A hearty Winter Salad with Bulgur Wheat, Root Vegetables and an Orange Vinaigrette.
1 cup bulgur wheat
2 sweet potatoes, peeled and cut into large dice
1 drizzle of olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1 packed cup of arugula
1 large bunch fresh parsley, minced
1 large bunch fresh mint, very finely chopped
1 small – medium fennel bulb, cut into a large dice
3 scallions, sliced
1/4 cup dried cherries
1/4 cup pomegranate seeds
For the Orange Vinaigrette:
Juice and zest of an orange
1 tablespoon Dijon Mustard
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Approximately 3/4 cup good quality olive oil
Cook the bulgur wheat – instructions above.
Heat the oven to 425F
Place the prepared sweet potatoes on a large baking sheet lined with either parchment paper or a silicone baking mat. Drizzle very lightly with olive oil and dust with kosher salt, freshly ground black pepper and ground cumin.
Put the sweet potatoes in the oven and roast for approximately 25 minutes or until tender and slightly charred. Remove from the oven.
Place the prepared arugula, parsley, mint, fennel, scallions and dried cherries in a large salad bowl. Add the cooked bulgur wheat and combine well.
To make the vinaigrette combine all the ingredients except the olive oil, whisk well together then whisk in the olive oil one tablespoon at a time. Taste, taste, taste!!! and add more salt, pepper or olive oil to your liking.
Add the vinaigrette to the salad a couple of tablespoons at a time (you may not need all of it) and toss to combine.
Then add the pomegranate seeds and a few more parsley and mint leaves to garnish.
Serve and enjoy.