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If you are looking for a delicious fall recipe that incorporates some of the best ingredients this season has to offer, look no further than this flavorful Autumn Brussels and Cranberry Bulgur Salad! With the perfect balance of citric tartness and the classic bite of salty bacon , this easy yet nutritious dish will not only tickle your taste buds, it will be the eye candy of your table served in these unique squash and pumpkin vessels! Make sure you swing by the Bulk Department for all of your seed, grain, and dried fruit needs!
Whether you pay a visit to the Produce Department, Grocery aisles, fresh Meat counter, or Bulk Department, Earth Fare makes it easy to Shop Smart and Live Healthy with our unparalleled selection of USDA Certified Organic items! Happy Fall, Ya’ll!
Autumn Brussels & Cranberry Bulgur Salad
Ingredients:
- 2/3 cup dried bulgur
- 1 1/2 cup boiling water
- 1 pound Brussels sprouts (4 cups)
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
- 1/3 cup organic orange juice
- 2 Tablespoons vegetable oil
- 2 Tablespoons apple cider vinegar
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon pepper
- 2 strips cooked bacon, crumbled.
- 4 acorn squash or small pumpkins
- Olive Oil to brush
- Skill level: Advanced, Beginner, Intermediate
- Total time: 35 min
- Preparation: 15 min
- Cooking: 20 min
- No. of Ingredients: 13
- Yields: 4 servings
Directions:
- Preheat oven to 350 degrees.
- Cut off the top of the acorn squash or small pumpkin, about 1/3 of the way down. Scoop out inside flesh to make a hallow vessel.
- Lightly brush the inside of the acorn squash or pumpkin with extra virgin olive oil until well coated.
- Place in oven and bake for about 12-15 minutes, or until inside flesh is soft to the touch.
- Remove from heat, let cool.
- For the salad, cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
- Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
- In a large bowl combine bulgur, Brussels sprouts, cranberries and pumpkin seeds.
- In a small bowl, combine orange juice, oil, apple cider vinegar, salt and pepper. Mix until well combined. Pour dressing over salad and toss to coat.
- With a small pair of tongs, fill each acorn squash or pumpkin “bowl” with salad. Top with crumbled bacon pieces before serving.