Cherry, Kale & Bulgur Salad

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • ¾ cup bulgur 175 mL
  • 1 navel orange
  • ¼ cup olive oil 60 mL
  • 2 tbsp white wine vinegar 30 mL
  • 2 tsp Dijon mustard 10 mL
  • ½ tsp salt 2 mL
  • 4 cups stemmed and thinly sliced kale 1 L
  • ½ cup pitted and halved fresh or frozen cherries 125 mL
  • ¼ cup thinly sliced red onion 60 mL
  • ⅓ cup finely crumbled feta or goat cheese 75 mL

Directions

  • Step 1

    Cook and drain bulgur according to package directions. Let cool. Meanwhile, finely grate 1 tsp (5 mL) orange zest into large bowl.

  • Step 2

    Segment an orange by using sharp knife to cut thin slices off the top and bottom ends of the orange to allow fruit to stand on end. Run knife in sections - following the shape of the fruit - down the orange to slice off peel and pith. Holding peeled orange over large bowl, cut along either side of membranes to release skinless orange segments (called supremes) into the bowl, catching the orange juice. Push segments to one side of bowl and whisk oil, vinegar, mustard and salt with orange juice.

  • Step 3

    Add bulgar, kale, cherries and red onion to bowl. Toss well. Stir in cheese.

Tip

Substitute ruby red grapefruit for the orange.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 290
  • Fat 17 g
  • Saturated Fat 3.5 g
  • Carbs 30 g
  • Sugar 3 g
  • Protein 8 g
  • Cholesterol 5 mg
  • Fibre 7 g
  • Sodium 420 mg