This Bulgur Wheat, Sweet Potato, Kale Salad with Red Wine Vinaigrette will help keep you on track while still feeling healthy and satisfied!
It’s the last day of January – how are your healthier living resolutions going?
You must be thinking I’m crazy for not posting a last minute Super Bowl recipe, but let’s be real – there are way too many out there and there are people that actually just want to eat healthier on the Super Bowl. This Bulgur Wheat, Sweet Potato, and Kale Salad with Red Wine Vinaigrette is my latest creation, a hearty salad that’s mostly raw, super filling, and keeps well for lunch or dinner the next day!
By now you must know that I’m not one to serve up light, flimsy salads. If I’m going to have a salad, it better have some great color, awesome texture, and bright flavors that my mouth will love and that’s why this whole grain salad makes me happy.
If you’ve never cooked with bulgur wheat, I recommend you getting a bag as soon as possible and testing it out. It’s got a milder flavor than quinoa, yet it’s easier to cook! Actually, there’s no cooking involved. All you need to do is pour boiling water over the bulgur wheat and let sit and soak for an hour! It’s just so simple and the grain is super hearty and delicious. You could definitely pour any other liquid like vegetable or chicken broth for extra flavor!
Talking about flavor, this red wine vinaigrette made with Holland House’s Red Wine Vinegar is out of this world. Super simple, yet the flavors of each ingredient make it one of my favorite dressings to whisk together. “A robust and full-bodied wine vinegar offering a pleasing concentration of flavors and rich red appearance consistent with Premium California red wine.” A touch of local honey, some fantastic olive oil, and a squeeze of mustard round out this vinaigrette – try it out and it will become a favorite over those rich, creamy dressings packed with calories!
As you can see, the ingredients are pretty simple: soaked bulgur wheat, shredded raw kale, roasted sweet potatoes, and sunflower seeds. You can definitely switch up the ingredients and this and use whatever you have on had: try shredded collard greens or broccoli; roast parsnips or turnips for the sweet potatoes; sprinkle in any kind of nut or dried fruit for added textures! But be sure to grab a bag of bulgur wheat – it’s economical, delicious, and so good for you!
Thanks for stopping by – hope you get to enjoy this recipe with your family soon.
- 1 sweet potatoes, peeled and diced
- 2 cups soaked bulgur wheat
- 1 cup shredded raw kale
- 2 tablespoons sunflower seeds
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- ½ teaspoon mustard
- pinch of salt
- Preheat oven to 425F. Toss diced sweet potatoes with olive oil and salt. Roast for 25-30 minutes until tender.
- Toss the warm sweet potatoes with the bulgur wheat, kale, and sunflower seeds.
- Whisk together the dressing ingredients and drizzle over salad. Toss until coated and serve room temperature or chilled.
Disclaimer: This is sponsored post was written by me on behalf of Holland House Cooking Wines and Vinegars.