A hearty and vibrant grain salad featuring roasted sweet potatoes, baby potatoes, garlicky kale, and bulgur, finished with creamy feta, cannellini beans, crunchy pumpkin seeds, and pomegranate arils.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Serving Size 4servings
Ingredients
For the salad
1smallsweet potato, peeled and diced
4–5piecesbaby potatoes, diced
1/2cupred onion, chopped
1bunchkale, finely chopped (stems removed)
1/2cupbulgur, dry
1cupcannellini beans, drained and rinsed
1/2cupfeta, crumbledCan substitute with goat cheese or vegan feta.
2Tbsppumpkin seedsConsider toasting for more flavor.
1/4cuppomegranate seedsAdd for crunch and brightness.
For the dressing
2tspgrainy mustard
2tspDijon mustard
2tsplemon juice
2tspmaple syrup
2Tbspolive 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.
Notes
Best when served warm or at room temperature. Pair with grilled chicken or salmon for added protein. Dress right before serving for the best texture.