This winter bulgur salad is the perfect meal to enjoy this season. Packed with classic winter flavours and ingredients, lots of colour and plant-based proteins, it’s got everything you could want in a salad!
If you’re looking for more salad recipes, check out my Edamame Lentil Salad and my Asparagus Kale Salad.
Why you’ll love this winter salad
- Flavourful: this salad has so many bright colours, which means lots of vitamins, minerals and antioxidants!
- Meal prep: kale is a hardy green, and won’t get soggy if dressed and then stored for a couple days. That means you could make this salad for lunch!
What you need to make this winter bulgur salad
You will need a few ingredients for this salad, but some you might already have on hand! All the ingredient quantities are in the recipe card below.
- Kale
- Bulgur
- Feta cheese
- Sweet potato, baby potatoes, red onion
- Pumpkin seeds & Pomegranate seeds
- Cannellini beans
- Grainy mustard, Dijon mustard, lemon juice, maple syrup, olive oil
Additions & Substitutions for this winter bulgur salad
Substitutions
- Different greens: if you don’t like kale or want to use kale, you could try using a different leafy green. I would suggest arugula or mixed greens.
- Different cheese: if you don’t like feta, you could try goat cheese. Or swap a dairy-free cheese.
- Different grains: bulgur is a very versatile grain, but if you don’t have it on hand, don’t fret. You could use any grain. Try quinoa, or farro instead.
Winter Bulgur Salad FAQs
Winter bulgur salad is a hearty, nutritious salad made with cooked bulgur wheat, seasonal winter vegetables, pumpkin seeds, and a flavourful dressing. It’s perfect the meal prep.
Yes! It stores well in the fridge for 2–3 days. Add the dressing just before serving for maximum flavour.
Yes! Bulgur is high in fibre and protein, and combining it with winter vegetables, seeds, and a light dressing makes a nutrient-rich, balanced dish.
I prefer root vegetables, since they’re readily available during the winter. This recipe uses potatoes, sweet potatoes, kale, and red onion. Brussel sprouts, beets, squash, carrots, or parsnips would also be great additions.
Keep in an airtight container in the refrigerator. It’s best consumed within 2–3 days for freshness.
Winter Bulgur Salad
Ingredients
Salad
- 1 small sweet potato, peeled and diced
- 4-5 baby potatoes, diced
- ½ red onion, chopped
- 1 bunch kale, finely chopped
- ½ cup bulgur, dry
- 1 cup cannellini beans, drained and rinsed
- ½ cup feta, crumbled
- 2 Tbsp pumpkin seeds
- ¼ cup pomegranate seeds
Dressing
- 2 tsp grainy mustard
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- 2 tsp maple syrup
- 2 Tbsp olive oil
Instructions
- Roast the sweet potatoes, potatoes and red onion, and let cool.
- Cook/soak bulgur according to directions on the package.
- Wash, dry and finely chop the kale. Place in a large bowl.
- In a mason jar, add all the dressing ingredients. Shake to combine well.
- In the same bowl as the kale, add the bulgur, feta, roasted vegetables, and cannellini beans. Add the dressing and toss well.
- Garnish the salad with the pumpkin and pomegranate seeds.
- Enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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Lots of flavor and textures and veggie protein. Can’t get better than this. This a full meal deal and last for a couple days.
Perfect if you’re prepping meals for the week.
Easy to change up the veggies depending on the season!
Thank you for the feedback! It’s a great meal to get into meal prepping this new year.