Bulgur Salad with Cranberries and Brussels Sprouts

Bulgur Salad with Cranberries and Brussels Sprouts
Contributor
Bulgur Salad with Cranberries and Brussels Sprouts
Julie Ruggirello
Bulgur Salad with Cranberries and Brussels Sprouts

Sweet and tart dried cranberries and slightly bitter Brussels sprouts are the base for this quick and easy seasonal salad. Bulgur is par-cooked cracked wheat and cooks in just about 10 minutes, which makes dish perfect for a light lunch or hearty side dish.

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2
Servings
133
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  bulgur
  • Salt
  • slices thick-cut bacon, diced
  • 10  Ounces  Brussels sprouts, finely sliced or shredded (about 1 cup)
  • Freshly ground black pepper
  • ½  Cup  dried cranberries
  • ½  Cup  chopped walnuts
  • ¼  Cup  crumbled feta
  • lemon, juiced

Directions

Bring 2 cups of water, the bulgur, and some salt to a boil in a medium pot. Cook 10 to 15 minutes; the water should evaporate but the bulgur should still be slightly chewy.

While the bulgur cooks, heat a medium pan over medium-high heat. Cook the bacon until crispy and the fat renders, about 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

Add the Brussels sprouts to the bacon fat and cook over medium-low heat. Season with salt and pepper and cook, stirring every few minutes, until bright green and tender-crisp.

In a large bowl, add the cooked bulgur, Brussels sprouts, bacon, cranberries, walnuts, feta, and lemon juice. Toss to combine, and serve hot or cold.

Nutritional Facts

Total Fat
1g
1%
Sugar
3g
3%
Carbohydrate, by difference
29g
22%
Protein
7g
15%
Vitamin A, RAE
55µg
8%
Vitamin C, total ascorbic acid
87mg
100%
Vitamin K (phylloquinone)
197µg
100%
Calcium, Ca
60mg
6%
Choline, total
64mg
15%
Fiber, total dietary
8g
32%
Folate, total
102µg
26%
Iron, Fe
3mg
17%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
118mg
17%
Selenium, Se
3µg
5%
Sodium, Na
365mg
24%
Water
202g
7%
Zinc, Zn
1mg
13%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.