Pomegranate seeds add beautiful color and juicy flavor to this simple grain salad balanced with peppery arugula and crunchy bits of celery.
- 1 cup uncooked bulgur wheat
- 1 1/2 cup boiling water
- 1/2 cup hazelnuts
- 3 cups packed baby arugula
- 1 cup pomegranate seeds
- 1 stalk celery, thinly sliced
In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes.
Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub them together to remove skins. Set aside until cool enough to handle and then chop them.
Stir arugula, pomegranate seeds, celery and hazelnuts into bulgur. Serve.
Per Serving: 250 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 25mg sodium, 38g carbohydrate (10g dietary fiber, 7g sugar), 8g protein