Bulgur Salad With Roasted Pumpkin

Fall Season Healthy Bulgur Salad With Roasted Hokkaido Pumpkin and a Dressing on Top

Bulgur Salad With Roasted Pumpkin

Are you completely in that fall season mood?

For me it was very hard to jump from the summer mood to the fall season one. To welcome and accept the fall and most of all to be ok with it and admit to yourself that sooner or later I’m gonna have to be completely prepared for it. Because I’m not really a big fan of cold weather. So it’s kind of a big challenge for me. But I did it. I’m finally in that ,,Fall season Mood”. Accepting it, welcome it and most of all get ready your body, and mind for it. Big congrats to Me!!

So let’s put together, how my fall season looks after I finally and completely accept the fact that it’s a fall season even though I miss summer so much:

Enjoying the fall and all the beautiful colors outside, warming up by the fireplace after a nice walk outside with Foxi – beloved doggy family member, baking fall season cakes and sweets, going out with family for a pizza, watching movies at home with a family and a huge bowl of homemade popcorn (yum), cooking delicious food for me and my family … and so on.

Speaking of cooking. Since you are reading this post and thinking that you maybe going to make that Bulgur Salad. I made that salad the other day and to be honest, it was my first time that I made it and also I did it from a scratch. I had no idea what will come up from it or how it will taste (the most important thing), but I did know that I saw a few things laying in our kitchen:

  • Hokkaido pumpkin – that was hidden behind the curtains on a kitchen window
  • Bulgur – Honestly, never eat it before
  • Red peppers – not really a big fan, but found it in a fridge
  • Chickpeas – top shelf above the oven
  • Arugula – full bag in a fridge
  • Yogurt Dressing – couldn’t go without this one

So I just cut the Hokkaido and red peppers and baked them. Yummy. Then I cooked the bulgur of course with some vegetable broth. And I mixed all that in a big bowl with can chickpeas and a handful of arugula. Pour it with a dressing that I quickly made in 2 minutes and Vuala.

It was looking delicious. But I still had no idea with what I’m dealing with here.

Bulgur Salad With Roasted Pumpkin

I really liked the looking of that Bulgur salad so I thought I will make some shots of it, just for a trying and since I’m still in that ,,learning photography” position I just prepare it, make it nice, took my camera and took some nice pictures which I really liked by the way. But I still haven’t tasted it so it was really just for practice and joy, because I really do enjoy taking pictures of my food. I love it.

When I was finished with the shooting I finally set down and enjoyed the bowl with Bulgur salad.

I was amazed. I was very surprised how good and delicious this salad was. I wouldn’t even thought that it’ll be that good. Maybe it’s because I’m very careful when it comes to a new recipes and especially new and healthy recipes. And I was also careful with that one because I think I had a pumpkin meals and baking enough for this year. So I’ve said to myself that this lunch will be my last pumpkin food for this year.

But surprisingly, this one was so good. And with that yogurt dressing on top – YUM!

Bulgur Salad With Roasted Pumpkin

Bulgur Salad With Roasted Pumpkin

Print Recipe
By Serves: 4-5 Cooking Time: 40-45 Minutes


  • 18 ounces (500g) Hokkaido Pumpkin
  • 1 Red Pepper
  • 2 Tbsp Spicy Harissa paste
  • 1 Tbsp Olive Oil
  • 1 cup Bulgur
  • 2 ½ cup boiled Vegetable broth
  • 1 can (14 oz/400g) Chickpeas
  • 1 handful Arugula
  • Dressing:
  • 150 ml Greek Yogurt
  • 1 clove mashed Garlic
  • ½ Lemon juice
  • Salt
  • Black Pepper



Preheat the oven to 360 degrees (180 ºC)


Peel the Hokkaido, take out the insides with seeds. Cut the tops off of the peppers and scrape out the ribs with seeds. Cut the Hokkaido and red peppers into small pieces. Mix them together in a bowl and add the Harissa paste, olive oil and a pinch of salt. Transfer everything into a baking pan and bake it for 25 minutes.


In a meanwhile cook the bulgur according the package directions: add the bulgur into boiling vegetable broth, cover the pot and cook for 2 minutes on a small heat. After the bulgur is done, reduce the left water and let it chill.


In a small bowl, mix the yogurt, lemon juice, mashed garlic and add some salt and black pepper for a taste.


After the vegetables are baked and chilled, transfer them into a big bowl with bulgur.


Drain the chickpeas and add them into the bowl with bulgur and vegetables. Add arugula leaves and gently mix everything until corporate.


Serve with the yogurt dressing on top and some extra arugula leaves if you want. Bon Apetit 🙂


If you wanna go vegan on this one just skip the dressing part and you're ready to go 😉

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