recipe adapted from Whole Foods website
Pomegranate seeds add beautiful color and juicy flavor to this simple grain salad balanced with peppery arugula and crunchy bits of celery.
1 cup uncooked bulgur wheat
1 1/2 cups boiling water
1/2 cup pecans
3 cups packed baby arugula
1 cup pomegranate seeds
1 stalk celery, thinly sliced
2 oz goat cheese, crumbled
Dressed with1 tbsp Extra Virgin Olive Oil
1 tbsp White Balsamic Vinegar
1/2 tbsp dijon mustard
sea salt & pepper, to taste
In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes.
Preheat oven to 350°F. Spread pecan on a rimmed baking sheet and toast until lightly golden, 8 to 10 minutes. Set aside until cool enough to handle, and then chop them.
Whisk together dressing and set aside.
Stir arugula, pomegranate seeds, celery and pecans into bulgur. Pour dressing on top and stir until combined. Add goat cheese and gently toss. Serve.
For all of my vegan friends out there, you could easily omit the goat cheese and it would be just as delicious. I wanted to add a little creaminess to the dish and had goat cheese on hand but thought twice about putting it in the salad. We are off to Taekwondo and then I am on to back-to-school night # 2. I am excited because tomorrow is my day off and I hope to fill it with exercise, good eats and a little rest and relaxation.
Have a great evening!