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.
- 1 Cup bulgur
- 3 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
- 1 lemon, juiced
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.