The combination of colors and flavors in this nutrient-dense salad is sure to please an array of palates.

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Ingredient Checklist


Instructions Checklist
  • Place bulgur in a medium bowl. Bring 1 cup water to a boil and pour over bulgur.

  • Stir, cover bowl with a large plate, and let rest for 30 minutes to absorb liquid. Meanwhile, place walnuts in a small skillet over medium-low heat. Cook about 3 minutes, shaking pan often, or until nuts are lightly browned. Remove from heat and set nuts aside to cool.

  • Once the liquid is absorbed, fluff bulgur with a fork. Add chopped watercress to the grains and gently toss to mix.

  • Lay out four large plates (or use bowls if you prefer). On each one, place equal portions of the bulgur mixture, cabbage, carrots, fennel, plum slices, grape halves, figs, and goat cheese

  • To make the dressing, whisk together maple syrup, vinegar, and mustard in a small bowl. Season with salt and pepper. Spoon an equal portion of dressing over each salad and garnish with toasted walnuts.


Nutritional information includes 1/4 teaspoon of added salt.

Nutrition Facts

401 calories; fat 10g; saturated fat 4g; carbohydrates 71g; insoluble fiber 11g; sugars 34g; protein 12g; sodium 362mg; calcium 149mg; iron 3mg.