Bulgur salad with cranberries
Bulgur salad with cranberries features nutty bulgur paired with sweet dried cranberries, fresh parsley, crunchy kale, and carrot, all dressed in a tangy honey mustard vinaigrette. It's a nutritious and refreshing dish ideal for any meal.
Cook time 15 min
Prep time 15 min
Ingredients:
2 cups water1 cup bulgur
5.50 tbsp fresh parsley
2 oz kale
1 carrot
1/4 cup dried cranberries
2 tbsp olive oil
2 tbsp vinegar
3 tsp mustard
1.50 tsp honey
1/4 tsp salt
1/4 tsp black pepper
Bulgur salad with cranberries is a delicious and nutritious dish that's perfect for any meal. This salad combines the nutty flavor of bulgur with the sweetness of dried cranberries, the freshness of parsley, and the crunch of kale and carrots. It's dressed with a tangy honey mustard vinaigrette, making it a delightful addition to your culinary repertoire.
Instructions:
- In a medium-sized saucepan, bring 2 cups of water to a boil.
- Once the water is boiling, add 1 cup of bulgur. Stir well.
- Reduce the heat to low and cover the saucepan. Let it simmer for about 12-15 minutes, or until the bulgur absorbs all the water and becomes tender.
- Remove the pan from heat and let it sit, covered, for an additional 5-10 minutes.
- Fluff the bulgur with a fork to separate the grains.
- Finely chop 5.50 tablespoons of fresh parsley and 2 ounces of kale.
- Cut 1 carrot into cubes.
- In a large mixing bowl, combine the cooked bulgur, chopped parsley, chopped kale, grated carrot, and 1/4 cup of dried cranberries.
- In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of vinegar, 3 teaspoons of mustard, 1.50 teaspoons of honey, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- Pour the dressing over the bulgur mixture.
- Toss everything together until the ingredients are evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a good toss to redistribute the dressing.
This bulgur salad with cranberries is a vibrant and wholesome dish that you can easily prepare and enjoy. It's perfect for a light lunch, a side dish, or even meal prep for the week. With its balanced flavors and healthy ingredients, it's sure to become a favorite in your kitchen.
Bulgur salad with cranberries FAQ:
Bulgur typically takes about 12-15 minutes to cook once you've added it to boiling water. After cooking, allow it to sit covered for an additional 5-10 minutes to finish absorbing moisture and become tender.
The bulgur is done when all the water has been absorbed and it is tender. You can test its doneness by tasting a grain; it should be soft but still have a slight bite.
Yes, you can store leftover bulgur salad in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed cold or at room temperature.
If you don't have bulgur, you can substitute it with quinoa, couscous, or even farro. Adjust the cooking time according to the substitute you choose, as they may vary.
Yes, this salad is already quite adaptable. Ensure that the mustard and honey used in the dressing are vegan-friendly, or substitute honey with agave syrup or maple syrup.
Cooking Tips:
- Rinse the bulgur before cooking to remove any impurities and reduce the cooking time.
- Allow the bulgur to cool before mixing it with the other ingredients to keep the salad fresh and crisp.
- For extra flavor, you can toast the bulgur in a dry pan before cooking it in water.
- Adjust the seasoning of the dressing according to your taste preferences; try adding a bit more honey for sweetness or mustard for tanginess.
- Feel free to add other fresh vegetables like cucumber or bell pepper to the salad for extra crunch and color.
- Store any leftovers in an airtight container in the refrigerator, and it will keep well for up to three days.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 5g
Carbohydrates 36g
Fiber 6g
Sugar 9g
Fat 8g
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