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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pomegranate and Roasted Tomato Bulgur Salad

[heart_this] · Jan 4, 2011 · 20 Comments

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

Food, Main Course, One-Pan, One-Pot, Recipe, Salad, Side Dish, Vegetarian, Whole Grains

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Reader Interactions

Comments

  1. me says

    January 4, 2011 at 2:12 am

    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.
    http://edibleevolution.blogspot.com/search/label/Healthy%20Recipes

    Reply
  2. Blog is the New Black says

    January 4, 2011 at 2:17 am

    Anything with pom is my fav!

    Reply
  3. Mama J says

    January 4, 2011 at 2:29 am

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

    Reply
  4. Amy @ What Jew Wanna Eat says

    January 4, 2011 at 3:06 am

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

    Reply
  5. janet says

    January 4, 2011 at 3:07 am

    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

    January 4, 2011 at 3:12 am

    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
  7. Susan @ SGCC says

    January 4, 2011 at 3:18 am

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

    Reply
  8. Chloe Snacks says

    January 4, 2011 at 5:08 am

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

    Reply
  9. The Girlie Blog says

    January 4, 2011 at 7:11 am

    Colorful and delicious! Looks like a winning dish!

    Reply
  10. Rosa's Yummy Yums says

    January 4, 2011 at 7:39 am

    Beautiful, healthy and delicious!

    Cheers,

    Rosa

    Reply
  11. Sanjeeta kk says

    January 4, 2011 at 9:04 am

    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.

    Reply
  12. Indie.Tea says

    January 4, 2011 at 9:32 am

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

    Reply
  13. Beth (Jam and Clotted Cream) says

    January 4, 2011 at 9:36 am

    So colourful and virtuous. Perfect for a dreary January day

    Reply
  14. Joanne says

    January 4, 2011 at 11:19 am

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

    Reply
  15. jeanette says

    January 4, 2011 at 12:51 pm

    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
  16. SavvyKitchen says

    January 4, 2011 at 3:36 pm

    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 http://www.savvykitchen.blogspot.com. I look forward to continuing reading your blog in 2011!

    Reply
  17. jose manuel says

    January 4, 2011 at 4:42 pm

    Un plato muy interesante, me encanta el bulgur.

    Feliz año

    Reply
  18. Becky at VintageMixer says

    January 4, 2011 at 8:28 pm

    This looks amazing and perfect for this time of year!

    Reply
  19. Kevin says

    January 5, 2011 at 10:56 am

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

    Reply
  20. Helene says

    January 5, 2011 at 3:17 pm

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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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