Pecan Bulgur Salad Recipe

Name: Pecan Bulgur Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup medium or coarse bulgur*; 1 1/2 teaspoons salt; 2 cups boiling-hot water; 1/2 cup pecans; 1 small tomato; 1/4 English cucumber; 2 tablespoons fresh lemon juice; 1 teaspoon honey; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cumin; 1/2 teaspoon cayenne, or to taste; 1/4 teaspoon freshly ground black pepper; 3 tablespoons olive oil; 2 tablespoons chopped fresh dill fronds; 1 cup loosely packed salad greens such as frisee; *bulgur is available at natural food stores, specialty food shops and some supermarkets.

Servings: persons

1/3 cup medium or coarse bulgur*
1 1/2 teaspoons salt
2 cups boiling-hot water
1/2 cup pecans
1 small tomato
1/4 English cucumber
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh dill fronds
1 cup loosely packed salad greens such as frisee
*bulgur is available at natural food stores, specialty food shops and some supermarkets.

1
In a bowl combine bulgur, 1 teaspoon salt, and water.
2
Let bulgur soak, uncovered, until softened, 20 to 25 minutes.
3
While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes.
4
Cool pecans and chop.
5
Seed tomato and chop.
6
Chop cucumber.
7
In a large bowl whisk together lemon juice, honey, spices, pepper, remaining teaspoon salt, and oil until emulsified.
8
Drain bulgur in a sieve and press out any excess water.
9
Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well.
10
Divide greens between 2 plates and top with bulgur.

1268

kcal

Calories

141

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 16 ingredients. The key ingredients include: 1/3 cup medium or coarse bulgur*, 1 1/2 teaspoons salt, 2 cups boiling-hot water, 1/2 cup pecans, and more.

Yes, Pecan Bulgur 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.

Pecan Bulgur Salad

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