Winter Bulgur Salad

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5 from 2 votes

This bulgur salad is the perfect thing for winter. Packed with plant-based proteins and classic winter flavours!

Prep Time15

Cook Time40

Total Time55

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 220kcal

Author: Bailey Franklyn

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 tablespoon pumpkin seeds
¼ cup pomegranate seeds

Dressing

2 teaspoon grainy mustard
2 teaspoon Dijon mustard
2 teaspoon lemon juice
2 teaspoon maple syrup
2 tablespoon 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!

Notes

VEGETABLES: I love root vegetables during the winter, but feel free to use different vegetables if you want.

SOAKING BULGUR: did you know you can soak bulgur instead of cooking it? Add your dry bulgur to a medium sized bowl, and add about twice as much water, and a bit of salt. Cover and let soak for a couple hours. Check in periodically to make sure you don’t need to add more water (although there’s a happy medium, you don’t want to add too much water and have to drain it later). The end result should be be fluffy and no longer crunchy.

Nutrition