Squash, feta & bulghar salad

Squash, feta & bulghar salad

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(8 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2
Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal676
  • fat35g
  • saturates7g
  • carbs69g
  • sugars19g
  • fibre8g
  • protein20g
  • salt1.2g
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Ingredients

  • 1 butternut squash, peeled, deseeded, cut into 3cm chunks
  • 2 tbsp harissa paste
  • 100g bulghar wheat
  • juice 2 limes
    Lime

    Lime

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    The same shape, but smaller than…

  • 1 red onion, diced
  • 3 tbsp crumbled feta cheese
  • 1 tbsp chopped coriander
  • 2 handfuls baby spinach, roughly chopped
  • 50g pumpkin seed
  • 3 tbsp extra virgin olive oil

Method

  1. Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.

  2. Put the bulghar wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulghar wheat along with the feta, cooled squash, coriander and spinach.

  3. In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.

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Comments, questions and tips

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Megansian
15th Nov, 2017
5.05
So tasty! I used pine nuts instead of pumpkin seeds :)
Frantic Flapjack
24th Oct, 2016
3.8
Lovely, tasty salad but I did tweak a little bit though. I roasted the red onion with the butternut squash. I used couscous instead of the quinoa and used the olive oil and juice of 1 lime to fluff it up after soaking. Added the cooked veg to the couscous and stirred in all the other ingredients. Lovely taste and texture.
saschlet
14th Aug, 2016
5.05
Yum! Only used juice 1 lime and it was good. I batch cook & freeze quinoa so I use that. Had kale left over so boiled that for 3 mins instead of spinach and it was def one I'll make again and again.
chrisbing
20th Mar, 2015
5.05
Frankly one of the most delicious salads I've ever had.
julez5
5th Feb, 2015
sooooo good!
laurenrg92
18th Feb, 2014
This is absolutely fab!! Tastes amazing and really filling too! As the other comments say, makes 3 big portions or 4 good portions. Delicious warm or cold.
littlemissmaker
24th Jan, 2014
5.05
So delicious! I tend to make this on a Sunday afternoon, leave it in the fridge and fill a lunch box full of it each morning to take to work - usually makes around four good size portions. Makes a very satisfying an filling lunch. Absolutely love it.
riversidebaking's picture
riversidebaking
3rd Sep, 2013
I made this last night for dinner, it's really flavoursome and summery but it would easily serve four. We had two HUGE portions last night and both myself and my boyfriend took it to work for lunch today. Or perhaps my butternut was larger than normal. Anyway I can highly recommend it, it was just as delicious today for lunch. Last night I didn't bother waiting for the bulghar and squash to cool, and we ate it warm.
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