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Blogmas Day 9: Kale and Bulgar Salad with Cranberry Vinaigrette

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Only 3 days left of Blogmas! How is it possible that Christmas is so soon?? I’ve still got some great stuff to show you in the final days.

This is my favorite salad that I’ve ever made, and definitely the best one I’ve shared on the blog (in my opinion :)). What could be better than tender greens topped with bulgar, nuts, fruit and cheese?

Nothing. Except all of those things topped with a tangy cranberry vinaigrette!

This salad contains a bunch of awesome superfood:

  • Baby kale, which is full of antioxidants and fiber
  • Bulgar, which is a whole grain full of protein
  • Cranberries, which have tons of antioxidants and vitamin C
  • Deliciousness, which is good for the soul

If you make sure to cook the bulgur long enough, it’s tender and wonderful. Sliced apricots provide for a little sweetness, pecans add a little crunchiness, and gruyere cheese really puts it over the top in the taste department. The homemade dressing only takes a few seconds to make and it will knock your socks off.

I had this for lunch today! It was actually my first time trying bulgur at home, and I was inspired to make it when we started carrying it at my local TJ’s and then I saw this Food Network recipe using it in salad form. I’m in love with bulgur now!

Try this recipe–you’ll love it!

Kale and Bulgar Salad with Cranberry Vinaigrette

by Lauren

Prep Time: 20 minutes

Cook Time: 10 minutes

Keywords: salad

 

Ingredients (serves 2)

For the salad

  • 4 c. baby kale (or baby greens mix, I use Trader Joe’s Power to the Greens mix)
  • 1/3 c. bulgar
  • 1 1/2 c. chicken broth
  • 3 T. dried apricots, sliced thinly
  • 1/4 c. toasted pecans, chopped
  • 1/2 c. gruyere cheese, shredded

For the dressing

  • 1/4 c. raw cranberries
  • 4 T. red wine vinegar
  • 1 T. honey
  • 1 T. dijon mustard
  • 1 T. chopped shallot
  • 1/3 c. olive oil
  • 1/2 t. pepper
  • 1 t. salt

Instructions

Bring the chicken broth to a boil over medium heat.

Add the bulgar and boil, covered, for 10-15 minutes (until the bulgur is completely tender).

Drain off most of the liquid, then return the bulgur to the pot. Season with a little salt and pepper, cover, and set aside.

Toss the rest of the salad ingredients together in a bowl.

Make the dressing by combining all the ingredients using a food processor or blender until everything is very smooth and emulsified.

When the bulgur is cooled, add it to the salad along with some of the dressing and toss to combine.

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The recipe makes a good cup of the yummy dressing, so you can use it for lots of other things. I’ll be having this for lunch again tomorrow!

I have a day full of baking ahead of me tomorrow! It will involve a sweet Christmas recipe for you guys, too.

Thanks for reading!

-Lauren

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