Donal Skehan’s third book ‘Kitchen Hero – Great Food For Less’ is packed full of tasty recipes with plenty of vegetarian options to choose from including this Roast Squash & Bulgur Wheat Salad.
This salad makes a great side dish and I used it to accompany this Cauliflower, Courgette and Goat’s Cheese Pizza.
The cinnamon dusting on the butternut squash before roasting ups the flavour stakes.
You will need:
Butternut squash
Rapeseed or olive oil
half teaspoon ground cinnamon
250g bulgar wheat
1 tbsp cider vinegar
1 tsp honey
100g crumbly cheese – recipe says Blue ,I used Feta
75g rocket leaves
Method:
Preheat the oven to 200.
Peel and cut the butternut squash into chunks and toss in a roasting tin with 1-2 tbsp oil and dust with the cinnamon. Put in oven to cook for 40-45 minutes. Remove from oven and set aside.
Put the bulgar wheat into a cup, check the level, then put it into a bowl and fill the cup to the same level with boiling water and pour it onto the bulgar wheat and cover with cling film.
Whisk 3 tbsp olive, 1 tbsp cider vinegar and 1 tsp of honey together in a small bowl.
Once the bulgar wheat has soaked up the water remove the cling film and fluff it up with a fork.
To assemble the salad, add the roasted squash crumbled cheese, rocket and dressing to the bulgar wheat, mix gently and serve.
Enjoy,
x Sheila.
Roast Squash & Bulgur Wheat Salad
Wonder if you could do this with quinoa instead?
Put it another way, I’m going to do this with quinoa and will let you know 🙂
Ended up using bulgar coz I couldn’t find the quinoa. Added a few toasted hazelnuts and used baby spinach instead of rocket. 750g would be massive, used about 150-200g spinach. Instead De-lish.
Delighted that you liked this Hugh & that you figured out that 750g of rocket was a mistake!! Just changed it now to 75g so thanks for pointing that out. Good call on adding the toasted hazelnuts too, Donal suggests toasted seeds in his recipe. It is a lovely salad and as you’ve proved very adaptable, thanks for your comment, Sheila.
Hi, sounds lovely and I’ll make next week, love yours’ & Donals’ recipes! I’ve been checking every day for a recipe update so glad that one has arrived! Happy Weekend!
this was really really nice. I made this in doubt of the cinnamon on the butternut squash but went ahead any way to be really surprised. The flavors went together so well, and really enjoyed it. Shall be added to my favorites. Thank you
I agree and delighted that you liked it too. Squash is so versatile it’s lovely to have another way to use it. Thanks for taking the time to comment 🙂 sheila