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Brussels Sprouts, Cranberry and Bulgur Salad


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. 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 sprouts, 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.
Photo of Brussels Sprouts, Cranberry, and Bulgur Salad
Prep time: 45 minutes
Makes: 5 Cups
Nutrition Facts: View Label


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.