Photography by Jason Richardson | Food styling by Mary Valentin
Fresh arugula and black radish are tossed with warm bulgur, juicy pomegranate seeds and crunchy sliced almonds in this flavorful salad. A drizzle of sweet maple-balsamic dressing provides the finishing touch.
Warm Arugula and Bulgur Salad with Black Radish and Pomegranate Seeds
[35 grams] 3 tablespoons (45 milliliters) maple syrup
[15 grams] 1 tablespoon (15 milliliters) lemon juice
[<1 gram] ¼ teaspoon salt
[<1 gram] ⅛ teaspoon black pepper
[140 grams] 10 cups arugula
[50 grams] ½ cup sliced almonds
[75 grams] 1 cup black radish, peeled and julienned (about 1 radish)
[190 grams] 1¼ cup pomegranate seeds
Directions
Bring water to a boil in a small saucepan over high heat. Turn off heat and remove pan from stovetop. Add bulgur to the hot water, cover and let sit for 20 minutes until all water is absorbed. To make dressing, whisk garlic, olive oil, balsamic vinegar, maple syrup, lemon juice, salt and pepper in a small bowl until smooth. Set aside. In a large bowl, add arugula and cooked bulgur, then toss to combine using salad tongs. Add dressing to arugula and bulgur mixture and toss to combine. Add almonds, radish and pomegranate seeds. Toss to combine and serve immediately.
Amari Thomsen, MS, RD is a nutrition scientist at Clif Bar & Company where she contributes her expertise to product innovation and nutrition communications. She is the author of "Idiot's Guides: Autoimmune Cookbook" and is based in San Francisco, California.
