Dinner

Roasted Root Vegetable & Bulgur Wheat Salad

Caramelised roasted carrots, butternut squash and beetroot over herby bulgur wheat with pomegranate seeds. A warm, filling salad that works beautifully as dinner.

StandardVegetarianVeganGluten Free
526
kcal
13g
Protein
60g
Carbs
24g
Fat
£2.17
Per Serving
⏱ Prep: 15 min 🍳 Cook: 30 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Carrots 2 medium 70 kcal
Butternut Squash 250g 112.5 kcal
Cooked Beetroot 100g 43 kcal
Bulgur Wheat 100g (dry) 336 kcal
Pomegranate Seeds 40g 27.2 kcal
Rocket 50g 12.5 kcal
Lemon 1 lemon 8 kcal
Fresh Mint 1 tbsp chopped 2.6 kcal
Garlic 1 clove 3.9 kcal
Olive Oil 2 tbsp 221 kcal
Smoked Paprika 1 tsp 8.5 kcal
👨‍🍳 Method
  1. 11. Preheat oven to 200C. Peel and cube carrots and butternut squash.\n2. Toss with olive oil, smoked paprika, salt and pepper. Roast 25-30 minutes until caramelised, turning once.\n3. Cook bulgur wheat per packet instructions; drain and fluff with a fork.\n4. While the veg roasts, whisk together lemon juice, olive oil, garlic and fresh mint for the dressing.\n5. In a bowl, combine warm bulgur with rocket. Add roasted veg.\n6. Pour dressing over; add pomegranate seeds and toss. Serve warm.

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