Description
For the Salad
1 cup bulgur wheat
2 cups water
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted almonds, chopped
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Orange Vinaigrette
1/4 cup fresh orange juice
1 teaspoon orange zest
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions
In a medium saucepan, bring water to a boil. Add bulgur wheat, remove from heat, cover, and let sit for 15 minutes or until water is absorbed. Fluff with a
fork and let cool.
In a small bowl, whisk together orange juice, orange zest, olive oil, Dijon mustard, honey, garlic, salt, and black pepper to make the vinaigrette.
In a large mixing bowl, combine cooked bulgur, feta cheese, dried cranberries, toasted almonds, red onion, and parsley.
Drizzle the orange vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 20 minutes to enhance flavors.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 350 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop. Finely dice the red onion and chop the fresh parsley. For the bulgur, bring 2 cups of water to a rolling boil. Stir in the bulgur, immediately remove from heat, cover tightly, and let it steam for 15 minutes. Uncover and fluff with a fork, then spread it on a baking sheet to cool completely—this prevents a soggy salad. While the bulgur cools, prepare the vinaigrette. Zest the orange before juicing it to get the required teaspoon of zest. In your small bowl, whisk the orange juice, zest, olive oil, Dijon mustard, honey, and minced garlic vigorously until emulsified. Season with salt and pepper. Finally, in your large bowl, combine the cooled bulgur, feta, cranberries, toasted almonds, red onion, and parsley. Drizzle with the dressing and toss gently until everything is evenly coated.
Serving Suggestions
This vibrant salad is versatile. Serve it as a hearty standalone lunch. It pairs beautifully with grilled chicken, salmon, or lamb chops for a complete dinner. For a picnic or potluck, transport the undressed salad and vinaigrette separately, combining them just before serving to maintain texture. Consider serving on a bed of fresh arugula or spinach for extra greens, or stuff it into pita pockets with a dollop of tzatziki for a handheld meal.
How-to Summary
Toast and chop almonds. Cook bulgur by steeping in boiled water. Let bulgur cool completely. Whisk all vinaigrette ingredients until smooth. Combine all salad ingredients in a large bowl. Gently toss with dressing. Serve immediately or chill briefly.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, store the undressed salad and vinaigrette separately in the fridge for up to 2 days. Combine within 30 minutes of serving.
What can I substitute for bulgur wheat? Quinoa or couscous are excellent alternatives. Cook according to package directions and cool before using.
Is there a vegan alternative for the feta? Omit the feta or use a firm, crumbled tofu marinated in lemon juice and salt. Agave syrup can replace the honey in the dressing.
My salad turned out soggy. What happened? The bulgur was likely too warm when dressed, or the salad was dressed too far in advance. Ensure the grain is completely cool before assembling.
Can I use a different nut? Absolutely. Toasted pine nuts, walnuts, or pistachios would work wonderfully in place of almonds.
Common Mistakes to Avoid
Avoid dressing the salad while the bulgur is still warm, as it will absorb all the dressing and become mushy. Do not skip toasting the almonds; toasting is crucial for depth of flavor and crunch. When making the vinaigrette, ensure you whisk it vigorously to properly emulsify the oil and juice, preventing a separated dressing. Finally, do not over-stir the salad after adding the feta, as it can break down and become pasty.
Conclusion
This Bulgur Wheat Salad with Orange Vinaigrette is a perfect harmony of textures and bright, fresh flavors. It’s a nutritious, make-ahead dish that is as suitable for a quick weekday lunch as it is for entertaining guests. By following the detailed steps and avoiding common pitfalls, you’ll create a stunning salad every time. Enjoy this delicious and versatile addition to your recipe collection.
