Honey Walnut Power Salad

Name: Honey Walnut Power Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 2 tablespoons butter; ½ large yellow onion, thinly sliced; 1 cup uncooked bulgur; 2 cups water for cooking bulgur; Salt to taste; 2 cups edamame, steamed; 2 cups seedless red grapes, halved; ¾ cup walnuts; ¼ cup honey; ¼ cup water for dressing; 3 cups fresh baby spinach; ½ cup crumbled blue cheese

Recipe GLPR7ba603050b83bd

Salad

75 min

499 cal

Servings: 6

Stovetop

SNAP eligible

A hearty vegetarian salad featuring tender caramelized onions, fluffy bulgur, sweet grapes, and protein-rich edamame, all brought together with a light honey dressing and topped with creamy blue cheese and fresh spinach.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 tablespoons butter

½ large yellow onion, thinly sliced

1 cup uncooked bulgur

2 cups water for cooking bulgur

Salt to taste

2 cups edamame, steamed

2 cups seedless red grapes, halved

¾ cup walnuts

¼ cup honey

¼ cup water for dressing

3 cups fresh baby spinach

½ cup crumbled blue cheese

Directions

Melt the butter in a medium saucepan over low heat. Add the sliced onion and sauté gently for about 30 minutes, stirring occasionally, until the onions become very soft, golden brown, and develop a naturally sweet flavor.
While the onions are cooking, bring the 2 cups of water to a boil in another saucepan. Add the bulgur and return to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until the grains are tender and most of the liquid has been absorbed.
Remove the bulgur from heat and let it cool for 15 minutes. Once the onions have finished cooking and are soft and caramelized, stir them into the cooled bulgur along with the butter, ensuring the butter is evenly distributed throughout the grains. Season with salt to taste.
In a large mixing bowl, combine the steamed edamame and halved grapes.
Add the cooled bulgur mixture and walnuts to the bowl with the edamame and grapes.
In a small bowl, whisk together the honey and ¼ cup water until well combined. Pour the honey dressing over the salad and stir well to coat all ingredients evenly.
Just before serving, add the fresh baby spinach and crumbled blue cheese. Toss gently to combine and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This is a solid weeknight salad that hits sweet, nutty, and tangy notes, but the 75-minute timer is misleading—most of that is bulgur soaking, with actual hands-on work around 15 minutes. Ingredient availability is strong across Charlotte chains (Harris Teeter, Food Lion, Walmart, ALDI, Kroger all stock the core components), though frozen edamame may cost more at premium stores than ALDI. The real budget driver is walnuts and blue cheese, which together run $4–5 for the whole batch, keeping the per-serving cost reasonable at roughly $2–2.50. The salad doesn't reheat well—the bulgur hardens and spinach wilts—so plan to eat it fresh the same night, which makes it better for a planned dinner than a grab-and-go lunch.