Winter Bulgur Salad
I make this Winter Bulgur Salad all the time when I want something hearty, vibrant, and easy to pull together from pantry staples. It’s a warm-weather-proof grain salad built around roasted sweet potato, baby potatoes, garlicky kale, and bulgur — finished with creamy feta, cannellini beans, crunchy pumpkin seeds and jewel-like pomegranate arils. It’s the kind of dish that works as a weeknight main, a potluck contribution, or a healthy holiday side.
Why you’ll love this dish
This salad hits a sweet spot: comforting roasted veg, chewy bulgur for body, leafy kale for bite, and a bright mustard-maple dressing to tie it all together. It’s budget-friendly, uses seasonal winter produce, and keeps well — which is why I often make a double batch.
“A satisfying bowl that feels special but is simple to make — sweet roast potatoes, tangy feta, and seeds for crunch. My family asked for seconds.”
- Great for meal prep: it keeps its texture and flavor for a few days.
- Balanced nutrition: complex carbs, plant protein (beans + bulgur), greens, and healthy fat from olive oil and pumpkin seeds.
- Flexible: use what’s in the pantry or swap ingredients for dietary needs.
I sometimes pair this with a lighter, fruit-forward salad like winter fruit salad with cinnamon-vanilla dressing when I want a sweeter contrast on the table.
Step-by-step overview
Before you start, here’s the quick process so you know what to expect:
- Roast diced sweet potato, baby potatoes, and red onion until tender and caramelized.
- Cook or soak bulgur according to package instructions so it’s fluffy.
- Massage and finely chop kale to soften it.
- Whisk (or shake in a jar) a mustardy lemon-maple dressing.
- Combine kale, bulgur, roasted veg, cannellini beans, and feta. Toss with dressing.
- Finish with pumpkin seeds and pomegranate for crunch and brightness.
This order keeps salads from getting soggy: cook grains and roast veg first, then assemble just before serving or for meal prep.
What you’ll need
Key ingredients
- 1 small sweet potato, peeled and diced
- 4–5 baby potatoes, diced
- 1/2 red onion, chopped
- 1 bunch kale, finely chopped (stems removed)
- 1/2 cup bulgur, dry
- 1 cup cannellini beans, drained and rinsed
- 1/2 cup feta, crumbled
- 2 Tbsp pumpkin seeds
- 1/4 cup pomegranate seeds
- 2 tsp grainy mustard
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- 2 tsp maple syrup
- 2 Tbsp olive oil
Notes and substitutions:
- Bulgur: quick-cooking and ideal here; swap with quinoa or farro if you prefer (adjust cooking time and liquid).
- Kale: lacinato or curly both work. Massage with a pinch of salt and a splash of lemon to reduce bitterness.
- Feta: goat cheese is a creamier alternative, or use a vegan feta to keep it plant-based.
- Pumpkin seeds: toast them briefly in a dry pan for more flavor.
Cooking method
- Preheat oven to 425°F (220°C). Toss diced sweet potato, baby potatoes, and chopped red onion with 1 Tbsp olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
- Roast until vegetables are tender and edges caramelize, about 25–30 minutes. Let cool slightly.
- Cook bulgur according to package directions (typically simmer with boiling water for 10–12 minutes or soak for quicker/no-cook options). Fluff and let cool.
- Meanwhile, wash and dry the kale. Remove thick stems and finely chop the leaves. Put the kale in a large bowl and, if you like softer greens, massage for 1–2 minutes with a drizzle of olive oil and a pinch of salt.
- Make the dressing: in a mason jar or small bowl add grainy mustard, Dijon, lemon juice, maple syrup, and 2 Tbsp olive oil. Shake or whisk until emulsified.
- To the kale, add the cooled bulgur, roasted vegetables, cannellini beans, and crumbled feta. Pour dressing over and toss until evenly coated.
- Scatter pumpkin seeds and pomegranate seeds on top just before serving for crunch and color.
Short action verbs keep things simple: roast, cook, chop, toss, garnish.
Best ways to enjoy it
This salad is versatile:
- Serve as a main with grilled chicken or salmon on the side for extra protein.
- Serve it warm or at room temperature — the roasted potatoes are lovely straight from the oven.
- For a lighter meal, plate it over mixed greens or scoop onto endive leaves for an elegant appetizer.
- To add a sweet counterpoint on the table, pair it with a creamy dessert or a citrusy salad like ambrosia salad for holiday spreads.
