BULGUR SALAD WITH PUMPKIN, BEETS, SAGE & DRIED APRICOTS
Salad can be quite exciting, I promise
This salad is going to convert those who don’t usually like salads! Trust me, it will! It has crunch, chewiness, spices, freshness, creaminess – sheer goodness!
Servings: 3-4Total time: 1 hrFor the Veg
Ingredients
1 medium-sized pumpkin (Hokkaido, butternut squash or turban squash are great)
3 yellow beets
2 red onions
3 tbsp fresh sage, chopped
salt and pepper to taste
2-3 tbsp olive oil
For the Bulgur
Ingredients
1 cup bulgur
1 1/2 cups water
1/4 tsp salt
1 tbsp olive oil
add ins
1/2 cup crumbled goats cheese
3/4 cup dried apricots, roughly chopped
1/2 cup pepitas, toasted
2 cups arugula or baby spinach leafs
to serve
yoghurt of choice (eg. coconut yoghurt)
lemon wedges
Instructions
Preheat the oven to 180°C and line two baking sheets with baking paper.
Cut the pumpkin and beets into bite-sized chunks (I usually wash the skin and leave it on, hello finer!), dice the onions and put everything on your baking trays. Add in the chopped sage, season with pepper and salt and drizzle with olive oil until every chunk of pumpkin and every piece of onion is slightly coated. Roast for 40-45 minutes with occasional turning. Switch the trays halfway through to allow even roasting!
To cook the bulgur, combine it along with the 1 1/2 cups of water, salt and a drizzle of olive oil in a medium sized pot. Bring to a simmer, then cover and reduce the heat to low-medium. Cook for about 10-14 minutes. Take the pot off the heat with lid still on and let it stand for another 10 minutes. Fluff the bulgur with a fork. Okay, let’s assemble!
Spread the bulgur onto a big & beautiful tray. Top with the roasted pumpkin and onions, then add the apricots and pepitas. If everything is still very hot, allow it to cool slightly before adding the arugula or spinach leafs. Lastly crumble the feta over your dish and drizzle some fresh lemon juice. Give the salad a nice toss and serve along with some yoghurt of your choice!