I really don't want you to underestimate this salad. I didn't have particularly high hopes for the bulgur wheat - I had some leftover from when I made this soup months ago that I thought I should use up, and I thought it'd end up dry and boring, a bit like plain rice. Buuuut, I'm now totally in love with bulgur. It was so warm and comforting, almost risotto-esque, and went so well with the rocket, roasted squash, walnuts and creamy goat's cheese. I feel so autumnal! Bring on the winter! (uh... maybe not)
The bulgur didn't need much doing to it to make it fluffy and full of flavour - I soaked it in hot stock, and then added a really simple dressing of garlic, balsamic and olive oil. The balsamic flavour isn't hugely prominent in this salad, it's just enough to flavour the bulgur a tad.
There are so many amazing flavours and textures here - sweet, soft roasted squash, crunchy walnuts and salty, creamy goat's cheese... gahhh. Might have to make this again tomorrow (a single butternut squash goes a long way - this salad for two people used about a quarter of a squash!)
I like how you can sort of mix and match each mouthful - it'll taste different if you get different things on the fork.
Simple things, eh?
Autumnal bulgur salad with roasted squash, walnuts and goat's cheese
200g butternut squash
4tbsp olive oil
150g bulgur wheat
1 vegetable stock cube
50g rocket (arugula)
50g walnuts, roughly chopped
60g goat's cheese, crumbled
1 clove garlic, minced
1tbsp balsamic vinegar
Peel the squash and chop it into 1cm dice. Toss it in 1tbsp of the olive oil, and roast for 20-30 minutes at 200°C (Gas Mark 6 / 400°F), until it is soft and just beginning to crisp up.
Meanwhile, boil a panful of water and dissolve the stock cube. Add the bulgur wheat, and turn off the heat. Cover the pan, and leave the bulgur to soak for around 20 minutes, or until soft. Drain any remaining liquid, and immediately stir half of the rocket into the bulgur to wilt it.
In a small bowl or mug, combine the balsamic vinegar, the remaining 3tbsp of olive oil, and the minced garlic, and stir this dressing through the bulgur.
Serve the warm bulgur wheat with the roasted squash, the chopped walnuts, the crumbled goat's cheese and the remaining rocket.