Joanna Gaines' Bulgur Salad

"There’s something so satisfying about a salad that feels like a full meal—fresh, colorful, and brimming with bold flavors and nourishing ingredients. I found this recipe for Joanna Gaines’ Bulgur Salad in Magnolia Table Volume 2 — A Collection of Recipes for Gathering when I was looking for a side dish to make. I love how bright and herbaceous Bulgur Salad is. Think of it like a cross between tabbouleh and a grain bowl. It’s the kind of dish that’s even better the next day as the flavors meld together in the fridge. And it’s a great canvas for whatever fresh veggies or herbs you have on hand. The beauty of Bulgur Salad is that it’s more of a formula than a rigid recipe. Swap the chickpeas for black beans, use basil instead of mint, or add in whatever leftover roasted veggies you have from dinner. It’s a meal that feels good to eat and makes you feel good after eating it. If you’ve never tried bulgur before, let this salad be your introduction. I promise it will quickly earn a regular spot in your recipe rotation. Serving Ideas Serve it alongside a Grilled Pork Chop, salmon, or shrimp for an easy dinner. Pile it into lettuce cups or pita bread for a refreshing lunch wrap. Top it with a dollop of hummus or tzatziki and a few slices of avocado. Add chopped nuts (like pistachios or almonds) for an extra crunch. "

Preparation Time20 min

Chilling Time1 hr

Cooking Time25 min