Wednesday, November 06, 2013

Bulgur Kale Salad with Cranberries and Almonds

Bulgur Kale Salad with Cranberries and Almonds

It's been a while since I've shared something from the "spatula" side of this blog's title, and while I have some more kids clothes posts in the works I thought I would just quickly post this in the midst, since it was really yummy and is just perfect for fall.  And I want to keep track of the recipe for myself for the future!

This salad was inspired by one from Whole Foods, but I added the almonds and I didn't actually look at their ingredient list so it may differ in other ways.  The orange juice and sherry vinegar balance each other well, giving it a bit of sweetness but also enough acidity.  I just threw it together, so this is actually less a recipe with formal amounts than a general idea, but it should be enough of an idea to recreate it I think.

  • Dried bulgur wheat (or grain of your choice)
  • Dried cranberries
  • Kale (smaller/more delicate leaves are preferable if possible)
  • Slivered almonds
  • Shallots (or red onion)
  • Olive oil
  • Orange juice
  • Sherry vinegar (or red wine vinegar)
  • Salt to taste
My favorite way to prepare bulgur wheat is to put it in a heat-safe bowl and pour boiling water over it to just a bit more than cover it, then let it sit covered until the water is absorbed - so that's what I did here, adding the cranberries in before the water so that they would get a bit rehydrated too.  Finely chop the kale (removing large pieces of stem), and lightly toast the almonds.  Finely dice the shallots (I used just a little bit of shallots - less than half of a small head).  Add all the ingredients to the bowl of bulgur and cranberries and toss!  If you are unsure how much OJ/vinegar/olive oil to use, I used about equal parts OJ and vinegar I'd say (maybe somewhat more OJ), and you can start with less than you think you'll need and adjust until it seems like enough.

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