Serves 5
193 cal · 45 min
Brussels Sprouts, Cranberry, and Bulgur Salad
Recipe GLPR76a41048968933
A vibrant, nutrient-dense salad combining tender bulgur with crisp shredded Brussels sprouts, tart dried cranberries, and crunchy toasted nuts. Dressed with a bright citrus vinaigrette featuring fresh orange juice, this hearty salad works beautifully as a side dish or light main course and tastes even better the next day as flavors meld together.
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Ingredients
⅓ cup Dried bulgur
1 cup Boiling water
2 cups Fresh Brussels sprouts
½ cup Dried cranberries
¼ cup Chopped nuts (walnuts, pecans, or almonds)
¼ cup Fresh orange juice
2 tablespoons Vegetable oil
2 tablespoons Vinegar (white or cider)
¼ teaspoon Salt
¼ teaspoon Black pepper
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Pour the dried bulgur into a heat-safe bowl and cover completely with 1 cup of boiling water. Let the mixture stand undisturbed for about 30 minutes until the bulgur is tender and has absorbed the water.
If any excess liquid remains in the bulgur, carefully drain it off using a fine-mesh sieve.
Rinse the fresh Brussels sprouts under cold running water and trim the stem ends, removing any yellowed or damaged outer leaves.
Cut each Brussels sprout in half lengthwise, then place the flat side down on your cutting board and slice crosswise into thin, uniform strips.
In a large mixing bowl, combine the cooled cooked bulgur, shredded Brussels sprouts, dried cranberries, and chopped nuts. Toss gently to distribute all ingredients evenly.
In a small bowl or a jar with a tight-fitting lid, whisk or combine together the fresh orange juice, vegetable oil, vinegar, salt, and black pepper.
Shake or whisk the dressing vigorously for 30 seconds until the ingredients are well emulsified and combined.
Pour the prepared dressing over the salad and toss well to coat all ingredients evenly. Let the salad rest for a few minutes before serving to allow the flavors to meld together.
