Bulgur Salad with Grapes and Kale

  • Yield: 6 to 8 servings


1cup bulgur
1/2teaspoon kosher salt, plus more to taste
1cup pecan halves, toasted and roughly chopped
2cups halved green and red seedless California grapes
2cups packed finely slivered kale or Swiss chard leaves
1/2cup chopped Italian parsley
1/4cup thinly sliced scallions
1/4cup lemon juice
2tablespoons extra-virgin olive oil
2teaspoons finely grated lemon zest
1pinch cayenne
1/4teaspoon black pepper


  1. Bring 2 cups of water to a boil in a medium saucepan. Stir in the bulgur and 1/2 teaspoon salt and remove from the heat. Cover and let stand 20 minutes or until most of the water has been absorbed.  Drain well and press to extract any excess water. Let cool and stir in the remaining ingredients. Season well with salt and black pepper. Serve room temperature or chilled.

Recipe courtesy of the California Table Grape Commission