Butternut, Cranberry and Bulgur Salad

Roast Butternut & Cranberry Salad with Bulgar

This isn’t so much a recipe but a concept: combining sweet and savoury flavours to make an awesome, satisfying salad. This salad also throws in some sour flavours too.

I had some cranberries in the freezer from last winter’s cranberry chutney. I also had a butternut squash I needed to use. It occurred to me that the two would be nice together, so I created this salad. I was right about the butternut / cranberry combo – it works, but does need a bit of added sweetness, which I achieved by adding some chopped dates to the mix. I love the texture of the bulgur wheat bits next to the soft butternut squash. This salad is good warm or cold, and makes a great packed lunch (or breakfast!). I highly recommend adding some toasted pistachios, almonds or sunflower seeds as a garnish.

A rough recipe is giving below  - please forgive the estimates on ingredient quantities – part of this salad concept is its randomness – there are no strict rules to making this tasty.

Butternut, Cranberry and Bulgur Salad
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Ingredients
  • ½ butternut squash
  • a handful of cranberries
  • crushed fennel and coriander seeds
  • a sprinkle of crushed red pepper
  • salt and pepper
  • a good pinch of brown sugar
  • olive oil
  • a few big spoonfuls of cooked bulgar wheat
  • a couple sliced spring onions
  • chopped fresh coriander
  • a squeeze of lemon juice
  • chopped dates or other dried fruit
  • pistachios, almonds or sunflower seeds

Instructions
  1. Toss the butternut squash, cranberries, fennel and coriander seeds, crushed pepper, salt, pepper, brown sugar and olive oil in a roasting tin. Roast until the butternut squash is tender and starting to brown on the edges.
  2. Put the contents of the roasting tin into a mixing bowl and toss with the remaining ingredients. Taste and adjust the seasoning to suit your tastes.

 

Roast Butternut & Cranberry Salad with Bulgar

3 thoughts on “Butternut, Cranberry and Bulgur Salad

  1. Jacqueline

    A fabulous recipe Monica and perfect for National Vegetarian Week. Thanks for submitting it for my roundup. I am just writing it now. Lots of lovely recipes.

    Reply
  2. Simona

    What a lovely salad! I am a big fan of butternut squash, and always on the lookout for interesting recipes to use it and yours is quite appealing.

    Reply

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