Roasted Butternut Squash Salad with Bulgur Wheat and Lentil [vegan]
This vegan roasted butternut squash salad with bulgur wheat and lentil has a zingy lime and ginger dressing. Hearty and delicious, it is topped with crunchy pomegranate seeds and almonds.
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Ingredients
- 600 g diced butternut
- 80 g bulgur wheat
- 80 g Puy lentils
DRESSING:
- ½ tsp Dijon mustard
- 3 Tbsp extra virgin olive oil
- Juice of 1 lime
- 1 tsp finely grated/puréed ginger
- 2 tsp maple syrup
TOPPINGS:
- 2 handfuls of slivered almonds
- ½ pomegranate
- 1 to 2 handfuls of freshly chopped coriander
Instructions
- Preheat the oven to 200°C / Fan 180°C / Gas 6.
- Peel butternut squash and cut in 1.5cm dice [0.6 inch]. Spread on oven tray. Drizzle with oil. Bake in the oven for 35-40 mins.
- To cook the bulgur wheat, you can boil it in water for 10-15 mins. Alternatively, place it in a heatproof bowl, cover with boiling water and leave to soak covered with a lid or a plate for around 30 mins until grains are tender.
- Heat a small saucepan of water. When boiling, add lentils and cook for around 10-12mins according to packet instructions until tender (they should still hold their shape).
- In the meantime, prepare the dressing by mixing together all the dressing ingredients above. Adjust the seasoning to taste.
- When done, add drained bulgur wheat and lentils together in a bowl. Top with cooked butternut and dressing. Add almonds, pomegranate seeds and chopped coriander. Toss altogether. Eat slightly warm or at room temperature.
Nutrition
Serving: 250gCalories: 347kcalCarbohydrates: 54gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 19mgPotassium: 706mgFiber: 14gSugar: 11gVitamin A: 15947IUVitamin C: 36mgCalcium: 101mgIron: 3mg