Tis the season for high calorie side dishes like mashed potatoes and that sweet potato thing that has more sugar than an ice cream truck. I love dishes like those, and they certainly make me feel the comforts of home, but they are instant triggers for a New Year’s resolution. Instead of replacing all the fun, incorporate one healthy side into your big meals. Your guests with appreciate a lighter touch to the meal and will be begging for dessert instead of being too full to think about it. This Holiday Bulgur is exactly what I have in mind. I love the texture of bulgur because of the individual grains (as opposed to gloppy potatoes). Crunchy and sweet pomegranate give it a great bite, and chopped pecans add the holiday touch I was looking for.
Makes: 6 servings
Prep Time: 15 minutes Total Time: 20 minutes
1 cup raw bulgur
1 pomegranate, seeds removed
1 cup toasted pecans, roughly chopped (you can use sliced almonds if you prefer)
1/3 cup dried cranberries, rehydrated
1/3 cup packed parsley, thinly sliced
1/3 cup finely chopped red onion
salt and pepper to taste
1/3 cup vegetable oil
1/4 cup apple cider vinegar
2 tbs pomegranate molasses (if you can’t find this, use 1 tbs pomegranate juice, 1 tbs molasses)
1 tsp cinnamon
1/2 tsp coriander
1/2 tsp cumin
- Bring roughly 3 cups of water to a boil. Cook the bulgur pasta method for about 10 minutes or until tender. Strain the bulgur in a fine strainer and rinse with cold water to stop the cooking process, set aside.
- To make the dressing, whisk together all of the ingredients except for the oil. Add the oil in a steady stream, whisking constantly to incorporate. The dressing can be made ahead of time and brought to room temperature before serving.
- Combine all of the salad ingredients and season with salt and pepper. Drizzle the dressing over top and toss well to combine.
- The salad can be served cold or at room temperature.