• Home
  • Recipes
    • Vegan
    • Raw
    • Salad
    • Soup
    • Treats
    • Smoothies & Juices
      • My Awesome Smoothie Book
      • Favourite Products
      • Smoothie & Juice Recipes
      • Juicing Articles
  • Happiness
  • Adventures
  • Work with Me
smarterfitter

Recipe

Butternut, Cranberry and Bulgur Salad

April 21, 2012 · By Monica Shaw

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
#ratingval# from #reviews# reviews
Print
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
Ingredients
  • 1/2 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.
Google Recipe View Microformatting by Easy Recipe
2.2.1

 

Roast Butternut & Cranberry Salad with Bulgar

About Monica Shaw

Veg lover, dog owner, hill walker, wild camper, avocado addict, nerd. I write about how to be awesome through a "smarter fitter" approach to eating, drinking, living and working.
Learn More →

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. VP says

    April 27, 2012 at 4:00 pm

    Wow – that zings on the plate!

    Just popped in to grab your link so I can post it on today’s Salad Days round up 🙂

    Reply
  2. Jacqueline says

    May 26, 2012 at 10:22 am

    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
  3. Simona says

    May 27, 2012 at 10:25 pm

    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
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search





Instagram

Instagram did not return a 200.

Follow Me!

About

  • About
  • Work with Monica
  • Contact
  • Smarter Fitter Smoothies

Follow Me

  • Facebook
  • Flickr
  • Instagram
  • Pinterest
  • Twitter

Search

Subscribe

Buy my book

Smoothie eBook

Copyright 2023 smarterfitter