Bulgur Salad with Cranberries and Brussels Sprouts

Contributor
Bulgur Salad with Cranberries and Brussels Sprouts
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.

Click Here to See More Brussels Sprouts Recipes

2
Servings
778
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup bulgur
  • Salt
  • 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

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.

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.

Nutritional Facts

Total Fat
41g
64%
Sugar
24g
N/A
Saturated Fat
10g
52%
Cholesterol
44mg
15%
Protein
23g
46%
Carbs
91g
30%
Vitamin A
46µg
5%
Vitamin B12
0.5µg
8.8%
Vitamin B6
0.7mg
36.1%
Vitamin C
53mg
89%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
6%
Vitamin K
83µg
100%
Calcium
180mg
18%
Fiber
15g
60%
Folate (food)
84µg
N/A
Folate equivalent (total)
84µg
21%
Iron
4mg
22%
Magnesium
185mg
46%
Monounsaturated
11g
N/A
Niacin (B3)
6mg
32%
Phosphorus
474mg
68%
Polyunsaturated
17g
N/A
Potassium
745mg
21%
Riboflavin (B2)
0.4mg
21.7%
Sodium
614mg
26%
Thiamin (B1)
0.5mg
32.2%
Zinc
4mg
24%