| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 15 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
Instructions
- For the bulgur: In medium saucepot over medium-high heat, bring the chicken stock to a boil. Add the bulgur, cover and reduce the heat to medium-low. Simmer the bulgur until tender, about 15 minutes. Let stand 5 minutes, and then fluff with fork.
- For the cider vinaigrette: Combine the vinegar, shallots and agave nectar in small glass jar with a tightly fitted lid. Shake to combine. Add the oil and shake vigorously to emulse. Season with salt and pepper. Set aside until ready for use.
- For the salad: In a large mixing bowl, gently combine the bulgur, almonds, apricots, kale and red onions. Add the vinaigrette and mix until thoroughly dressed. Season with salt and pepper. Serve garnished with the chives.
Nutrition Facts
| Calories | 369 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 166 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 10 grams |
| Protein | 11 grams |
| Sugar | 8 grams |
Reviews
I love this salad! The flavors are well balanced.
I have made this several times over the past few years & it is always a hit. At a company potluck it was the first item to disappear. I have made with bulgar & quinoa, like both but lean toward quinoa for the health benefit. I use this recipe as a guideline, use what I have on hand & play with the amounts of each ingredient. I once used dried mandarin oranges ipo apricot, & today will use dried mangos. I always add more kale. Love the dressing, but it can be tweaked too (honey ipo agave, etc.). A great base recipe that I will continue to use.
Absolutely can not stop eating this!
yummy
Very delicious! I love anything with kale in it. I always have bulgar in the house because I use it frequently. I prepared the recipe as written with one exception…I did not boil the bulgar. Instead, I prepared it as I would when making my tabouli; put the bulgar in a bowl and pour boiling water over it. Leave it to soften in the water for about 20 minutes and then scoop it up in your hands and squeeze out the excess water. The bulgar will be nice and fluffy, and adds a little extra texture that you don’t get when it’s boiled. I will definitely make this again. Maybe even tonight.
This was delicious! I made it to take to a friends house for dinner and everyone raved about how good it was. I doubled the dressing. It was a very subtle flavor and really complemented the bulgar well.
Really really delish! I took soome liberties with the ingredients of the salad to accomodate what I had on hand: used wheat cous cous in place of bulgur, honey in place of agave, cranberries in place of apricots and candied pecans in place of almonds; I also added more kale… Hmm, looks like I changed a lot. But in reality it’s all about the method and the dressing (which I kept pretty consistent. The end result was outstanding.
Decided to try because I was intrigued by the ingredients and every “Guy” recipe I have made have been outstanding. Did not have bulgur so I too used quinoa with excellent results. Looking forward to making this again. Excellent!!!
I also used quinoa. This was my first time making quinoa and it was excellent. I didn’t add the apricots and it was still very tasty. Nice and light. Great side dish for any meal. Will make this again.
Loved it!! Made this last night. Only change was I used quinoa instead of bulgur. You had that tangy/tart/sweet thing going between the red onion and the apricots with the vinaigrette. Liked using the baby kale too, a nice change from arugula or baby spinach. Will be making again. Thanks.