Butternut Squash Salad with Beetroot Dressing
A vibrant salad featuring roasted butternut squash, bulgur wheat, and a creamy beetroot dressing.
4
Servings
15
Prep (min)
30
Cook (min)
easy
Difficulty
Ingredients
-
Butternut squash
–
2.0
-
ground coriander
–
2.0
tsp
-
Ground cinnamon
–
1.0
tsp
-
Ground cumin
–
1.0
tsp
-
Bulgur wheat
–
200.0
g
-
Lime juice
–
2.0
-
Red Onion
–
2.0
-
Feta Cheese
–
1.0
block
-
Fresh coriander or mint
–
0.0
-
Baby spinach
–
4.0
handfuls
-
Pumpkin seeds
–
100.0
g
-
Extra virgin olive oil
–
6.0
tbsp
-
Cooked beetroot
–
150.0
g
-
Greek yogurt
–
200.0
g
-
Garlic
–
2.0
cloves
-
Fresh ginger
–
1.0
inch
-
Red chilli
–
1.0
-
Salt and pepper
–
0.0
Instructions
-
1
Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with some olive oil, cumin, coriander, cinnamon and some seasoning. Roast for 30 mins or until golden and tender.
-
2
Put the bulgur 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 bulgur wheat along with the feta, cooled squash, coriander, olive oil, remaining lime juice and spinach.
-
3
In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan.
-
4
Pop all the ingredients for the sauce into a blender and blend until smooth and creamy.
-
5
Spoon the bulgur wheat mix into the bottom of a serving dish. Layer on the butternut squash. Drizzle the hot pink beetroot sauce on top and sprinkle with the pumpkin seeds.
Nutrition
Per serving