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Tuesday, September 21, 2010

Fruited Bulgur Salad

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Once again  I find myself with a large quantity of bulgur in the pantry. We've had great success with bulgur in savory dishes like tabbouleh, this bulgur salad with veggies & goat cheese, and even as a crust for quiche. This time, I decided to change things up a bit and go for a fruited, sweet version.

I love the versatility of grains and the way you can use unique mix-ins. I started with a little of this and a little of that, using Ryan as my official taste-tester until we came up with a version that we deemed safe enough to bring to a church potluck. Risky? Maybe! But our pastor confessed it was way better than he anticipated and we returned home with an empty bowl. Sometimes it pays to get creative!

I would absolutely make this again, and maybe try adding some other fruits (mandarin oranges or pineapple perhaps?). Try this version, or come up with your own unique version and share it with me :)

One Year Ago: Eggplant Lasagna

Fruited Bulgur Salad

-1 cup bulgur wheat
-1/2 cup dried cranberries
-1/2 cup chopped pecans
-1/2 cup sweetened coconut
-1 apple, chopped
-2 oranges, juiced
-1 lemon, juiced
-4 tbsp strawberry jam
-1/2 tsp cinnamon
-1 tsp brown sugar
-sprinkle of nutmeg

1. Bring 2 cups of water to a boil. Add bulgur, reduce heat to simmering, and cook until most of the water is gone. Remove from heat and allow to cool slightly. Pour into a large bowl.
2. Add cranberries, pecans, coconut, and apple pieces. Mix to combine.
3. In a small bowl, mix lemon and orange juices with jam, cinnamon, brown sugar, and nutmeg. Stir to mix well. Pour dressing over bulgur mixture and toss to combine. Refrigerate before serving. (Note: I made this a day ahead of time and had to make more dressing as it dried out a little overnight. The full dressing recipe is listed here. If you choose to make ahead, reserve 1/2 of the dressing and refrigerate, adding just before serving.)

This post is linked to Eat at Home.