Bulgur and Crispy Kale Salad

Ingredients

• 1½ cups (286 g) hot water
• 1 cup (183 g) bulgur
• 4 cups (270 g) kale leaves, stalks removed
• ¼ cup (40 g) olive oil
• 1 tsp (3 g) smoked paprika
• ½ tsp (1.5 g) garlic powder
• ½ tsp (1.5 g) ground cumin
• ¼ tsp (1 g) kosher salt
• 1½ cups (225 g) cooked butternut squash
• 1⅓ cups (240 g) cooked chickpeas or 400 g canned chickpeas
• ½ cup (75 g) feta cheese (optional)
• ⅓ cup (60 g) diced seeded cucumber
• ⅓ cup (65 g) pomegranate seeds
• ¼ cup (40 g) diced green bell pepper
• ¼ cup (46 g) diced seeded tomato
• ¼ cup (30 g) thinly sliced onion
• ¼ cup (25 g) walnuts
• 1 Tbsp dried cranberries
• ¼ cup (4 g) fresh flat-leaf parsley leaves , for garnish
• ⅓ (79 ml) cup olive oil
• 3½ Tbsp (30 g) apple cider vinegar
• 1½ tsp (22 ml) honey
• 1 tsp freshly ground black pepper
• 1 tsp (2 g) garlic powder
• ¾ tsp (3 g) salt
• Step 1 In a medium bowl , combine the water and bulgur. Cover and set aside for 30 minutes. Drain any excess water from the bulgur.
• Step 3 Add the squash, chickpeas, cheese (if using), cucumber, pomegranate seeds, bell pepper, tomato, onion, nuts, and cranberries to the bulgur and mix well.