Recipe: Bulgur and Arugula Salad

This salad was built on a simple formula: Pick a grain, pick a green, pick a dried fruit or nut, add another vegetable and some cheese to the mix. Think about what you like, and what might complement what you like.

Serves 2 as a main dish

For the salad:
    • 1 cup bulgur
    • 4 cups arugula
    • ½ cup dried cranberries
    • ¼ cup feta cheese, crumbled
    • 1 avocado, sliced
    • salt
    • 1 lemon
    • extra virgin olive oil
    • Dijon mustard
    • red wine vinegar

Bring two cups water to a boil. Add the bulgur and salt to taste, then simmer 20 minutes or so until the water is absorbed. Uncover, place a dishtowel over the pot, and cover again. Let the bulgur sit about 10 minutes. (This helps it to become fluffy.)

While the bulgur is cooking, make the dressing: mix about two tablespoons Dijon mustard with about a quarter-cup red wine vinegar. Add the juice of half the lemon, then about a half-cup extra virgin olive oil and a large pinch of salt. Whisk with a fork to combine.

When the bulgur is ready, toss it in a bowl with the dressing, arugula, and dried cranberries. Add more lemon juice, salt, vinegar, or olive oil to taste.

Serve, garnishing individual servings with feta and avocado.

To read about how Anastatia Curley came up with this spring salad, click here.

For the dressing:

Presented by

Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project. More

Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project. She now lives in Cambridge, Massachusetts, where she writes, cooks, and caters local and sustainable meals.

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