Bulgur Pomegranate Walnut Salad
When it comes to salads, the key is striking a perfect balance between flavors, textures, and nutrition. This bulgur pomegranate walnut salad is combining nutty, sweet, and tangy notes with a touch of freshness. Whether you're looking for a side dish that impresses at dinner parties or a wholesome meal for busy weekdays, this salad is a winner.
Ingredients
- 1 cup fine bulgur wheat
- ¾ cup boiling water
- 1 can red kidney beans
- 1 small red onion
- ½ cup pomegranate seeds
- ⅓ cup chopped walnuts
- ⅓ cup chopped parsley
Dressing
- 2 tbsp olive oil
- 2 tbsp pomegranate syrup
- 1 tbsp maple syrup
- 1 whole lemon juice
- 1 tbsp sumac
- salt to taste
Instructions
- Place the bulgur in a large bowl. Pour the boiling water over it, cover, and let sit for about 5-10 minutes, or until the bulgur absorbs the water and is tender. Fluff with a fork and let it cool.
- In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, maple syrup, sumac and salt.
- In the bowl with the cooled bulgur, add the pomegranate seeds, kidney beans, toasted walnuts, parsley, and red onion.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.
- Serve immediately or let it chill for 20–30 minutes to allow the flavors to meld.