Holy moly, it’s already April! Can you believe it? While winter has definitely left the southwest, warm days and cool nights have me craving dishes that are a mix of fresh and crisp, but also warm and comforting. Enter: this Arugula Bulgur Pilaf Salad, made super easily.

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My first encounter with Wild Garden was actually through one of Vegan Cuts’s snack boxes! It contained their travel hummus, which I thought was so cool. Plus, it ended up that it was delicious. Since then, I’ve had the pleasure of trying more of their products like their flavorful marinades and obviously some pilafs. 😉 In case you’re not familiar, WG focuses on Mediterranean foods with their Shawarma and Persian marinades, grain pilafs and tasty assortment of hummus.

I’ve said this before, and I’ll say it again, I LOVE making food from scratch at home. (Duh) But, honestly, making involved sauces or waiting for grains to cook when I’m hungry NOW can be a little tedious. So, when I can have a pilaf ready in 90 seconds (woah) and a sauce or hummus all set to go, I’m a happy camper! Sidenote: the Rice & Lentil Pilaf has butter, so forgo that one.

Before getting into the recipe, I have to say, it’s been in the works for a bit, but technology can be merciless sometimes! I’ve had on and off issues with some of the most-used programs on my computer, namely Lightroom for photo editing and Word. Freezing, not saving, not opening, not even letting me restart my computer. Just complete and utter chaos!

It all came to a head a few days ago, when I was trying to get work done and literally could not do it because of these malfunctions. In the midst of all of this, I thought about how much technical stuff I have to keep track of on the daily to make sure my work life and life in general run semi-smoothly.

If I dwell too long on a thought like that, it can become SO overwhelming, but at the same time I gave myself a little kudos for what I’m able to keep together. It’s times like these, where creativity suffers and convenience becomes extremely helpful. A time where a dish like this arugula bulgur pilaf salad shines!

Using a Bulgur Pilaf from Wild Garden to create a dish that comes together quickly and easily makes this recipe ideal for weeknight meals or a light lunch to bring with you to work. On top of that, I used their Fire Roasted Red Pepper Hummus Dip to create a simple and very delicious dressing.

When the warm pilaf is combined with fresh fruits and vegetables for this gorgeous arugula bulgur pilaf salad, it really creates a dish that is pleasing to eat. With crunchy carrot ribbons, peppery arugula, salty olives, crisp cucumber slices, juicy tomatoes and creamy dressing, how can you resist? And if you’re feeling extra hungry, top this bad boy with roasted chickpeas or steamed tempeh.

You can use Wild Garden’s store locator to find their products near you, or order online! 99% of their selection of marinades, pilafs and hummus are vegan-friendly and I can’t wait to make some more recipes with them.

1 year: Pesto Potato Pizza // 2 years: Artichoke Crab Cakes  // 3 years: Lemon Raspberry Pizookie // 4 years: Banana Cream Chia Pudding // 5 years: Blueberry Yogurt Pierogi

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Yield: 2

Arugula Bulgur Pilaf Salad

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A tangy mix of warm, quick bulgur pilaf with a crunchy refreshing salad, and red pepper dressing. Perfect for Spring! Made with tasty Wild Garden products.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

Arugula Bulgur Pilaf Salad

• 8.8 oz package Wild Garden Bulgur Pilaf
• 2 cups baby arugula, packed
• 1 large carrot, peeled into ribbons
• 1 cup cucumber, halved and sliced
• 1/2 cup grape or cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced and halved
• 3-4 tablespoons kalamata olives

Red Pepper Hummus Dressing

• 1/2 cup Wild Garden Fire-Roasted Red Pepper Hummus
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 tablespoon minced flat leaf parsley
• Salt & pepper, to taste

Instructions

1. In a small sauté pan, warm bulgur pilaf with 1 tablespoon water over medium heat. Cover with lid and stir occasionally until water is absorbed and the pilaf is warmed through (this should only take 2-4 minutes). Adjust heat to low and cover to keep warm.
2. While the pilaf is warming, toss arugula, carrot ribbons, cucumber, tomatoes, red onion and olives together in a large bowl. Set aside or refrigerate until ready to serve.
3. In a small bowl, whisk hummus, lemon juice, water, and parsley together until incorporated. Season with salt and pepper, to taste. Add a pinch of cayenne if you want a little kick!
4. Now, divide pilaf between two dinner bowls, then top each with salad. Drizzle red pepper dressing on top and serve immediately. See? How easy was that?! (Super easy)

Nutrition Information:

Yield:

2

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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This post is in partnership with Wild Garden, all words and opinions are my own. Posts like these help me to keep this blog, and more recipes coming your way! This post contains affiliate links.