Pumpkin and Bulgur Wheat Salad

This Pumpkin and Bulgur Wheat Salad is visually stunning, tasty, and satisfying. The pumpkin's sweetness pairs well with the tartness of the pomegranate, while the creamy avocado layer provides a nice contrast to the salad's crunchiness and the bulgur wheat. It's perfect for serving when hosting guests or as a light meal.

Pumpkin and Bulghur Wheat Salad

Another humble ingredient; the Bulghur wheat.

I enjoy using bulghur wheat because it is nutritious, tasty, cost-effective, and simple to prepare. It is rich in manganese, which helps reduce inflammation, supports brain health, and enhances bone health, among other benefits. Read from source.

Bulghur wheat is a wholegrain cereal, which contains complex dietary fiber that can enhance gut bacteria health, support intestinal well-being, and ensure proper digestive function, keeping you regular! (Go to source)

There are different ways of preparing Bulghur wheat. You can soak it in hot water, cook or microwave it. The quickest one would be microwaving it but check the packet instructions for that specific bulghur wheat. I usually soak mine.

I didn't have a cake ring, so I just cut off a plastic cups end, which was from a takeaway order. I guess reusing or repurposing.

Pumpkin and Pomegranate Salad

Pumpkin Bulgur Wheat Salad Ingredients

Serves 2

Soak Bulgur Wheat, Mashed pumpkin and pomegranate

Ingredients 

1/3 small pumpkin

1/2 cup Bulgur wheat/or quinoa

1 Avocado

1 small handful Basil

1 tbsp Lemon juice

1 small lettuce

1/3 Pomegranate 

1/4 cup Vegan fetta

1 tbsp Pine nut

1 tsp Maple syrup 

1 tsp Dijon Mustard

1 tbsp Olive oil

1/2 tsp Garlic paste

Instructions

Preheat oven to 200 degrees.

Deseed, cut to around 3-4 pieces and bake the pumpkin until golden. This may take around 40 minutes depending on the size of the piece and how, well done you prefer it. (I prefer mine extra well done, so I even leave it for an hour for extra sweetness.) Check with a fork it's baked throughout. You may do this the previous night.

Soak bulghur wheat according to packet instructions or cook Quinoa. 

Deseed and remove skin of avocado. Mash avocado, chop basil, and mix it with 1 tbsp of lemon juice. 

Pumpkin and Pomegranate Salad with shaping ring on

Chop salad and dice vegan Fetta. Prepare mustard dressing by mixing mustard, maple syrup, olive oil, and garlic paste.

Once pumpkin is baked and cooled, peel it and mash it with a fork.

Start layering by placing the ring on a plate. Firstly, place a layer of pumpkin mash, sprinkle salt. Then, a layer of Bulgur wheat or Quinoa. Followed by avocado mash mixture, lettuce, fetta, pomegranate, and pine nuts. 

Serve it by removing the ring and pouring mustard sauce on. 

Add salt and pepper as required. 

Enjoy!