Festive Salad With Butternut Squash & Pomegranate

Festive Salad With Butternut Squash & Pomegranate
This dish is more like a complete meal rather than a salad; perfect for vegans and vegetarians looking for a fresh take on a sweet and spicy recipe over the festive season.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Festive Salad With Butternut Squash & Pomegranate


  • 1 large butternut squash
  • 2 cups bulgar wheat
  • 1/2 pomegranate
  • 1 packet mint (approx. 28g)
  • 1 packet parsley (approx. 28g)
  • 1/2 cup toasted pine nuts
  • 1 tbsp harissa paste
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp pomegranate molasses

How to make

  • Pre-heat the oven to 200°c.
  • Slice the butternut squash in half and then slice each half into thick discs, about 2cm wide.
  • I like to use a metal roasting dish when roasting vegetables for salads, I find I get crispier sides! I always like to put the dish into the oven with the oil to heat it up beforehand, so add 1tbsp of oil to the pan and put into the oven.
  • After a few minutes remove and stir in the harissa paste - it should sizzle a little. I find this really brings out the spices.
  • Then add your sliced butternut squash. Roast for 20 mins, turn half-way through.
  • Whilst the butternut squash is roasting, boil the bulgar wheat according to the instructions on the packet (usually for about 12 minutes). Drain and set aside in a large bowl.
  • Chop the mint and parsley and add to the cooked bulgar wheat together with the pomegranate seeds and mix together.
  • Whisk together the rest of the olive oil, the lemon juice and pomegranate molasses and add the the big bowl. Mix together well until all the ingredients are coated.
  • Divide the bulgar wheat between 4 plates and add the slices of butternut squash. Sprinkle with pine nuts and finish with a dollop of hummus.

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