Skip to main content

Print Recipe


⅓ cup dried bulgur
1 cup boiling water
½ pound Brussels sprouts (2 cups)
½ cup dried cranberries
¼ cup chopped nuts (any type)
¼ cup orange juice
2 Tablespoons vegetable oil
2 Tablespoons vinegar
¼ teaspoon salt
¼ teaspoon pepper


  1. Wash hands with soap and water.
  2. Cover bulgur with boiling water and let stand until soft, about 30 minutes.  Pour off any excess water.
  3. Rinse and trim Brussels sprouts.  Cut in half lengthwise then slice crosswise into thin strips.
  4. In a large bowl combine bulgur, Brussels sprouts, cranberries and nuts.
  5. 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.
  6. Refrigerate leftovers within 2 hours.


  • No nuts? Use sunflower or pumpkin seeds.
  • No dried cranberries? Use any type of dried fruit.
print smallerlarger
5 Cups
Prep time:
45 minutes
Photo of Brussels Sprouts, Cranberry and Bulgur Salad
Hide nutrition box
Hide recipe notes
Photo of Nutrition Facts label for Brussels Sprouts, Cranberry and Bulgur Salad