Winter salads are generally more about grains than summer salads. In the winter we crave more warming filling foods and in the summer we want light and crispy. This winter tabbouleh salad has everything you need as a side dish for a cold winter’s evening. The best part about this salad is if you don’t like any of the ingredients you can skip them or add ones you do love and it will taste just as good.
Ingredients:
- 1/4 cup raisins
- 1 cup medium bulgur wheat
- 3/4 cup cauliflower florets, finely chopped
- 1 small fennel bulb, trimmed, coarse outer leaves removed, chopped
- 1 lemon, juiced
- 1/4 cup chopped parsley
- 1/4 cup mint leaves, chopped
- 3 spring onions, finely chopped
- 1/2 cup chopped walnuts, toasted
- 1/2 cup pomegranate seeds
For the Dressing:
- 1 small garlic clove, finely chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 2 tablespoon pomegranate molasses
- 1 teaspoon honey
- 4 tablespoons extra virgin olive oil
Instructions:
- Soak the raisins in boiling water for 20 minutes.
- Soak the bulgur in hot water for 15 minutes. Drain and transfer to a serving bowl. Add the cauliflower, fennel, and lemon juice, and stir to combine.
- Make the dressing by putting the garlic, cumin, cinnamon, pomegranate molasses, and honey in a bowl and stir together. Gradually pour in the oil, whisking continuously until combined.
- Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, and walnuts. Pour over the dressing and mix well. Then add the pomegranate seeds.
