Bulgur Salad with Feta & Roasted Veggies

Name: Bulgur Salad with Feta & Roasted Veggies (Insalata di bulgur con feta e verdure arrostite)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 200 g/7 oz/1 cup bulgur wheat; 400 ml/14 fl oz/1⅔ cups water or vegetable stock; 400 ml/14 fl oz/1⅔ cups water or vegetable stock; 2 carrots, sliced; 2 parsnips, chopped; 200 g/7 oz baby potatoes, halved; 1 tsp honey or maple syrup; 1 tsp honey or maple syrup; ½ tsp smoked paprika; Freshly ground black pepper, to taste; 2 spring onions/scallions, finely chopped; 2 spring onions/scallions, finely chopped; 2 tbsp finely chopped fresh dill; 2 tbsp finely chopped fresh parsley; 2 tbsp walnuts, toasted and chopped; 2 tbsp sultanas/golden raisins or dried cranberries (or a mix of both), roughly chopped; 2 tbsp sultanas/golden raisins or dried cranberries (or a mix of both), roughly chopped; 2 tbsp sultanas/golden raisins or dried cranberries (or a mix of both), roughly chopped; 2-3 peeled cooked chestnuts, crumbled or chopped; 3 tbsp extra virgin olive oil; Juice of ½ lemon; Salt and pepper, to taste; Salt and pepper, to taste; 100 g/3½ oz/½ cup feta, crumbled

Insalata di bulgur con feta e verdure arrostite

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Pasta Therapy

By Isabella Barbato

Published 2026

About

This salad is a steady workhorse. I make it all the time. Cook the bulgur, leave it to cool and everything else happens in the meantime. The roasted vegetables bring sweetness and warmth, the chopped herbs and nuts keep things bright and textural, and the lemony emulsion ties it all together. It’s the kind of dish that comes together slowly, almost without noticing. It’s nourishing and I could eat it every day.

I cook the bulgur in a pressure cooker which makes it fast, efficient an

Ingredients

Europe
Italy
Sicily
Vegetarian
Winter
Autumn

Ingredients

Method