¼ cup (40 g) dried fruit (such as raisins, dates, figs, or apricots), chopped small
Vinaigrette:
¼ cup (60 ml) extra virgin olive oil
3 tablespoons water
3 tablespoons pomegranate molasses
3 tablespoons honey
¼ teaspoon sea salt
⅛ teaspoon ground black pepper
Other:
Arils from 1 pomegranate, for garnish
2 tablespoons toasted walnuts, for garnish
Instructions
Put the bulgur and sea salt in a medium bowl and pour the water on top; cover the bowl and let it sit until the bulgur absorbs the water, about 15 minutes. There probably won't be, but if there is excess water, drain the bulgur in a fine mesh sieve, pressing with the back of a spoon. Fluff the bulgur with a fork.
Toss all remaining salad ingredients in with the bulgur.
For the vinaigrette, whisk together all ingredients.
Add the vinaigrette to the salad and give it a gentle toss; taste and add more salt and pepper as desired.
Serve chilled, with the pomegranate arils and 2 tablespoons walnut sprinkled on top.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/bulgur-wheat-salad-with-pomegranate-walnut/