Bulgur Salad With Cranberries And Brussels Sprouts

Bulgur Salad With Cranberries And Brussels Sprouts
5 from 2 ratings
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
  • 1 cup bulgur
  • salt
  • 3 slices thick-cut bacon, diced
  • 10 ounce 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.