Roasted Autumn Squash Grain Salad
Roasted Butternut Squash & Bulgur Wheat Salad
If you've ever searched for the perfect roasted butternut squash salad that isn't quite a summer salad but isn't a heavy autumn meal either, then this recipe is exactly what you need.
I'm never really sure what to call this salad whenever I make it. It's hearty enough to fill you up, but still feels fresh and light. It's perfect for those in-between weeks when the days are still warm, the evenings are getting cooler, and you're just not quite ready for soups, stews, or casseroles.
This has become one of my favourite healthy grain salad recipes because it's incredibly adaptable. I usually make it with bulgur wheat, but we've also used microwave grain pouches, couscous, quinoa, and even pearl barley. As long as you have a grain as the base, you really can't go wrong.
The combination of sweet roasted butternut squash, crispy kale, juicy tomatoes, tangy balsamic dressing, and creamy goat's cheese makes every bite delicious. It's filling enough for dinner, perfect for meal prep, and just as good served warm or at room temperature.
Serves 4
Ingredients
For the Roasted Vegetables
1 small butternut squash, diced
2 tbsp vegetable oil
200g kale, stalks removed (if you don't like kale add a small bag of washed and drained spinach when you toss the salad instead)
½ red onion, thinly sliced
½ tsp dried sage
Salt and freshly ground black pepper
For the Bulgur Wheat
1 tbsp olive oil
½ red onion, finely diced
1 large garlic clove, grated
2 tbsp tomato purée
250g bulgur wheat (or wheat berries/couscous or similar grain)
500ml vegetable or chicken stock
Salt and black pepper
For the Balsamic Dressing
100ml olive oil
75ml balsamic vinegar
1½ tsp Dijon mustard
1 small garlic clove, grated
2 tsp honey
Salt and black pepper
To Finish
150g cherry tomatoes, halved
200g goat's cheese or feta, crumbled
Optional toppings
Toasted pecans
Dried cranberries
Maple syrup instead of honey for a richer sweetness
How to Make Roasted Butternut Squash Salad
Step 1: Roast the Vegetables
Preheat your oven to 200°C (180°C fan).
Line a baking tray with baking paper and spread the diced butternut squash over the tray.
Drizzle with the vegetable oil, sprinkle over the dried sage, and season generously with salt and pepper.
Roast for 20–30 minutes, turning halfway through, until the squash is golden and caramelised.
Once the squash starts to brown, add the sliced red onion to the tray.
While the vegetables roast, remove the tough stalks from the kale. Massage the leaves with your hands for a minute or two to soften them.
Five minutes after adding the onion, scatter the kale over the tray, toss everything together, and roast for another 5 minutes, just until the kale softens and the edges become slightly crispy.
Step 2: Cook the Bulgur Wheat
Heat the olive oil in a saucepan over a medium-low heat.
Add the diced onion along with a generous pinch of salt and pepper. Cook for 5–6 minutes until softened.
Stir in the garlic, tomato purée, and bulgur wheat. Cook for another 5–6 minutes, stirring regularly, until the tomato purée has cooked out and the bulgur starts to smell slightly nutty.
Pour in the stock and stir well.
Bring to a gentle simmer, cover with a lid, then reduce the heat to low.
Cook for 10–15 minutes, or until the liquid has been absorbed.
Remove from the heat and leave covered for 15–20 minutes before fluffing with a fork.
Step 3: Make the Dressing
Whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, and honey until smooth.
Season with salt and pepper to taste. If you prefer a sweeter dressing, add a little more honey. If you like it tangier, simply add another splash of balsamic vinegar.
Remember that raw garlic can be quite punchy, so one small clove is plenty.
Assemble the Salad
Add the halved cherry tomatoes to the tray of roasted vegetables while they're still warm.
Pour over the balsamic dressing and toss everything together until evenly coated.
Divide the fluffy bulgur wheat between four bowls before spooning over the roasted vegetables.
Finish with crumbled goat's cheese or feta.
For extra crunch and sweetness, I love topping this salad with toasted pecans and a handful of dried cranberries. Swapping the honey in the dressing for maple syrup also works beautifully if you prefer a slightly richer flavour.
Tips & Variations
Make it vegetarian by using vegetable stock.
Meal prep friendly—it keeps well in the fridge for up to three days.
Swap bulgur wheat for quinoa, couscous, pearl barley, or a microwave grain pouch.
Delicious served warm, cold, or at room temperature.
Add grilled chicken or chickpeas for extra protein.
Whether you're looking for an easy weeknight dinner, a healthy lunch, or a colourful side dish, this roasted butternut squash and bulgur wheat salad is one you'll come back to again and again.
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