Oregon State University OREGON STATE UNIVERSITY

Brussels Sprouts, Cranberry and Bulgur Salad

Photo of Brussels Sprouts, Cranberry, and Bulgur Salad
Prep time: 45 minutes
Cooking time:
Makes: 5 cups
Nutrition Facts: View Label(s)

Ingredients

1⁄3 cup
dried bulgur
1 cup
boiling water
1⁄2 pound
(2 cups) Brussels Sprouts
1⁄2 cup
dried cranberries
1⁄4 cup
nuts, chopped
1⁄4 cup
orange juice
4 1⁄2 teaspoons
oil
2 Tablespoons
vinegar
1⁄4 teaspoon
salt
1⁄4 teaspoon
pepper

Directions

  1. Cover bulgur with boiling water and let stand until soft, about 30 minutes.  Pour off any excess water.
  2. Rinse and trim Brussels sprouts.  Cut in half lengthwise then slice crosswise into thin strips.
  3. In a large bowl combine bulgur, Brussels sprout strips, cranberries and nuts.
  4. In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper.  Mix or shake well.  Pour dressing over salad and serve.
  5. Refrigerate leftovers within 2 hours.
Last updated: 12/12/17

1 Comments for "Brussels Sprouts, Cranberry and Bulgur Salad"

We did a few cafeteria tastings with this recipe last week. I made a small batch for myself with brown rice due to a gluten issue, and it was really tasty. To my surprise, the elementary students also really liked the recipe. I had a few suggest using apples in it for some extra crunch, which I agree would be really good. We used sunflower seeds to avoid any nut allergies, but I think with walnuts, it would be even better.

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