Butternut Squash Salad with Bulgur Wheat and Pomegranate

PREP TIME: 45 MINUTES
SERVINGS: 4

About

There’s something special about the combination of butternut squash, pomegranate, and fresh herbs. With bulgur as a hearty base, the salad has a subtle Middle Eastern vibe. It’s simple enough for lunch or dinner and makes a great make-ahead side to serve with lamb or pork. Add feta for creaminess, or skip it for a plant-based option. Enjoy!

Ingredients

For the butternut squash:
2 cups butternut squash (diced into small cubes)
2 TBSP olive oil
½ TSP cumin powder
½ TSP dried basil
½ TSP paprika
Salt to taste

For the salad:
200 g bulgur wheat
1 cup cherry tomatoes
1 pomegranate
100 g feta cheese
Handful of parsley
Handful of mint
¼ cup of pistachios (unsalted)
2 TBSP olive oil
2 TBSP white balsamic vinegar
Salt and pepper to taste

Instructions

1. Roast the squash
Preheat oven to 200 °C (400 °F). Toss the diced butternut squash with olive oil, cumin, paprika, and a pinch of salt. Spread on a baking tray and roast for 40–45 minutes, until golden and tender. Let cool slightly.

2. Cook the bulgur
Cook the bulgur according to package instructions, then rinse under cold water to cool completely.

3. Prepare the salad mix
Halve the cherry tomatoes (I like a mix of red and yellow), extract the pomegranate seeds, finely chop the parsley and mint, and crumble the feta.

4. Assemble
In a large bowl, toss the bulgur and roasted squash with the remaining ingredients. Drizzle with olive oil and white balsamic vinegar, season with salt and pepper, and finish with chopped pistachios.

5. Serve
Serve immediately or refrigerate for up to 2 days.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON OCTOBER 5, 2025

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