Sweet Cherry Bulgur Salad
10 min·American
Sweet Cherry Bulgur Salad
Ingredients
For the salad
- 1-1/2 cups dry bulgur, rinsed and soaked overnight*
- 1-1/2 cups pitted sweet cherries, cut in half
- 1 celery rib finely sliced
- 1 handful fresh arugula leaves
- 1/4 cup pine nuts lightly toasted
- 1/4 cup crumbled feta cheese
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp unpasteurized honey
- 1 tsp fresh thyme
- 1/2 tsp salt I use Himalayan salt
- 1/4 tsp ground black pepper
Instructions
4 steps
- 1
Drain the soaked bulgur really well and place it in a large bowl along with the sweet cherries, celery, arugula leaves and pine nuts. Set aside.
- 2
In a small Mason jar type container, combine all the ingredients for the dressing and shake vigorously until very well blended and slightly emulsified; pour over the salad and toss gently to combine.
- 3
Garnish with the crumbled feta and serve immediately or place in the fridge for about an hour to allow flavors to meld.
- 4
This salad will keep for up to a few days in the refrigerator.
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
433cal
Protein
10.0g
Carbs
60.0g
Fat
19.0g
Fiber
12.0g
Sugar
12.0g
Sodium
456mg
Saturated Fat
3.0g




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