Winter Bulgur Salad with Olive Dressing


For a lighter take on a whole grain salad, this base uses equal parts bulgur and chopped cauliflower.

Total Time:
25 mins


  • 1 cup bulgur

  • 2 cup boiling water

  • ½ medium head cauliflower, chopped (2 cups)

  • ½ cup pitted kalamata and/or green olives, coarsely chopped

  • 3 tablespoon fresh lemon juice

  • 3 tablespoon extra-virgin olive oil

  • 1 clove garlic, minced

  • Freshly ground black pepper

  • 4 cup torn chicories like escarole, radicchio, and/or endive

  • 6 celery stalks, thinly bias sliced

  • 4 ounce feta cheese, crumbled


  1. Place bulgur in a large heat-proof bowl. Pour the boiling water over bulgur; cover. Let stand 15 minutes.

  2. Meanwhile, place cauliflower in a food processor. Pulse three to five times, until just finely chopped.

  3. For Olive Dressing: In a small bowl stir together olives, lemon juice, olive oil, and garlic. Season with black pepper to taste.

  4. Drain bulgur; return to bowl. Stir in cauliflower. Arrange the bulgur mixture, chicories, celery, and cheese on a platter. Serve with Olive Dressing.

    Winter Bulgur Salad with Olive Dressing
    Andy Lyons

Nutrition Facts (per serving)

361 Calories
21g Fat
35g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 361
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 744mg 32%
Total Carbohydrate 35g 13%
Total Sugars 3g
Protein 10g
Vitamin C 33.9mg 170%
Calcium 219mg 17%
Iron 1.9mg 11%
Potassium 643mg 14%
Folate, total 142.1mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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