- 1 Cup uncooked bulgar wheat
- 1/2 Cup hazelnuts
- 3 Cups packed baby arugula
- 1 Cup pomegranate seeds
- 1 stalk celery, thinly sliced
In a large bowl, combine bulgur and 1 1/2 cups boiling water, cover, and set aside until water is absorbed, about 30 minutes.
Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub them together to remove skins. Set aside until cool enough to handle and then chop them.
Stir arugula, pomegranate seeds, celery, and hazelnuts into bulgur. Serve.