Roasted Broccoli and Grape Salad with Bulgur
Fresh broccoli and juicy sweet grapes get all cozy together in this unexpected yet awesome dish! Combined with hearty, whole grain bulgur and a honey mustard drizzle, this roasted broccoli and grape salad should totally make its way to your dinner table.
My obsession with broccoli is still going strong. I feel like I neglected this healthy green veggie for way too long and now I must make up for lost time.
And with the weather getting warm and toasty, my obsession with all things fruit has also commenced for the season. This also means that our grocery bill has, ahem, gone up a bit, since I just cannot help myself and need to buy any and all fruit that looks good every single time I go to the store.
While most of that fruit goes straight into my belly for snacking, some does make its way into savory dishes. Like this salad!
So. Let’s talk this salad. I know it may sound like a slightly (or completely?) weird combo but it just works. Or at least in my opinion (and the husband agreed so I’m going with it). Plus, you can have it on the table in 35 minutes – which is always a plus.
We have some broccoli and red onion that are roasted in the oven with just a little olive oil, salt and pepper.
We have some sweet grapes, some crunchy sunflower seeds and a touch of honey and dijon mustard that are whisked together to make the perfect quick drizzle.
It’s all combined with a sort of bulgur pilaf that is just so tasty I could eat it all by itself. And actually, even if you don’t want to make this salad, I would highly encourage you to make just the bulgur portion as a side dish! It so rivals any regular rice pilaf! Bulgur for the win!
Light. Fresh. Flavorful! I like to serve this salad with some hummus and pita bread … because um, as I’ve mentioned before, I think the husband and I eat more than normal people.
What can I say, I like food? I think that’s already pretty obvious. With a capital O.
- 1 tablespoon olive oil
- 1 cup (medium grind) bulgur
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- ¼ cup fresh parsley, chopped
- ¼ teaspoon salt
- 1 medium red onion, sliced
- 6 cups chopped broccoli florets
- 1 ½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1 tablespoon olive oil
- 1 cup halved red grapes
- ¼ cup sunflower seeds
- Preheat the oven to 400ºF.
- Set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the bulgur and garlic. Cook, stirring frequently, until toasted and fragrant, about 2 minutes. Pour in the broth. Increase the heat and bring the mixture to a boil. Give it a stir, then cover and reduce the heat. Allow the mixture to simmer gently for about 12 to 15 minutes, until the bulgur is tender and the liquid has been absorbed. Remove from the heat.
- Fluff the bulgur with a fork, then stir in the parsley and salt. Set aside to cool for about 5 minutes.
- While the bulgur is cooking, add the red onion and broccoli to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine and spread in an even layer.
- Bake for about 15 to 18 minutes, stirring once halfway through, until the veggies are tender but the broccoli still has a slight bit of crunch. Remove from the oven and let cool slightly.
- In a small bowl, whisk together the honey, mustard and olive oil until well combined. Set aside.
- Add the slightly cooled veggies and bulgur to a large bowl and toss to combine (breaking up any sort of big “clumps” of bulgur). Add in the grapes and sunflower seeds and toss again.
- Spoon some of the salad onto a dish. Top with a good drizzle of the honey mustard. Serve immediately. I like to sprinkle on some extra sunflower seeds as a garnish!
Cookie Monster Cooking