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Bulgur Salad with Roasted Grapes
This hearty Bulgur Salad is bursting with flavor and texture, making it my favorite way to enjoy this easy-to-cook-with grain. Roasted grapes add a touch of sweetness, and slivered almonds deliver a nutty crunch, both of which pair perfectly with the savory curry dressing. Toss in as many fresh herbs as you like, and serve warm or cold for a light lunch or dinner side.
Servings: 6 servings
Ingredients
- ½ lb red seedless grapes
- ½ tbsp extra virgin olive oil
- ⅛ tsp sea salt
- 1 ½ cups raw bulgur or freekeh toasted cracked wheat
- 3 cups vegetable broth or water
- 1 14 oz can chickpeas drained and rinsed
- 1-2 cups chopped fresh herbs cilantro, parsley, mint, dill, and/or basil
- ¼ cup toasted slivered almonds or toasted pumpkin seeds *See note below
Curry Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 ½ tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tsp curry powder
- 2 tsp sea salt use less if cooking bulgur in a salty broth
- 2 tsp ground black pepper
- 1 tsp ground cumin
- ½ tsp Kashmiri chili or cayenne pepper optional
Instructions
- Preheat the oven to 350°F. Ready a medium baking dish (about 9x9) or prepare a small rimmed baking sheet by lining it with parchment paper.
- Toss the grapes with olive oil and salt in a baking dish. Spread them evenly and roast for 30 minutes, or until tender.
- In a medium saucepan, bring the bulgur and broth (or water) to a boil. Reduce heat to a simmer, partially cover with a lid, and cook for 10 minutes. Remove from heat, cover fully, and let sit for 5–10 minutes, or until ready to use.
- In a jar with a lid, combine all vinaigrette ingredients. Shake vigorously until well blended.
- In a large mixing bowl, toss the cooked bulgur with the chickpeas, herbs, roasted grapes, and vinaigrette. Taste and season with additional salt, if needed.
- Top with toasted nuts or seeds before serving.
Video
Notes
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- Don't Overcook: Bulgur can become mushy when simmered too long. Remove it from the heat when it's al dente—tender, but still lightly firm.
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- Herb it Up: Fresh herbs take this salad from good to great. Add up to 2 cups of chopped fresh baby dill, parsley, basil, cilantro, or mint. The more, the merrier!
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- Storage Directions: Leftovers keep covered in an airtight container for up to 5 days. Store the nuts or seeds separately from the salad to keep them crunchy and fresh. The bulgur salad does not freeze well.
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- Enhance the Flavor: For deeper, nuttier notes, toast the bulgur in a dry skillet over medium-low heat for 2-3 minutes until golden before simmering.
- HOW TO TOAST NUTS/SEEDS
- Pour nuts or seeds onto a cast iron skillet over medium heat. Spread the nuts evenly. Toast for about 8 minutes, stirring occasionally until the nuts are golden and fragrant.
- Alternatively, you can toast nuts and seeds in the oven. Preheat oven to 325°F. Spread nuts evenly onto a baking sheet, and toast for 8-10 minutes until golden and fragrant. If more time is needed, check on the nuts every one minute after 10 minutes to avoid them burning.
Nutrition
Calories: 309kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Sodium: 866mg | Potassium: 308mg | Fiber: 8g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg