Lucy Parker's squash, beetroot and clementine salad recipe

Name: Lucy Parker's squash, beetroot and clementine salad
Yield: Serves 4
Ingredients: 200g bulgur wheat; 1 small butternut squash, peeled and chopped into 1cm cubes; 2 tbsp extra virgin olive oil; 180g pack Tesco Finest sweet and fiery beetroot, sliced; 3 tbsp sunflower seeds, toasted; 3 easy peelers clementines, 2 peeled and sliced, 1 juiced; 2 x 60g bags rocket leaves; 10g fresh chives, finely chopped; 10g fresh dill or basil; 3 tbsp vegan mayonnaise; 1 easy peeler clementine, juiced

If you’ve not tried fruit in your salad before, you’re missing a trick. Clementine’s add a pop of juiciness and go so well with the fresh herbs. Lucy's recipe counts towards 2 of your 5-a-day and is a source of fibre, all whilst delivering big, bright flavours. It's great on its own or works well as a side dish too.

See method

Serves 4
Takes 55 mins
490 calories / serving

Shop your ingredients

Tesco Wholefoods Bulgar Wheat 500G
200g bulgur wheat
£2.10
£4.20/kg
Tesco Butternut Squash Each
1 small butternut squash, peeled and chopped into 1cm cubes
£1.50
£1.50/each
Tesco Extra Virgin Olive Oil 250Ml
2 tbsp extra virgin olive oil
£3.40
£13.60/litre
Tesco Organic Beetroot 450g
180g pack Tesco Finest sweet and fiery beetroot, sliced
£2.20
£4.89/kg
Tesco Sunflower Seeds 150G
£1.45 Clubcard Price
(£9.67/kg)
Offer valid for delivery from 25/09/2026 until 09/10/2026
3 tbsp sunflower seeds, toasted
£1.80
£12.00/kg
Tesco Sweet Easy Peelers 600g
3 easy peelers clementines, 2 peeled and sliced, 1 juiced
£1.50
£2.50/kg
Tesco Wild Rocket 60G
2 x 60g bags rocket leaves
£1.00
£16.67/kg
Tesco Fresh Cut Chives 20G
10g fresh chives, finely chopped
£0.50
£25.00/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
10g fresh dill or basil
£0.50
£16.67/kg
Wagamama Katsu Vegan Mayo 265g
£1.50 Save 1/3 Clubcard Price
(£5.66/kg)
Offer valid for delivery from 29/09/2026 until 26/10/2026
3 tbsp vegan mayonnaise
£2.25
£8.49/kg

Method

Preheat the oven to gas 7, 220ºC, fan 200ºC. Cook the bulgur wheat to pack instructions.
Put the butternut squash on a baking tray and drizzle over 1 tbsp oil and roast for 40 mins until golden and tender. Add the beetroot to the tray for the last 15 mins of cooking.
Toast the sunflower seeds in a frying pan over a high heat for a few mins.
Put the cooked bulgur wheat in a large bowl and drizzle over the remaining 1 tbsp oil and the juice from one of the clementines. Season with black pepper and mix together.
Add the roasted squash, beetroot, clementine slices and rocket to the bowl, along with most of the herbs and toasted sunflower seeds, reserving 1 tbsp of each, and toss everything together.
Plate up the salad onto a large serving platter.
In a small bowl mix the dressing together with a pinch of salt and drizzle over the salad. Sprinkle over the reserved herbs and sunflower seeds and serve immediately.