Warm Roasted Butternut Squash Salad with Hot Honey Dressing

Serves 4


1/2 butternut squash, finely diced
2 small red onions, peeled and quartered
1 tbsp olive oil
1 tbsp za’atar
200g bulgar wheat
1/2 bunch flatleaf parsley, finely chopped
1/2 bunch coriander, finely chopped
70g bag Unbeleafable Mixed Baby Leaves, roughly chopped
80g pomegranate seeds

For the dressing:

2 tbsp olive oil
1 tbsp runny honey
1/4 tsp smoked paprika
1/4 tsp chilli flakes
1 tbsp apple cider vinegar


1. Heat the oven to 220ºC/200ºC (fan)/gas mark 7. Add the diced butternut squash and red onion to a baking sheet and drizzle over the olive oil. Sprinkle the za’atar over the top and toss to evenly coat. Roast in the oven for 20-30 mins until the butternut squash is tender.

2. Meanwhile, add the bulgar wheat to a large heatproof bowl and pour boiling water over until it covers the grains by 2-3cm. Cover with a plate and set aside for 20-30 mins until all the water has been absorbed. Once the bulgar wheat is cooked, add the chopped parsley and coriander to the bowl and fork through.

3. To make the dressing, add all the ingredients to a small saucepan and whisk on a low heat until well combined. Let it bubble for a few minutes then leave to cool for 3 mins.

4. When you’re ready to serve, add the grains, roasted veg and Unbeleafable Mixed Baby Leaves to a large plate. Sprinkle over the pomegranate seeds, then drizzle over some of the hot honey dressing. Serve immediately.