My New Favorite Lunch
I used to think kale was just for decoration. I was wrong. This salad changed my mind. It is my new favorite lunch. It is bright, crunchy, and full of happy surprises.
The trick is to chop the kale very fine. This makes it tender. It soaks up all the lovely dressing. I still laugh at how much I enjoy it now. What food did you change your mind about?
A Little Story About Bulgur
Bulgur is just cracked wheat. It cooks by sitting in hot water. No stove needed. It becomes soft and fluffy. It soaks up the orange and lemon juice like a little sponge.
This matters because it adds a comforting, nutty base. It turns a simple salad into a meal that fills you up. Fun fact: People have been eating bulgur for over 4,000 years!
Why We Massage the Kale
We do not actually massage it with our hands. The acid in the lemon and orange juice does the work. You toss it all together and let it sit. The acid softens the tough kale leaves.
This step matters so much. It turns a leafy green into something silky and delicious. It means every bite is a joy. Doesn’t that smell amazing when you mix it?
The Sweet and Salty Bits
The best parts are the little treasures you find. A piece of sweet, chewy cranberry. A crunchy, salty pistachio. A burst of juicy orange. They are like finding hidden gems in your bowl.
My grandson calls them “flavor bombs.” He is right. They make you want another forkful. Do you prefer sweet or salty bits in your salad?
A Salad That Gets Better
Most salads get soggy if you wait. This one is different. Make it in the morning. The flavors will dance together all day. It will be even better by lunchtime.
This matters for a busy life. You can make something good and have it ready. It is a gift to your future, hungry self. Will you try making it ahead of time?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fine-grind bulgur | ⅓ cup | |
| Boiling water | ⅓ cup plus 2 tablespoons | |
| Navel oranges | 2 large | |
| Lacinato kale | 12 ounces | Stems cut into 1-inch lengths (1⅓ cups), leaves sliced into 2-inch-wide strips (8 cups) |
| Lemon juice | ¼ cup | From about 2 lemons |
| Extra-virgin olive oil | 3 tablespoons | |
| Table salt | 1 teaspoon | |
| Pepper | ½ teaspoon | |
| Dried cranberries | ½ cup | Chopped fine |
| Shelled pistachios | ½ cup | Toasted and chopped fine |
My Sunny Winter Tabbouleh Twist
Hello, my dear. Come sit a moment. I want to tell you about my new favorite salad. It’s like a hug from the inside. I love traditional tabbouleh, all fresh herbs and tomatoes. But winter calls for something sturdier, doesn’t it? So I use kale instead. It holds up so nicely. The oranges and cranberries bring little bursts of sunshine. I still smile when I make it. The colors are just so cheerful on a gray day.
Now, let’s make it together. It’s easier than you think. We’ll use the food processor for the kale. It saves your hands from all that chopping. (My hard-learned tip: don’t skip toasting the pistachios! It makes them taste so much richer and nuttier.) Are you ready? Let’s begin.
Step 1: First, we wake up the bulgur. Put it in a bowl. Pour the boiling water right over it. Give it a little stir. Then cover it and let it take a nap. In about ten minutes, it will be soft and fluffy. It’s like magic. I use this time to get my oranges ready.
Step 2: Now for the oranges. Peel them all the way, no white pith left. Hold one over a bowl. Carefully cut out the segments. Catch all the juice! Squeeze the leftover membranes too. We need that sweet juice. Then just chop the segments into bite-sized pieces. Doesn’t that smell amazing?
Step 3: Time for the kale. We’ll use the stems and leaves. Process the stems first until they’re tiny. Then do the leaves in batches. It turns into a lovely confetti. My grandson calls it “green snow.” Put it all in a big, big bowl. The bigger the bowl, the easier to toss!
Step 4: Here comes the flavor. Pour the orange juice, lemon juice, and olive oil over the kale. Add the salt and pepper. Now, get your hands in there! Toss and massage it all together. This softens the kale beautifully. It turns a brighter green. Quick quiz: what does massaging kale do? Share below!
Step 5: Finally, the fun part. Add the fluffy bulgur, orange pieces, cranberries, and pistachios. Gently mix everything. Look at all those colors! Taste a little bit. You can always add a pinch more salt. I love how the sweet and savory flavors dance together. This salad gets even better the next day.
