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    You are in: Home / Recipes / Bulgur, Pomegranate and Walnut Salad Recipe
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    Bulgur, Pomegranate and Walnut Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    dicentra's Note:

    Food & Wine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. Let cool slightly, then chop coarsely.
    2. 2
      Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute.
    3. 3
      Add the bulgur and stir to coat with the oil. Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low, cover and cook without stirring for 20 minutes.
    4. 4
      Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
    5. 5
      Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
    6. 6
      Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.

    Ratings & Reviews:

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    Nutritional Facts for Bulgur, Pomegranate and Walnut Salad

    Serving Size: 1 (380 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.1
     
    Calories from Fat 155
    39%
    Total Fat 17.3 g
    26%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 222.4 mg
    9%
    Total Carbohydrate 55.0 g
    18%
    Dietary Fiber 13.8 g
    55%
    Sugars 6.9 g
    27%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    sun-dried tomato olive oil

    pomegranate molasses

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