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Try this gorgeous Winter Tabbouleh Salad to add a little sunshine in your life!

The original tabbouleh salad is of course made with tomato and cucumber taking center stage but I’ve come to love this Winter version. Sweet potatoes, fennel and arugula take the starring role in this interpretation. There’s so much flavor and texture in every bite, not to mention it’s super duper nutritious.

I used extra course bulgar wheat which was excellent, it stands up really well to the rest of the ingredients. You can find it here.

How do I cook Bulgur Wheat?

No need to wash it first.
Place 1 cup of the wheat in a heavy duty saucepan, add 2 cups of cold water, cover with lid.
Heat to a boil then turn down to a simmer.
Cook approximately 20 minutes until the water has been absorbed.
Fluff with a fork and use immediately or store in the fridge for up to 4 days.

What about the vinaigrette?

There’s something lovely about an orange vinaigrette, it’s sweet, light, tangy and just feels full of sunshine!

As well as the juice and zest of an orange I added:

apple cider vinegar
maple syrup
Dijon mustard
kosher salt and freshly ground black pepper

YUM!!!!

As with most salads don’t get too hung up on specific ingredients, alternatives could be as follows:

Try switching butternut or delicata squash for the sweet potato
Use dried cranberries instead of dried cherries
Switch your favorite green instead of arugula, such as spinach, kale, romaine, etc
Use Quinoa or Israeli couscous instead of the bulgur wheat
Add some walnuts or pecans for some crunch
Sprinkle over some hemp seeds for extra protein

Winter Tabbouleh

Print Recipe

A hearty Winter Salad with Bulgur Wheat, Root Vegetables and an Orange Vinaigrette.

Author: The Well Fed Yogi

Ingredients

Scale

1 cup bulgur wheat

2 sweet potatoes, peeled and cut into large dice

2–3 tablespoons vegetables stock

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1 packed cup of arugula

1 large bunch fresh parsley, minced

1 large bunch fresh mint, very finely chopped

1 small – medium fennel bulb, cut into a large dice

3 scallions, sliced

1/4 cup dried cherries

1/4 cup pomegranate seeds

For the Orange Vinaigrette:

Juice and zest of an orange

1 tablespoon Dijon Mustard

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon freshly ground black pepper

Approximately 1/2 cup filtered water

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Instructions

Cook the bulgur wheat – instructions above.

Heat the oven to 425F

Place the prepared sweet potatoes on a large baking sheet lined with either parchment paper or a silicone baking mat. Brush lightly with the vegetables stock, sprinkle over freshly ground black pepper and ground cumin.

Put the sweet potatoes in the oven and roast for approximately 25 minutes or until tender and slightly charred. Remove from the oven.

Place the prepared arugula, parsley, mint, fennel, scallions and dried cherries in a large salad bowl. Add the cooked bulgur wheat and combine well.

To make the vinaigrette combine all the ingredients except the filtered water, whisk well together then whisk in the filtered water one tablespoon at a time. Taste, taste, taste!!! and add more pepper, ACV or maple syrup to your liking.

Add the vinaigrette to the salad a couple of tablespoons at a time (you may not need all of it) and toss to combine.

Then add the pomegranate seeds and a few more parsley and mint leaves to garnish.

Serve and enjoy.