Simply eating

Veg: Autumn squash salad

Perfect cold salad recipe for a rainy autumn weekend when all you want is to cuddle and read all day.

Autumn squash salad


  • 1 medium size squash (500g)
  • 150g spinach leaves
  • 100g  feta cheese (telemea)
  • 1 medium size red onion
  • 2 limes
  • fresh corriander
  • 100g bulgur
  • 2 Tbsp harissa
  • pumpkin seeds
  • salt, pepper, olive oil

Cooking time: 10 mins to prepare the veggies, 60 mins from beginning to the end, but there is not  much effort involved, so don’t let the duration put you off.

Preparation: Cut the squash in half and remove the seeds. Slice the pumpkin in cubes of 2-4cm size (I prefer different sizes). Chop the onion and prepare lime juice.


Pre heat the oven at 200C. Place the squash in an oven tray, add 3 table spoons of olive oil and the harissa paste. Mix it all together, make sure the pumpkin is all spread out over the tray and the squash cubes are not on top of each other. Bake for 30 mins.

While the oven is working on your veggies, it’s time to prepare the bulgur. Place the quantity in a pot and cover with water. Boil it over a slow flame for about 15 mins. Once cooked, put it aside to cool down.

After the squash has cooked and has cooled down, start assembling the salad into a large bowl: add the spinach, korriander leaves, chopped onion, bulgur, squash cubes, crumbled feta cheese, lime juice, salt & pepper, olive oil,  half of the pumpkin seeds.

I prefer to put the squash fresh from the oven, but if you find it too soft, then you can fry it for 2-3 minutes in the pan to give it a crunchy consistency.

As a variation of this salad, you can replace bulgur with quinoa.

Serve with a sprinkling of the remaining pumpkin seeds.


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