Winter Tabbouleh

A hearty winter tabbouleh salad

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



1 cup bulgur wheat

2 sweet potatoes, peeled and cut into large dice

23 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


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.