ll love this winter tabbouleh recipe
- It oozes fresh & vibrant flavours
- It’s wholesome and nutritious, whilst also being low in carbs
- It pairs well with vegetarian and meat dishes
- It’s vegan, free from dairy and can be made gluten & nut free, which makes it a good fit for people with dietary requirements.
- It’s a perfect recipe to make ahead.
Key ingredients and substitutes
- Bulgur wheat (or couscous works too). For a gluten free option use quinoa, shelled hemp seeds or buckwheat.
- Roasted butternut squash for a winter spin (although it’s totally optional).
- Dried cranberries (raisins or sultanas work too)
- Pomegranate seeds
- Fresh herbs: parsley & mint. Dry herbs will not work well in this recipe, as the fresh herbs add flavour, as well as texture which dry herbs won’t be able to replicate on this occasion.
- Walnuts (or pecans). Substitute for pumpkin or sunflower seeds for a nut-free version
- Ground cumin
- Maple syrup (or agave syrup)
How to make tabbouleh. Step by step.
Step 1. Prepare the butternut squash.Cut it in half, remove the seeds and slice the squash into half moons. Arrange on a roasting tray, drizzle with olive oil, season with salt & pepper and roast at 180C for 25-30 minutes or until soft.
Step 2. Cook the bulgur wheat. Rinse it in a sieve under cold water, drain and transfer to a bowl. Cover with boiling water, 2-3cm above the grains, cover with a lid and leave to soak whilst you’re preparing the rest of the ingredients.
Step 3. Soak cranberries in hot water until you’re preparing the rest of the salad.
Step 4. Grate the cauliflower.
Step 5. Combine all salad ingredients (apart from the butternut squash) in a mixing bowl and mix well.
Step 6. Make the dressing by whisking together olive oil, crushed garlic, lemon juice, ground cumin and maple syrup and pour it over the salad. Mix well and allow the flavours to mingle for around 10 minutes.
Step 7. Finally, add the roasted butternut squash to the tabbouleh salad & lemon zest just before serving.
Looking for more meat-free inspiration for family friendly meals?
Check out some of the readers’ favourite recipes below:
- The all time family favourite vegan shepherd’s pie
- Oh-so-delicious vegan stuffed pasta
- Vegan cottage pie
- Squash, sage & wild mushroom risotto
In conclusion, if you recreate this flavour bursting vegan winter tabbouleh salad, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest, so I don’t miss them.
PS and don’t forget to pop over to my Instagram to be in with a chance of winning a Microplane Bowl Grater used in this recipe plus a Premium Classic Zester. They’re a fantastic addition to your essential kitchen gadgets. The best of luck!
VEGAN WINTER TABBOULEH SALAD
For the salad:
- 1 tbsp olive oil
- 1 small butternut squash
- 120 g bulgur wheat
- 220 g cauliflower
- Juice and zest of 1 lemon
- 5 tbsp pomegranate seeds
- 5 tbsp walnuts roughly chopped
- A bunch of fresh mint finely chopped
- A bunch of fresh parsley finely chopped
- Salt & pepper to taste
For the dressing:
- 1 garlic clove crushed
- Juice of 1 lemon
- 1/2 tsp ground cumin
- 6 tbsp olive oil
- 1 tbsp maple syrup
- Preheat the oven to 180C.
- Cut the butternut squash in half, remove the seeds and slice into half-moons. Arrange on a roasting tray, drizzle with olive oil, season with salt & pepper and roast for 25-30 minutes or until soft.
- Rinse the bulgur wheat in a sieve under running cold water, drain and transfer to a bowl. Cover with boiling water, 2-3cm above the grains, cover with a lid and leave to soak whilst you’re preparing the rest of the ingredients. When ready, fluff up the grains with a fork. If there’s too much water in the bowl, drain in a sieve to remove excess water.
- Soak the cranberries for 10 around minutes, drain and set aside.
- Grate the cauliflower using the Microplane Bowl Grater.
- Combine all salad ingredients (apart from the butternut squash) in a mixing bowl and mix well. Season with salt & pepper.
- Whisk the dressing ingredients together. Then pour over the salad and mix to combine.
- Allow the salad to sit for around 10 minutes to absorb all the flavours.
- Mix in the roasted squash and sprinkle lemon zest just before serving.