Think color and texture when plating: a shallow bowl with a sprinkle of pomegranate and seeds makes a bright, restaurant-style presentation.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep dressing separate if you plan to store long-term to preserve texture.
- Reheating: Warm individual portions in the microwave for 30–60 seconds, or reheat gently in a skillet until warmed through. Add fresh pomegranate seeds just before serving.
- Freezing: Not recommended; the texture of roasted potatoes and kale changes after freezing and thawing.
- Food safety: Cool components to room temperature before refrigerating. Do not leave the salad out for more than two hours at room temperature.
Pro chef tips
- Cut vegetables to similar sizes so they roast evenly.
- If your bulgur seems dry after cooking, fluff with a fork and toss with a tablespoon of olive oil or a splash of lemon juice to brighten it.
- Massage kale with a touch of dressing or oil to break down fibers and improve tenderness.
- For extra depth, roast the vegetables with a sprig of thyme or a pinch of smoked paprika.
- Toast pumpkin seeds for 2–3 minutes in a dry pan until they pop and scent fills the air — it amplifies the crunch and flavor.
Creative twists
- Make it vegan: swap feta for crumbled baked tofu or omit cheese altogether and increase pumpkin seeds.
- Add roasted beets or carrots for extra color.
- Swap bulgur for farro or barley for a chewier texture.
- Spice it up: add a pinch of chili flakes to the dressing or roast potatoes with harissa.
- Mediterranean spin: add chopped sun-dried tomatoes, olives, and parsley.
Common questions
Q: How long does this salad keep in the fridge?
A: Stored in an airtight container, it keeps well for 3–4 days. Keep dressing separate if you want the bulgur and kale to stay firmer.
Q: Can I make this ahead for a party?
A: Yes. Roast the vegetables and cook the bulgur a day ahead. Chop the kale but don’t dress it until 30–60 minutes before serving to avoid sogginess. Assemble and finish with pomegranate and seeds just before guests arrive.
Q: Is bulgur gluten-free?
A: No. Bulgur is made from wheat and contains gluten. If you need a gluten-free version, substitute cooked quinoa or buckwheat groats.
Q: Can I use canned beans other than cannellini?
A: Absolutely. Chickpeas, great northern, or black beans all work — rinse and drain well.
Q: What’s the best way to keep the pomegranate seeds from getting crushed?
A: Fold them in gently at the very end and sprinkle a few on top as a garnish. Add them right before serving for the best texture.
Conclusion
This Winter Bulgur Salad is a reliable, nourishing recipe that balances roasted sweetness, hearty grains, and bright dressing — ideal for weeknight dinners, meal prep, or holiday spreads. For more winter grain-salad inspiration try this Winter Salad with Bulgur, Radicchio, and Toasted Almonds | The … or explore different herb-forward variations in this Winter Tabbouleh.
Winter Bulgur Salad
Ingredients
For the salad
- 1 small sweet potato, peeled and diced
- 4–5 pieces baby potatoes, diced
- 1/2 cup red onion, chopped
- 1 bunch kale, finely chopped (stems removed)
- 1/2 cup bulgur, dry
- 1 cup cannellini beans, drained and rinsed
- 1/2 cup feta, crumbled Can substitute with goat cheese or vegan feta.
- 2 Tbsp pumpkin seeds Consider toasting for more flavor.
- 1/4 cup pomegranate seeds Add for crunch and brightness.
For the dressing
- 2 tsp grainy mustard
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- 2 tsp maple syrup
- 2 Tbsp olive oil
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- Toss diced sweet potato, baby potatoes, and chopped red onion with 1 Tbsp olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
- Roast until vegetables are tender and edges caramelize, about 25–30 minutes. Let cool slightly.
- Cook bulgur according to package directions (typically simmer with boiling water for 10–12 minutes or soak for quicker/no-cook options). Fluff and let cool.
- Meanwhile, wash and dry the kale. Remove thick stems and finely chop the leaves. Massage the kale for 1–2 minutes with a drizzle of olive oil and a pinch of salt.
Assembly
- Make the dressing by adding grainy mustard, Dijon, lemon juice, maple syrup, and 2 Tbsp olive oil in a mason jar or small bowl. Shake or whisk until emulsified.
- Combine kale, cooled bulgur, roasted vegetables, cannellini beans, and crumbled feta in a large bowl.
- Pour dressing over and toss until evenly coated.
- Scatter pumpkin seeds and pomegranate seeds on top just before serving.
