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Bulgur Salad with Cranberries and Brussels Sprouts


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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  • 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


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.