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Pomegranate and Roasted Tomato Bulgur Salad

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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

Prep Time: 35 minutes Cook Time: 10 minutes Total Time: 45 minutes Servings: 4
ingredients
  • 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
directions
  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.
Similar Recipes:
Pomegranate Tabbouleh Salad
Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad
Roasted Butternut Squash and Pomegranate Salad
Pomegranate and Date Lamb Tagine
Quinoa Tabbouleh Salad
Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing
Roasted Cauliflower and Chickpea Quinoa and Arugula Salad with Almonds, Pomegranate and Feta in a Lemony Tahini Dressing
Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing
Quinoa Tabbouleh Salad
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Reader Interactions

Comments

  5. janet says

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

    Reply

  6. Anonymous says

    Kevin,

    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?

    Reply

  15. jeanette says

    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!

    Reply

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