Bulgur Salad With Apricots, Radicchio, Herbs, and Walnuts

Serious Salads

When you want your vegetables to be more than just a side dish.

Bulgur Salad With Apricots, Radicchio, Herbs, and Walnuts

Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients.

This recipe is adapted from Raising the Salad Bar by Catherine Walthers.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:serves 4
  • Active time: 20 minutes
  • Total time:20 minutes

Ingredients

  • 1 cup bulgur wheat
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 small head radicchio, cored and thinly sliced (about 1 cup)
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped fresh parsley leaves
  • 1/2 cup chopped fresh mint leaves
  • 3 scallions, white and green parts, finely sliced
  • 1/2 cup chopped walnuts, toasted if desired
  • 1/4 cup freshly squeezed lemon juice, from 2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 1/2 teaspoons agave nectar or honey
  • Freshly ground black pepper, to taste

Directions

  1. 1.

    Bring a kettle of water to a boil. Place bulgur in a medium bowl with salt, then pour 1-1/4 cups boiling water over top. Cover the bowl tightly with plastic wrap and let sit until all of the water is absorbed, 25 to 30 minutes

  2. 2.

    Combine the cooked bulgur with all of the remaining ingredients and toss well. Season to taste with salt and pepper. Serve cold or at room temperature.