May 26, 2015

Roasted Broccoli and Grape Salad with Bulgur

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Light and summery, this roasted broccoli and grape salad is packed with a bulgur pilaf, sunflower seeds and a delicious honey mustard drizzle! Dairy free and vegetarian with a vegan option.

Two white bowls filled with Bulgur Salad.

My obsession with broccoli is still going strong.

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.

A white bowl filled with Broccoli Bulgur Salad with grapes scattered around.

How To Make Broccoli Bulgur Salad

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.

A white bowl filled with Bulgur Salad with broccoli and grapes.

Additional Salad Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Recipe for light and summery roasted broccoli and grape salad with bulgur. With a bulgur pilaf, grapes, broccoli and a honey mustard drizzle!

Roasted Broccoli and Grape Salad with Bulgur

Yield: about 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Light and summery, this roasted broccoli and grape salad is packed with a bulgur pilaf, sunflower seeds and a delicious honey mustard drizzle! Dairy free and vegetarian with a vegan option. 

Ingredients

For the bulgur:

  • 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

For the veggies:

  • 1 medium red onion, sliced
  • 6 cups chopped broccoli florets
  • 1 ½ tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the salad:

  • 2 tablespoons honey*
  • 2 tablespoons dijon mustard
  • 1 tablespoon olive oil
  • 1 cup halved red grapes
  • ¼ cup sunflower seeds

Instructions

  1. Preheat the oven to 400ºF.

To make the bulgur:

  1. 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.
  2. 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.
  3. Fluff the bulgur with a fork, then stir in the parsley and salt. Set aside to cool for about 5 minutes.

To make the veggies:

  1. 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.
  2. 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.

To assemble the salad:

  1. In a small bowl, whisk together the honey, mustard and olive oil until well combined. Set aside.
  2. 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.
  3. 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!

Notes

*To keep this vegan - use maple syrup instead of the honey.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 837mgCarbohydrates: 26gFiber: 7gSugar: 13gProtein: 6g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Mediterranean / Category: Side Dish
Dairy Free, Fourth of July, Lunch, Main Dish, Meatless, Nut Free, Recipes (ALL), Salad, Seasonal, Side Dish, Soy Free, Vegan, Vegetarian, Weeknight
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