Pomegranate and Roasted Tomato Bulgur Salad

Pomegranate and Roasted Tomato Bulgur Salad

Last year I made a pomegranate tabbouleh salad which I really enjoyed for its lightness and freshness. Shortly after writing about it, Janet from Taste Space let me know about a similar pomegranate bulgur salad that also sounded good. Unfortunately I was missing one of the key ingredients, the aleppo pepper, so I decided to hold off on making it. I recently came across some aleppo pepper and I picked it up immediately! It was the perfect time to try the light and healthy sounding pomegranate bulgur salad. I kept the recipe pretty much as it was, though I could not resist adding feta for some saltiness and honey for some sweetness to balance out the tartness from the pomegranate and lemon. I was quite pleased with the results! The salad has an amazing freshness brought by the lemon and mint and there in a nice blend of flavours and textures. I also like the balance of sweetness, spiciness, tartness and saltiness. As good as the salad was the first day, the leftovers were even better. The flavours had more of a chance to come out and the heat from the aleppo pepper was definitely stronger the next day. I will definitely be making this salad again and I think that next time I might add some roasted eggplant.

Pomegranate and Roasted Tomato Bulgur Salad

Pomegranate and Roasted Tomato Bulgur Salad

Servings: 4
  • 2 cup water
  • 1 cup bulgur
  • 1 pint grape tomatoes (cut in half)
  • 1 cup chickpeas
  • 1/4 cup pomegranate seeds
  • 1/4 cup feta
  • 1/4 cup almond slivers (toasted)
  • 1 lemon (zest)
  • 1 handful mint (chopped)
  • salt to taste
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon aleppo pepper flakes
  1. Bring the water to a boil, turn off the heat, mix in the bulgur and let sit, covered for 20 minutes.
  2. Meanwhile, place the grape tomatoes on a baking sheet with the cut side up and broil until softened, about 6-8 minutes.
  3. Mix the bulgur, tomatoes, chickpeas, pomegranate seeds, feta, almond slivers, lemon zest, mint, and salt in a large bowl.
  4. Mix the pomegranate molasses, lemon juice, oil and pepper flakes in a small bowl.
  5. Toss the salad in the dressing to coat.


me said...

HI, I love your blog. I really enjoy your healthy posts.
Look forward to following it in the New Year. Check out my blog when you have a chance.

Blog is the New Black said...

Anything with pom is my fav!

Mama J said...

This is one seriously delicious looking salad. I can't wait to try it!

Amy @ What Jew Wanna Eat said...

What a great recipe! I'm all about bulgar these days. I just may have to try this!

janet said...

I am so glad you liked the salad, Kevin. :) The feta sounds like a wonderful addition, as well as possibly eggplant. :)

Anonymous said...


I can't find Aleppo pepper in my area, but I have heard that the overall taste is somewhat like a cross between Cayenne and sweet Paprika. Would a mixture of these be a suitable substitute do you think?

Susan @ SGCC said...

What a gorgeous salad! Love all those beautiful, bright colors.

Chloe Snacks said...

This looks great! Exactly what i need after the heavy food overload from the holidays!

The Girlie Blog said...

Colorful and delicious! Looks like a winning dish!

Rosa's Yummy Yums said...

Beautiful, healthy and delicious!



Sanjeeta kk said...

Wow! The salad looks so colorful & healthy. Am going to try it for my current event "Wholewheat for breakfast" on my site. Thanks for the recipe.

Indie.Tea said...

Hmm, that looks so delicious. And gorgeous too - what color!

Beth (Jam and Clotted Cream) said...

So colourful and virtuous. Perfect for a dreary January day

Joanne said...

I love the fresh flavors in this salad! It jives perfectly with my get healthy new year's resolution!

jeanette said...

What a gorgeous salad, love all the bright colors, especially now that it's winter. Nice fresh flavors with a kick from the aleppo pepper. Will definitely had to try this!

SavvyKitchen said...

Thanks for sharing all these great recipes! I've started a new cooking blog myself and would any feedback or comments you can give, so please be sure to check out The Savvy Kitchen at www.savvykitchen.blogspot.com. I look forward to continuing reading your blog in 2011!

jose manuel said...

Un plato muy interesante, me encanta el bulgur.

Feliz año

Becky at VintageMixer said...

This looks amazing and perfect for this time of year!

Kevin said...

Daniel: This salad would still be great with the cayenne and sweet paprika substitution for the aleppo pepper.

Helene said...

Lot's of great flavors going on in this salad Kevin. Happy New Year!

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