"This bulgur salad can be made well in advance - I prepared all the different bits early this morning and assembled when it was time to eat - and can be stored in the fridge for a couple of days."
Bulgur Salad with Sautéed Swiss Chard, Pickled Red Onions and an Herby Vinaigrette
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A Note from Feedfeed
This bulgar salad only gets better as it sits. It's one of those meals that's great for prepping in advance and keeping in the fridge when you need to quickly throw dinner together. Easily eaten solo, but jazz it up with your favorite proteins or additional veggies.
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This bulgur salad can be prepared way in advance if you're looking for an easy grab-and-go dinner! Make double the pickled onions so you can add it to any meal you'd like.
Prep time 20mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
For the Pickled Onions
ingredients
- 1 small red onion, thinly sliced
- 2 tablespoons white vinegar
- 1 tablespoon water
For the Bulgur
ingredients
- 1 cup extra coarse/coarse bulgur
- 1 3/4 cups water
- 1 teaspoon salt
- 1 teaspoon olive oil
For the Sautéed Swiss Chard
ingredients
- 1 tablespoon olive oil
- 7 ounces swiss chard, de-stemmed, stems thinly sliced, leaves chopped
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sumac
- 2 tablespoons raisins
- 1 tablespoon pine nuts
For the Herby Vinaigrette
ingredients
- 2 lemons, juiced and zested
- 2 tablespoons olive oil
- 1/2 cup dill, chopped
- 1/2 cup parsley, chopped
- 1/2 cup mint, chopped
Method
Step 1
SAUTE THE CHARDS While the bulgur is steaming, wash and chop about 200g of chards (I mixed baby bok choy and Swiss chards). Chop the stems finely and set the leaves aside. Heat 1 tbsp olive oil in a pan and add the chopped stems first. Fry for a minute or so, then add the leaves, along with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp sumac (optional). Next add 2 tbsp raisins (you can sub for cranberries) and 1 tbsp pine nuts (you can sub for walnuts if you don’t have them). Saute until the chards are cooked through.
Step 2
Assemble everything in a large bowl and serve.
For the Pickled Onions
Step 1
In a small bowl, add all ingredients, tossing the red onions fully into the vinegar. Cover and let marinade.
For the Bulgur
Step 1
Add all ingredients into a medium sauce pot. Steam until all the water has evaporated, 20 minutes. Transfer the bulgur to a wide tray and spread it out to let the steam escape. This is so that the bulgur remains fluffy, all grains separate. Reserve.
For the Herby Vinagrette
Step 1
In a small bowl, whisk together all ingredients. Reserve dressing.
For the Swiss Chard
Step 1
Heat the olive oil in a large pan and add the chopped stems first. Fry for a minute or so, then add the leaves, along with salt, pepper, sumac. Sauté until greens are wilted and tender, 15-20 minutes.
Step 2
Next add raisins and pine nuts. Cook for an additional 2-3 minutes.
For the Assembly
Step 1
Add bulgur to the bottom of a large serving bowl. Pile on the Swiss chard and toss with all of the vinaigrette. Garnish with pickled onions and enjoy.