Autumn Harvest Salad

Ingredients

• Olive oil
• Salt
• Butter
• Garlic
• Lemon juice
• Water
• Pepper
• Garlic powder
• Honey
• Lemon
• Cracked pepper
• Parsley leaves
• Crumbled feta
• Juice
• Butternut squash
• Ice

Directions

1. Heat the oven to 400 degrees. Using a vegetable peeler, remove the skin from the butternut squash. Trim both ends, cut the squash in half lengthwise, and scrape out the seeds with a spoon. Cut the squash into 1/2-inch cubes.
2. In a bowl, coat the squash cubes with 1 Tbsp olive oil, salt, and pepper. Arrange them on a baking sheet in an even layer, then roast for 45 minutes, until they are tender and lightly browned. Set the squash aside to cool.
3. As the squash roasts, cook the bulgur as directed on the package, using 1/2 cup bulgur and 1 cup water, and boiling for 15-20 minutes, until tender. Use a fork to fluff the bulgur, then chill it in the refrigerator until cool.
4. For the dressing, whisk the olive oil, lemon juice, honey, salt, garlic powder, and freshly cracked pepper together until smooth.
5. Core the apples, then cut them into 1/2-inch cubes. Strip the parsley leaves from the stems and chop them roughly.
6. Place the parsley, apples, cooled squash, cooled bulgur, and crumbled feta in a large bowl. Drizzle the dressing over everything, then toss until the salad is well mixed and evenly coated.