This Powerhouse Bulgar Salad is a delightful side dish, but it also makes for a wonderful lunch. You’ll love how versatile it is.
Who has two thumbs and is ready to dive headfirst into a plate of salad?
I have been doing a whole lot of feasting the past
week month and I have loved every sugary, boozy, hammy minute of it.
But now? I’m ready for greens. And fruits. And plates loaded with vegetables instead of cookies.
Over the next few weeks I’ll be sharing more healthy recipes here on the blog. I know that’s the “trendy” thing this time of year. It’s super cool to eat raw and drink pomegranate juice and exercise until your face melts off…until about January 30th. After that, it’s almost Valentine’s Day and everyone’s like, Hey dude, gimme some chocolate cake, NOW.
So here’s my caveat. This isn’t about January, a New Year, or some big life change–though it’s totally awesome if you’re embarking on one! This is more about restoring balance and moderation after a tad too much monkey bread, and reminding myself that healthy, whole food is actually really stinking delicious. Like, as good as cookies. Or at least alllllmost as good as cookies.
With that said, I bring you this Powerhouse Bulgur Salad. I’ve been wanting to try bulgur forever, and I finally gave it a whirl last week. I seriously don’t know why this grain hasn’t gotten more attention. Quinoa must have a killer agent, because bulgur could give it a run for its money any day. This grain is quick cooking (only 15 minutes!) and has a great chewiness. It also happens to be lower in calories and higher in fiber than it’s better advertised buddy, meaning it’ll fill you up and keep you full for longer.
I tossed the bulgur with apples, kale, pecans, and cranberries then coated the mixture in a sweet and tangy balsamic orange vinaigrette. This was a delightful side dish, but it also made a surprisingly filling lunch the following day. I also love how versatile it is. You can change up the veggies, it’s make-ahead friendly, and you can serve it warm, cold, or at room temperature. I was really wishing I had an avocado and a little goat cheese to add to this mix, so I’ve included it in the recipe below.
Pile your plate high and enjoy. This is real. good. food.
- 1 cup bulgur
- 2 cups water
- 2 cups torn kale
- 1 apple, chopped
- ½ cup chopped pecans
- ¼ cup dried cranberries
- 1 chopped avocado (optional)
- ¼ cup crumbled goat cheese (optional)
- Juice of 1 orange
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon minced ginger
- ½ teaspoon salt
- ¼ cup chopped fresh parsley
- Place the bulgur in a saucepan with water and bring to a boil. Reduce heat, cover, and allow the mixture to simmer for 12-15 minutes or until tender. Drain off any excess liquid. If you want to serve the salad cold immediately, rinse the bulgur with cold water. Otherwise, you can let it cool on its own.
- Place the orange juice, balsamic vinegar, olive oil, honey, ginger, and salt in a jelly jar with a tight lid and shake it up until fully combined, about 1 minute.
- Toss the bulgur with the kale, apples, pecans, cranberries, avocado and goat cheese (if desired). Pour the vinaigrette over everything and stir to combine. Serve warm or chill for several hours or overnight. Serves 6-8 as a side dish or about 4 as a hearty main dish.
Recipe by Neighborfood