Bulgur Salad with Spinach, Pine Nuts and Asparagus

Name: Bulgur Salad with Spinach, Pine Nuts and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 1 cup Uncooked Bulgur; 2 Tablespoons Extra Virgin Olive Oil; 2 cloves Garlic, Minced; 1/2 bunches Asparagus, Ends Trimmed And Cut Into A Dice; 4 cups Baby Spinach; 1 whole Lemon; 2 pinches Coarse Salt And Freshly Ground Pepper; 3 ounces, weight Softened Goat Cheese; 1/4 cups Pine Nuts, Toasted; 1/4 cups Fresh Basil, Thinly Sliced

Servings: persons

2 cups Water
1 cup Uncooked Bulgur
2 Tablespoons Extra Virgin Olive Oil
2 cloves Garlic, Minced
1/2 bunches Asparagus, Ends Trimmed And Cut Into A Dice
4 cups Baby Spinach
1 whole Lemon
2 pinches Coarse Salt And Freshly Ground Pepper
3 ounces, weight Softened Goat Cheese
1/4 cups Pine Nuts, Toasted
1/4 cups Fresh Basil, Thinly Sliced

1
Pour the water and bulgur into a saucepan.
2
Bring to a boil, reduce heat and simmer for about 15 minutes, or until tender.
3
There shouldnt be any water left.
4
Heat the oil in a medium skillet over medium heat.
5
Add the garlic and bloom 30 seconds.
6
Add the asparagus and cook until crisp-tender and it pops in color, about 4 minutes.
7
Season with salt and pepper.
8
Add the bulgur to the skillet and stir in the spinach.
9
Toss everything to combine.
10
Give a good squeeze of lemon juice over the whole mess.
11
Taste it.
12
Throw in some more salt and pepper.
13
Serve on a big platter dolloped with the goat cheese and garnished with the pine nuts and thinly sliced basil.
14
And more lemon.
15
Oh yes.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Water, 1 cup Uncooked Bulgur, 2 Tablespoons Extra Virgin Olive Oil, 2 cloves Garlic, Minced, and more.

Yes, Bulgur Salad with Spinach, Pine Nuts and Asparagus falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!