Thanksgiving Tabbouleh Salad

Name: Thanksgiving Tabbouleh Salad
Ingredients: ½ cup chopped shallots; 1 clove garlic, minced; 3 cups low-sodium vegetable broth; 2 cups dry bulgur; 1 12- to 16-oz. package chopped fresh butternut squash; 1 large cucumber, chopped (2½ cups); 2 cups thinly sliced kale leaves, stems removed; ½ cup dried tart cherries or cranberries; ½ cup chopped fresh cilantro; 1 teaspoon lime zest; ½ cup lime juice; 2 teaspoons pure maple syrup; 2 teaspoons Dijon mustard; 1 tablespoon extra-virgin olive oil (optional, learn more ); Sea salt, to taste; Freshly ground black pepper, to taste