Bulgur Wheat and Kale Salad Recipe

Name: Bulgur Wheat and Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium chicken stock; 1 cup bulgur wheat; 1 tablespoon apple cider vinegar; 1 teaspoon minced shallot; 1/2 teaspoon agave nectar; 3 tablespoons olive oil; Kosher salt and freshly cracked black pepper; 1/2 cup toasted almonds; 1/3 cup diced dried apricots; 1/4 cup finely julienned kale; 1/2 small red onion, shaved; 2 teaspoons finely sliced fresh chives

Servings: persons

2 cups low-sodium chicken stock
1 cup bulgur wheat
1 tablespoon apple cider vinegar
1 teaspoon minced shallot
1/2 teaspoon agave nectar
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
1/2 cup toasted almonds
1/3 cup diced dried apricots
1/4 cup finely julienned kale
1/2 small red onion, shaved
2 teaspoons finely sliced fresh chives

1
For the bulgur: In medium saucepot over medium-high heat, bring the chicken stock to a boil.
2
Add the bulgur, cover and reduce the heat to medium-low.
3
Simmer the bulgur until tender, about 15 minutes.
4
Let stand 5 minutes, and then fluff with fork.
5
For the cider vinaigrette: Combine the vinegar, shallots and agave nectar in small glass jar with a tightly fitted lid.
6
Shake to combine.
7
Add the oil and shake vigorously to emulse.
8
Season with salt and pepper.
9
Set aside until ready for use.
10
For the salad: In a large mixing bowl, gently combine the bulgur, almonds, apricots, kale and red onions.
11
Add the vinaigrette and mix until thoroughly dressed.
12
Season with salt and pepper.
13
Serve garnished with the chives.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 cups low-sodium chicken stock, 1 cup bulgur wheat, 1 tablespoon apple cider vinegar, 1 teaspoon minced shallot, and more.

Yes, Bulgur Wheat and Kale Salad 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.

Bulgur Wheat and Kale Salad

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