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Bulgar Pomegranate Salad

This dish is so colorful!

Ingredients

6

Count

Ready In

PT30M PT15M

45

Mins

Difficulty

Easy


Step 1

Preheat oven to 350°F.

Step 1 -- Preheat oven to 350°F.

Step 2

In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about thirty minutes.

Step 2 -- In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about thirty minutes.

Step 3

Spread pecans on a rimmed baking sheet and toast lightly. Let them cool a bit and chop them.

Step 3 -- Spread pecans on a rimmed baking sheet and toast lightly. Let them cool a bit and chop them.

Step 4

Stir arugula, pomegranate seeds, celery, and pecans into bulgur. Serve warm or cold.

Step 4 -- Stir arugula, pomegranate seeds, celery, and pecans into bulgur. Serve warm or cold.

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Ingredients

  • 1 Cup bulgur wheat
  • 1-1/2 Cups boiling water
  • 1/2 Cup pecans, lightly toasted
  • 3 Cups packed baby arugula
  • 1 Cup pomegranate seeds
  • 1 stalk celery, thinly sliced

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