Warm Butternut and Spring Green Salad

Warm Butternut and Spring Green Salad

with Bulgur and Feta

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Tags:VeggieUnder 600 calories

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 sachet

Ground Coriander

1 unit(s)

Red Onion

10 grams

Vegetable Stock Paste


120 grams

Bulgur Wheat


1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

75 grams

Feta Cheese


1 sachet


1 sachet

Balsamic Vinegar


150 grams

Spring Greens

1 sachet

Dukkah Mix

(ContainsCelery, Nuts, Sesame, Peanuts)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2104 kJ
Energy (kcal)503 kcal
Fat13.0 g
of which saturates4.0 g
Carbohydrate79 g
of which sugars22.0 g
Dietary Fiber8 g
Protein17 g
Cholesterol0 mg
Salt2.77 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds (peel first if you prefer). Chop it widthways into 1cm slices, then chop into 1cm chunks. Lay on a baking tray, drizzle with oil, sprinkle over the ground coriander and season with salt and pepper. Toss to coat, then spread evenly and roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.


Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium-high heat. Add the onion along with a pinch of salt and pepper. Stir together and cook until the onion is soft, 3-4 mins.


Pour the water for the bulgur wheat (see ingredients for amount), and the vegetable stock paste into the pan with the onion and bring to the boil. Stir in the bulgur wheat, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all). Crumble the feta into small chunks. Mix the honey, balsamic vinegar and olive oil (see ingredient list for amount) in a bowl with a pinch of salt and pepper. Leave to the side.


Heat a drizzle of oil in a frying pan on medium-high heat. Add the spring greens and season with salt and pepper. Stir-fry until softened, 4-5 mins. Add the garlic to the greens, stir and cook for 1 minute more, then remove from the heat. Once the squash is cooked, stir the squash through the greens either in your baking tray or frying pan - whichever is easiest!


Fluff up the bulgur wheat with a fork, stir in the flat leaf parsley, then taste and add salt and pepper if you feel it needs it. Spoon into bowls and top with the greens and butternut squash along with the feta. Drizzle the dressing over the top, sprinkle on the dukkah and enjoy.