The Destination Dish: Cranberry Tabbouleh Salad Recipe

Destination Hotels & Resorts challenges our chefs across the country to take part in The Destination Dish. Each month, Destination® Hotels & Resorts selects one ingredient and each chef must create a recipe using the chosen ingredient and feature it in their menu that month.  This month, the chosen ingredient is cranberries

Vail Cascade, a Vail mountain resort offering spacious hotel guestrooms and premium condominium rentals in Vail, is pleased to feature this yummy Cranberry Tabbouleh Salad created by Jay Spickelmier, Chef at our Vail Colorado, signature creek-side restaurant Atwater on Gore Creek

Tabbouleh is a Middle Eastern dish made traditionally of bulgur wheat, finely chopped herbs, and spices. Tabbouleh is often served as an appetizer, a salad, or tapa.   Tabbouleh is thought to have originated in Lebanon, where it is the national dish, but it is now enjoyed all over the world, particularly in vegetarian or vegan cuisines.  In our Tabbouleh dish, we use qunioa which is  a great substitute for the traditional bulgur; being very high in protein, it makes the salad healthier, alkalizing and gluten-free, plus a bit more filling.  This salad will enliven your tastes buds and it’s available all month long at Atwater. 

Take your taste buds on a sensory journey as you savor our creative American cuisine paired with an eclectic list of craft beers at Atwater on Gore Creek. Our Cranberry Tabbouleh salad is the perfect complement to any meal! 

We hope you enjoy the recipe for this delightful salad!

Cranberry Tabbouleh Salad
Servings: 6 to 8

Recipe Ingredients:

Tabbouleh salad

1 # Fresh Cranberries, sliced in half
1 cup organic black quinoa, boiled until tender
1 cup organic white quinoa, boiled until tender
1 cup pickled ginger, chopped
1/2 cup salt roasted golden beets, peeled and small diced
1/2 cup chives, sliced
1 cup dates, minced
1/2 cup shaved carrot
1 Tbs honey
1 Tbsp. olive oil
¼ lemons 

Cranberry Sauce
2 cups whole cranberry
1 cup orange juice
½ chipotle pepper
1 cup red ver jus
½ cup maple syrup
1 pinch ground cumin
½ cup cilantro
Salt and pepper tt 

Recipe Directions:
Mix the Tabbouleh salad ingredients together and season to taste.

For the Sauce
Simer everything, but the cilantro for ten minutes, blend until smooth and season to taste.

Optional Garnish
Sunflower sprouts

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