Bulgur Wheat Salad with Pomegranate + Walnut
Prep time: 
Total time: 
Yield: 6 servings
 
Ingredients
Salad:
  • 1½ cups (300 g) fine-ground bulgur wheat
  • 1 teaspoon sea salt
  • 2 cups (475 ml) very hot water
  • 1 small white onion, finely chopped
  • 1 bunch parsley, chopped
  • ¼ bunch mint, chopped
  • ½ cup (60 g) toasted walnuts, chopped
  • 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
  1. 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.
  2. Toss all remaining salad ingredients in with the bulgur.
  3. For the vinaigrette, whisk together all ingredients.
  4. Add the vinaigrette to the salad and give it a gentle toss; taste and add more salt and pepper as desired.
  5. Serve chilled, with the pomegranate arils and 2 tablespoons walnut sprinkled on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/bulgur-wheat-salad-with-pomegranate-walnut/