Citrus Bulgur Salad with Grapefruit, Blood Orange, and Herbs Recipe

Citrus Bulgur Salad with Grapefruit, Blood Orange, and Herbs | Plantsy Vegan Eats

This February grain salad recipe uses grapefruit, blood orange, fresh herbs, and a simple citrus dressing to brighten a basic bowl of bulgur. It is easy to make ahead, works well as a light lunch, and brings winter citrus into the meal in a way that feels fresh and practical.

Yield: 4 servings | Time: 25 minutes, plus cooling time

Ingredients

For the Salad

• 1 cup (180 g) fine or medium bulgur

• 1½ cups (360 ml) boiling water

• ¼ tsp. sea salt

• 1 large grapefruit, segmented

• 1 yellow bell pepper, thinly sliced

• 1 cup (150 g) chopped tomatoes

• 1 cup (30 g) chopped fresh parsley

• ¼ cup (10 g) chopped fresh mint

• 2 tbsp. (20 g) finely chopped green onion

For the Citrus Dressing

• 3 tbsp. (45 ml) fresh grapefruit (or orange) juice

• 2 tbsp. (30 ml) extra-virgin olive oil

• 1 tbsp. (15 ml) fresh lemon juice

• 1 tsp. maple syrup

• ½ tsp. ground coriander

• ¼ tsp. sea salt

• ⅛ tsp. black pepper

For Serving

• Extra citrus segments

• Extra chopped parsley

• Extra black pepper

• Lemon or grapefruit wedges

Directions

1. Add the bulgur and sea salt to a heatproof bowl. Pour the boiling water over the top, cover, and let stand for 12 to 15 minutes, or until the grains are tender and the water is absorbed.

2. Fluff the bulgur with a fork and let it cool to room temperature.

3. Whisk together the grapefruit or orange juice, olive oil, lemon juice, maple syrup, coriander, sea salt, and black pepper.

4. Add the cooled bulgur, grapefruit, sliced bell pepper, tomatoes, parsley, mint, and green onion to a large bowl.

5. Pour the dressing over the salad and toss gently, keeping some of the citrus pieces intact.

6. Let the salad stand for 10 minutes before serving so the grains can absorb the dressing.

7. Serve with extra citrus segments, parsley, black pepper, and lemon or grapefruit wedges.

Make It Yours

For February, keep the grain-and-citrus base and adjust the fruit and herbs based on what looks best.

• Use navel oranges, mandarins, cara cara oranges, or pomelo in place of the grapefruit or blood orange.

• Swap the bulgur for quinoa, farro, brown rice, or couscous.

• Add finely diced cucumber, shaved fennel, or shredded cabbage for more crunch.

• For a more filling bowl, fold in chickpeas, lentils, or roasted carrots.