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Butternut & Sage Bulgar wheat salad


  • 2 cups pealed and cubed butternut
  • 4 beets, pealed and cubed
  • 1 red onion, chopped
  • 2 tbsp olive oil
  • 1 orange's zest and juice
  • 2 cups cooked bulgar wheat
  • handful of fresh sage leaves
  • 1 tube goat's cheese chevre or any feta cheese
  • handful of dried peach pieces
  • 1 cup fresh rocket leaves
  • handful of roasted pumpkin seeds


  • Preheat the oven to 220 degrees Celsius
  • Add the butternut, beetroot and red onion to a baking tray and drizzle olive oil over.
  • Sprinkle over salt and pepper, and roughly chopped sage leaves.
  • Roast for 30 minutes, till crispy and cooked through.
  • In a large serving bowl, mix the roast vegetables and bulgar wheat with the orange zest and juice.
  • Sprinkle over the top the rocket leaves, pumpkin seeds, cheese and dried peach pieces.
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