Fiery and sweet roasted butternut squash is combined with the freshness of red onion, lemon and coriander in this nourishing and scrumptious Bulgur Salad.
Fabulous at any time of the year, it’s hot, tangy and loaded with beautiful flavours. Read on to grab the recipe and get ready for an epic and satisfying lunch.
For the past two weeks or so, I’ve been struggling to decide what to cook.
Given the cold weather and snow we’ve had here in Yorkshire, my body has still been craving hot, comfort food such as my Super Easy Green Lentil Soup and the 30-minute Veggie Enchiladas I blogged about earlier this week. At the same time, the longer and brighter days (as well as the thought of our family holiday in May which no longer feels like a billion years away) have been making me crave lighter, fresher food.
So this Bulgur Salad with Harissa Butternut Squash was born as a compromise.
I do love a good salad (you can find more salad recipes right here) and this is a great time of the year to start experimenting with different flavours and ingredients.
In this Bulgur Salad, the spicy roasted squash is the star of the show. As we enter the spring season, this is probably the last time I’ll be using this vegetable for a while so I’m going to enjoy every bite while I can.
I decided to combine it with nutty, protein-rich bulgur wheat and sharp red onion and lime juice for a nicely balanced bowl of food. In fact, not only is this combination absolutely delicious, it is also filled with nutrients, making it another “insanely-tasty-and-good-for-you-recipe” that you can add to your repertoire. My husband and I enjoyed this twice in the past week and I know it’s something I’ll be making again in the future.
To make this Bulgur Salad, place the butternut squash cubes on a roasting tray and drizzle with the harissa paste, olive oil and a little sea salt which will bring out its natural sweetness. Mix well to coat and roast in the oven for about half an hour until soft. This is when the kitchen starts smelling absolutely amazing and my tummy begins to rumble in anticipation.
While the squash is roasting, it’s time to prepare the bulgur wheat. The method to follow is very similar to what you would do if you were cooking couscous. So you place the bulgur in a bowl, pour in the stock and you cover with a plate or cling film. Leave it to do its thing for about 20 minutes to allow it to plump up and you’re good to go. If this is your first time using this ingredient, you might also want to take a look at my step-by-step guide with pictures on How to Cook Bulgur Wheat.
When both your butternut squash and bulgur are ready, simply mix the two and finish your Bulgur Salad with finely chopped red onion, lemon juice, fresh coriander and extra virgin olive oil.
This is a recipe that you can enjoy both hot or cold (my personal preference), making it a great option for a healthy lunch you can take to work.
Bulgur is a relatively new ingredient in my kitchen. I’d tried it a few years ago but totally forgot about it until my husband prepared it as part of a dish from a Riverford recipe box (we sometimes order these when we have super busy weeks ahead). We enjoyed it so much that it has become a staple for us, especially to serve it as a side to spicy stews (it’s a nice alternative to couscous or rice) or as a base for a tasty salad like in today’s recipe.
Made from red peppers, hot chillies and a finger-licking blend of spices, harissa paste is a fiery North African/Middle Eastern ingredient that I just love cooking with (my Warm Halloumi & Lentil Salad with Harissa & Lemon Dressing is also to die for if I say so myself!). It has become pretty popular in recent years and I have tried many brands but my top favourite is Belazu’s harissa paste (which I buy from Ocado) which also includes rose petals. Yep, it is slightly pricier compared to other brands but it’s a big pot and it’s so good that a little goes a long way. So I’d definitely recommend this one when you shop for the ingredients.
The red onion, lemon juice and fresh coriander (which you can substitute with parsley if you prefer) work a treat in terms of cutting through the heat of the harissa paste and giving the Bulgur Salad a nice freshness.
There is nothing complicated about this recipe but the result is a Bulgur Salad which is a feast of flavours and textures. Grab the recipe below for an epic and satisfying lunch.Print
- Pre-heat the oven to 220C.
- Put the butternut squash chunks on a roasting tray, drizzle with the harissa paste and 1 teaspoon of olive oil, season with a little sea salt and toss to coat. Spread out in an even layer and roast in the oven for about 30-40 minutes until soft.
- While the squash is in the oven, place the bulgur wheat in a heatproof bowl. Pour the stock (made with the bouillon powder and boiling water) into the bowl and cover the bowl with a plate or clingfilm. Leave for 20 minutes to plump up, then use a fork to plump up the grains.
- Tip the roasted butternut squash into the bowl with the bulgur and add the red onion, lemon juice, extra virgin olive oil and chopped coriander.
- Enjoy this bulgur salad right away or refrigerate in airtight containers until ready to serve.
- Suitable for vegans.
- If you haven’t use bulgur before, take a look at my step-by-step guide with pictures on How to Cook Bulgur Wheat.
- Bouillon powder and boiling water can be substituted with 250ml of stock of your choice.
Don’t forget to save this recipe to your favourite Pinterest board for later!
Have you tried bulgur before? What did you think?