Serves 4
45 min
Moroccan Salad with Cilantro Orange Dressing
Recipe GLPR44cb8b074c3bd8
A vibrant, nutrient-rich salad combining tender bulgur with sweet dates, fresh spinach, and pistachios, dressed in a bright cilantro-orange vinaigrette. This refreshing Mediterranean-inspired dish is perfect as a side, appetizer, or light meal.
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Ingredients
1 tablespoon apple cider vinegar
2 cups baby spinach leaves
½ cup bulgur, uncooked
½ cup pitted dates, chopped
½ cup fresh cilantro leaves, packed
1 tablespoon olive oil
1 orange, peeled
¼ cup roasted pistachios
½ teaspoon salt
2 tablespoons water, or more to adjust consistency
Directions
Cook the bulgur according to package directions. During the final minute of cooking, stir in the chopped dates and salt to allow the dates to soften slightly and infuse the bulgur with natural sweetness. Once cooked, transfer to a bowl and let cool to room temperature, about 20–30 minutes.
While the bulgur cools, prepare the dressing. Peel the orange and separate the segments. Add the orange segments, apple cider vinegar, olive oil, and water to a food processor. Blend until completely smooth, pressing through any remaining orange pulp. If needed, strain through a fine mesh to remove any thick orange fiber pieces.
Add the fresh cilantro leaves to the smooth dressing mixture and pulse 3–4 times until the cilantro is finely chopped and distributed throughout, but not completely puréed. This preserves texture and cilantro flavor. Set the dressing aside.
In a large bowl, combine the cooled bulgur-date mixture with the baby spinach leaves and roasted pistachios. Toss gently to combine all ingredients evenly.
Drizzle the cilantro-orange dressing over the salad and toss until all components are evenly coated. Serve immediately while flavors are bright and fresh.
