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–+ servings
Elle

Ginger-Chili Oven Roasted Pumpkin with Bulgur Salad

5 from 1 vote
A vibrant coloured and flavourful fall salad made with oven roasted pumpkin tossed together with bulgur, fresh herbs, almonds, pomegranate and feta. Makes terrific leftovers and is easily adaptable for anyone following a vegan or gluten-free diet. Serves 4 or more as a side dish.
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Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 462

Ingredients
  

  • 1,3 kg Hokkaido pumpkin. ends trimmed, seeded and cut into evenly sized chunks, approximately 2-3cm wide.
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 fresh red chilies, seeds, membranes removed and finely chopped
  • 2 cloves garlic, minced
  • 2,5 tablespoons olive oil
  • 2 tablespoons honey (for vegans: maple syrup)
  • 1 teaspoon ground coriander
  • fine sea salt and freshly ground black pepper, to taste
  • 1 cup bulgur (200g)
  • 1 small red onion, finely chopped
  • juice of one large lemon, plus more to taste
  • small bunch cilantro, chopped
  • handful mint leaves, chopped
  • 4 tablespoons slivered almonds, lightly toasted (ca 30 g)
  • seeds from ½ a pomegranate
  • crumbled feta, to taste

Instructions
 

  1. Pre-heat oven to 200°C / 400°F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the pumpkin pieces with the ginger, chili, garlic, olive oil, honey and coriander; season well with salt and pepper and toss until well combined. Transfer to the prepared baking sheet. Bake for 25-30 minutes, tossing halfway through until the pumpkin is golden and tender. Remove from the oven and set aside to cool slightly.
  3. Meanwhile cook bulgur according to package instructions. Drain excess liquid if necessary and transfer to a large serving bowl to cool while the pumpkin finishes roasting.
  4. Add the slightly cooled pumpkin to the bowl with the bulgur (including the bits of chili, ginger and oil from the baking sheet).
  5. Squeeze over the lemon juice, add the herbs, and half of roasted almonds and pomegranate seeds. Toss to combine, adjust seasoning as desired and scatter with the remaining almonds and pomegranate seeds. Garnish with crumbled feta, serving more on the side, if desired. (I think feta makes it even tastier!).
  6. Serve at room temperature and enjoy!

Nutrition

Calories: 462kcal

Notes

  • Make this recipe gluten-free by switching out the bulgur for quinoa or millet.
  • For a vegan version, trade honey for maple syrup and skip the feta.

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