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Bulgur Salad and Roasted Butternut Squash

Bulgur Salad and Roasted Butternut Squash

with Feta, Mint and Pomegranate

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Looking for a tasty midweek dinner option? Try cooking up our Bulgur Salad and Roasted Butternut Squash in just 10 minutes for a balanced and tasty meal.

Allergens:SulphitesCereals containing GlutenCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

½ unit(s)


1 unit(s)


1 pack(s)

Diced Butternut Squash

1 pot(s)

Chermoula Spice Mix

1 punnet(s)

Baby Plum Tomatoes

1 sachet

Balsamic Vinegar


120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 unit(s)

Vegetable Stock Powder


½ unit(s)


1 block(s)

Feta Cheese


Not included in your delivery

240 milliliter(s)

Water for the Bulgur

1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Energy (kcal)510 kcal
Fat14.0 g
of which saturates9.0 g
Carbohydrate75 g
of which sugars21.0 g
Protein20 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve and peel the red onion. Finely chop one half of the onion. Cut the other half into wedges. Zest and halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks).


Pop the butternut squash onto a baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the chermoula. Toss to coat then spread out in a single layer. Roast on the top shelf of your oven until golden and cooked through, 25-30 mins. Halfway through cooking, add the red onion wedges and tomatoes and turn to coat, adding a little more oil if you need to. Turn everything to coat evenly and roast for the remaining time.


Meawhile, heat a drizzle of oil in a medium saucepan over medium heat. Once hot, add the finely chopped red onion and cook, stirring frequently, until soft, 3-4 mins. Once soft, add the balsamic vinegar and cook, stirring, until evaporated, 1 minute. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan and bring to the boil. Stir in the bulgur and vegetable stock powder, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP Use a fork to do this, it helps to release the seeds. Scoop out the seeds and set aside. Discard the white pith.


Crumble the feta. Pop half of the mint into a small bowl with a squeeze of lemon juice and the olive oil (see ingredients for amount). Season with salt and pepper and mix together.


Once the vegetables are roasted add them into the bulgur with any cooking juices. Add the lemon zest and remaining mint and carefully combine everything together. Taste and season with salt and pepper if you think it needs it. Carefully stir everything together then divide between plates. Top with the crumbled feta, spoon over the drizzle and finish with the pomegranate seeds. Enjoy!