Brussels Sprouts, Cranberries and Bulgur Salad

Source: Food Hero

Serving size: 1 cup

Servings per recipe: 5

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

View Nutrition Facts


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


medium pot with lid, cutting board and sharp knife, measuring cups and spoons, large bowl, small bowl or jar with lid


  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.

More About Brussels Sprouts

How to Select

Choose firm, compact, bright green brussels sprouts heads. Buy on stalk when possible.

How to Store

Refrigerate brussels sprouts in a plastic bag with some air holes up to 1 week. Freeze: Blanch, cool, and freeze in plastic bags.

How to Prepare

Cut round sprouts from stems. Trim off yellow outer leaves. Rinse in cold water. Boil, microwave, or steam until tender. Bake, sauté, or braise. Add to soups, stews, and casseroles. Toss with pasta, garlic and oil. Good served with butter, salt and pepper, with grated cheese, or with lemon juice and almond slivers.