Brussels Sprouts, Cranberry, and Bulgur Salad
Serves: 5

Brussels Sprouts, Cranberry, and Bulgur Salad

Try this yummy colorful salad as a dinner side dish or a simple lunch!

Prep/Cook time: 45 minutes


  • 1/3 cup dried bulgur
  • 1 cup boiling water
  • 1/2 pound (2 cups) Brussels Sprouts
  • 1/2 cup dried cranberries
  • 1/4 cup nuts, chopped
  • 1/4 cup orange juice
  • 4 1⁄2 teaspoons oil
  • 2 Tablespoons vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Serving Size: 1 cup
Total Fat9 g
Saturated Fat1 g
Cholesterol0 mg
Sodium130 mg
Total Carbohydrate23 g
Dietary Fiber5 g
Total Sugars10 g
Added Sugars included3 g
Protein3 g


  1. Cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
  2. Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
  3. In a large bowl combine bulgur, Brussels sprout strips, cranberries and nuts.
  4. In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper. Mix or shake well. Pour dressing over salad and serve.
  5. Refrigerate leftovers within 2 hours.

Recipe Source: recipes – brussels sprouts cranberry and bulgur salad

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