Salads and Side Dishes

Holiday Bulgur with Pomegranate

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

For Dressing:
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.
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