HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Winter Butternut And Spring Green Salad
Warm Winter Butternut and Spring Green Salad

Warm Winter Butternut and Spring Green Salad

with Bulgur and Feta

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Tags:SpicyVeggieUnder 600 calories
Allergens:Cereals containing GlutenCeleryMilkSulphitesNutsSesamePeanuts

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

120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Butternut Squash

1 sachet

Ground Coriander

1 unit(s)

Red Onion

1 sachet

Vegetable Stock Powder


1 unit(s)

Garlic Clove

75 grams

Feta Cheese


1 sachet


1 sachet

Balsamic Vinegar


150 bag(s)

Sliced Spring Greens

1 pot(s)

Dukkah Mix

(ContainsCelery, Nuts, Sesame, Peanuts)

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2439 kJ
Energy (kcal)583 kcal
Fat19.2 g
of which saturates7.7 g
Carbohydrate80.2 g
of which sugars24.1 g
Protein21 g
Salt2.82 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Measuring Cups
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. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!). 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 vegetable stock powder 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 bulghur 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.