foolproofliving

0 To roast the vegetables: Pre-heat the oven to 425 Degrees F. Place butternut squash and red onion wedges in a large bowl. Drizzle it with olive oil. Sprinkle it with kosher salt and freshly ground black pepper. 
4 Spread them evenly on the sheet pan. Toss well, making sure that all vegetables are coated with olive oil and seasoning. Transfer it to a baking sheet lined with parchment paper. 
6 Roast in the oven for 20-25 minutes. Keep a close eye on it as onions may roast before butternut squash. That being said, I allowed my onions brown a little bit for them to give a caramelized flavor to my salad.
8 Take it out of the oven and set aside to cool.
10 To make the dressing: Whisk tahini paste, lemon juice, garlic, and water in a small bowl.
12 To assemble the salad: Once vegetables are cooled down, place them in a large salad bowl. Add the bulgur and gently stir.
14 Drizzle with the dressing over the salad. Give it a very gentle stir. Sprinkle it with za’atar, toasted pine nuts, and chopped parsley. Taste for seasoning and if necessary, add more.
16 Serve it immediately in individual plates.