I seriously can not believe it is already October. Where has this year gone? And with that start of October I know what is coming. Winter. As much as we are in denial and enjoying every second of our last few 70 degree days the sun is setting early, the mornings are chilly and the trees are starting to turn colors.
While I will miss those glorious long summer days I do love fall. It is the time for hearty soups, a big salad with a mix of grains and greens and perfect glasses of red wine. This is that salad to enjoy with that glass of red, maybe you still get to eat it outside with the sun shining or maybe it is in front of a fire to warm up the house at night.
This makes a lot of salad, it served a few friends on a Sunday afternoon and left enough for Scott to eat for lunch for two more meals.
Bulgur, Kale and Cranberry Salad
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Keywords: salad vegan
6054478Ingredients
- 1 cup cooked bulgur, cooled
- 3 cups kale
- 1/2 cup diced celery
- 1/2 of 1 small red onion, finely diced
- 1/4 cup dried cranberries
- 1/4 cup sunflower seeds
For the Dressing
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt/Pepper
Instructions
Whisk together olive oil, apple cider vinegar & salt/pepper
In a large bowl add cooled bulgur, kale, cranberries, red onion, celery and sunflower seeds.
Top with dressing and serve immediately.
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