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 4-6 servings
Category: Salad, Side Dish
Three Fun Ways to Make It Your Own
Recipes are just a starting point. Here’s how you can play with this one. I do it all the time. It keeps things interesting. Try one of these twists next time you make it.
The Citrus Swap: Use grapefruit or blood oranges instead of navel oranges. They are a bit more tart and pretty.
The Cheese Please: Crumble some salty feta or creamy goat cheese on top. It adds a wonderful tangy richness.
The Grain Change: No bulgur? Use cooked quinoa or couscous. They work just as well and soak up the dressing.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This salad is quite hearty on its own. But it also loves company. I often serve it with simple grilled chicken or a piece of baked fish. It’s also wonderful stuffed inside a pita pocket for lunch. For a pretty plate, serve it on a big platter with extra pistachios sprinkled on top.
What to drink? For a cozy night, a glass of crisp white wine pairs nicely. For a family meal, I make a big pitcher of sparkling water with a few extra orange slices floating in it. It’s so refreshing. Which would you choose tonight?
Keeping Your Tabbouleh Salad Fresh and Tasty
This salad is a great make-ahead friend. It keeps well in the fridge for three days. Just pop it in a sealed container. The kale actually gets softer and tastier overnight.
I don’t recommend freezing this one. The kale and oranges get too soggy. For reheating, you don’t need to! It’s perfect served cold straight from the fridge. I once took it to a picnic, and it was even better on day two.
You can batch-cook the bulgur. Make a big pot and cool it. Then, just toss your portions together fresh each day. This saves so much time on busy mornings. Storing food well means less waste and more easy meals. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Hiccups
Is your kale too tough? The massage step is key. Toss it really well with the lemon juice and oil. This softens the leaves beautifully. I remember when I skipped this once. We were chewing for ages!
Finding bulgur too chewy? Make sure you use fine-grind bulgur. Also, use boiling water and let it sit covered. It should be tender, not hard. If your salad seems dry, add a tiny splash more olive oil or orange juice.
Getting these steps right builds your kitchen confidence. It also makes sure every bite is full of flavor. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Swap the bulgur for cooked quinoa. It works just as well.
Q: How far ahead can I make it? A: You can assemble the whole salad up to a day ahead. The flavors will meld.
Q: I don’t have pistachios. What can I use? A: Toasted almonds or pepitas are lovely swaps. Use what you love.
Q: Can I double the recipe for a crowd? A: Absolutely. Just use a very big bowl for mixing everything together.
Q: Any optional add-ins? A: A little crumbled feta cheese is delicious here. Fun fact: This salad is packed with vitamin C from the kale and oranges! Which tip will you try first?
A Final Word from My Kitchen to Yours
I hope you love this bright, crunchy salad. It always reminds me of sunny afternoons. Food is best when shared with stories and smiles.
I would love to hear about your kitchen adventures. Tell me what you thought. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Kale Salad with Cranberries Pistachios and Tabbouleh Flavors
Description
A vibrant and hearty kale salad inspired by tabbouleh, featuring sweet dried cranberries, crunchy pistachios, and fresh orange segments.
Ingredients
Instructions
- Stir ⅓ cup fine-grind bulgur and ⅓ cup plus 2 tablespoons boiling water together in bowl. Cover and set aside until grains are softened and water is fully absorbed, about 10 minutes.
- Meanwhile, cut away peel and pith from 2 large navel oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Squeeze remaining juice from membranes to yield 2 tablespoons. Cut each segment crosswise into 3 pieces; set aside.
- Process 1⅓ cups kale stems, cut into 1-inch lengths, in food processor until broken down into ⅛-inch pieces, about 15 seconds, scraping down bowl halfway through; transfer stems to large bowl. Working in 2 batches, process 8 cups kale leaves, sliced into 2-inch-wide strips, until broken down into ⅛-inch pieces, 20 to 25 seconds, scraping down bowl halfway through. Add leaves to bowl with stems.
- Add orange juice, ¼ cup lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon table salt, and ½ teaspoon pepper to kale and toss until kale is evenly coated. Add bulgur; orange segments; ½ cup dried cranberries, chopped fine; and ½ cup pistachios, toasted and chopped fine, and toss until combined. Serve. (Salad can be refrigerated for up to 3 days.)
Notes
- For a time-saving option, you can use pre-chopped kale. Toasting the pistachios enhances their flavor. The salad’s flavors meld and improve after resting for an hour or two.
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