A Recipe for Bulgur Salad With Roasted Brussels Sprouts, Tangerine and Pomegranate

Bulgur is a whole grain in the wheat family that can easily replace rice or quinoa if you’re looking to switch things up. It has a chewy, nutty texture and a flavor that lets other ingredients shine. In this dish, Brussels sprouts add even more gut-friendly fiber and a smoky flavor that works wonderfully.

(Related: This Zesty Shredded Brussels Sprouts Salad Makes a Perfect Side Dish This Winter)

Bulgur Salad With Roasted Brussels Sprouts, Tangerine, and Pomegranate

Makes 4 to 6 servings

Ingredients

Salad

• 1 lb Brussels sprouts, trimmed
• 1 Tbsp olive oil
• Salt and pepper
• 1 cup bulgur
• 1¾ cups  water
• ½ cup pomegranate arils
• 1 tangerine, peeled and sliced into rounds
• 1 green onion, sliced
• ¼ cup finely chopped fresh mint

Dressing 

• 2 Tbsp extra virgin olive oil
• 2 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a food processor fitted with a steel blade, shred the Brussels sprouts. Transfer to the prepared baking sheet. Drizzle with the oil, season with salt and pepper, and toss to coat. Spread evenly on the baking sheet and bake for 12 to 15 minutes, until caramelized.
3. In a saucepan, bring the bulgur, water, and a pinch of salt to a boil, reduce to a simmer, and cook for 10 minutes. Remove from the heat, cover, and let stand for 5 minutes or until the liquid has been absorbed. (See Kitchen Tip.)
4. Prepare the dressing and dress the salad: In a large bowl, whisk together the oil, vinegar, mustard, honey, and salt and pepper to taste. Add the bulgur, Brussels sprouts, pomegranate arils, tangerine, green onion, and mint. Toss to mix, and serve at room temperature. Store leftover salad in an airtight container in the refrigerator and eat within 1 day.

Tip: You can prep the bulgur (step three) in advance and store it in the refrigerator for up to five days. You can also cook more than you need for this recipe, adding in the extra to your weekly menu, so that it includes even more whole grains.

Excerpted from Everyday Mediterranean by Vanessa Perrone. Copyright © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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