Brussels Sprouts, Cranberry and Bulgur Salad

Name: Brussels Sprouts, Cranberry and Bulgur Salad
Prep time: 45 minutes
Yield: 5 Cups

You'll please everyone with this delicious salad. It's quick to make for a holiday meal or a healthy lunch.

Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Prep time: 45 minutes
Makes: 5 Cups
Nutrition Facts: View label

Ingredients

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 black pepper

Directions

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

Notes

No nuts? Use sunflower or pumpkin seeds.
No dried cranberries? Use any type of dried fruit.

Featured in a Food Hero Monthly

Comments

Submitted by rfallihee on Mon, 11/20/2023 - 15:23

This is really great with quinoa in case of gluten-intolerance. Otherwise, I recommend blanching the Brussels sprouts for one minute in a pot of boiling water after shredding them. This helps with the digestibility issues of raw brassicas, and is still nice and fresh-tasting. If you have a micro-zester, adding in a little orange zest to the dressing amps up the flavor of the finished salad to another level. We made this recipe as a recent cook-along, and it was very popular and really surprised participants at the flavor and simplicity!

Submitted by Erin Maidlow on Tue, 12/12/2017 - 11:03

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.