Arugula Bulgur Pilaf Salad - A tangy mix of warm, quick pilaf with a crunchy refreshing salad, and red pepper dressing. Perfect for Spring! #vegan #WildGarden #soyfree
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Arugula Bulgur Pilaf Salad

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.
Course Healthy, Light Meal, Salad
Cuisine Healthy, Mediterranean, Soy-free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Author Jackie Sobon of Vegan Yack Attack

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

  • 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.
  • 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.
  • 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!
  • 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)