Fruited Bulgar and Lentil Salad

March 26, 2011

Asking me to create something using random ingredients scares the bejeezes out of me! I would much rather you give me a recipe, I’ll follow it to a ‘T,’ and everything will turn out A-okay.

However, the more I read recipes, try recipes, and experiment in the kitchen, the more I start to get an idea of what flavors would blend well together and understand the ratio of each ingredient.

For this salad recipe, I saw the list of ingredients from a pre-made salad at a cafe. I used those ingredients as inspiration for my version, which took the stress out of trying to determine what ingredients to add to the salad; instead I just had to determine the amount of each ingredient.

I was quite proud of myself, and thankfully it turned out to be a winner!

Fruited Bulgar and Lentil Salad

Yield: 2 cups


1 cup cooked bulgar (for cooking instructions, click here)

1/2 cup cooked red lentils

1/4 cup dried cranberries

1/4 cup dried apricots, chopped

1/2 carrot, shredded

2 Tablespoons pumpkin seeds

1 Tablespoon olive oil

1 Tablespoon fresh lemon juice

1 Tablespoon fresh cilantro, chopped

1 teaspoon dried parsley

1/4 teaspoon salt


1. Combine the bulgar, lentils, cranberries, apricots, carrot, and pumpkin seeds together in a small bowl.

2. Combine the olive oil, lemon juice, cilantro, parsley, and salt together in a separate bowl.

3. Add liquids to bulgar mixture and gently stir to combine.

4. Serve room-temperature or chilled.

I loved the the fresh flavors in this salad.

The fruit provided just a hint of sweetness, while the nuts gave it some crunch.


So far it has been a pretty low-key weekend for me.

Last night Craig and I went to Bikram yoga (loved sweating it out!) and then went and ate huge salads for dinner.

Any time we practice yoga, we immediately crave a fresh salad piled high with veggies and tons of fiber to give our body a good cleansing!!

Today’s plans: cooking/baking in the kitchen, some cleaning, and a date night with Craig! 🙂

Enjoy your weekend!!

    1. Sometimes I wish I could eat as healthy as you. I had a bacon, sausage, spinach, and cheese omelet for lunch. I did have a piece of whole grain toast too.

      1. You totally can!! I’ll just quit my job and come and be your chef!! 😉

        Miss you guys! If we make it to MN this summer, we’ll have to meet up!!

    1. I like the color of the dish you created and the different shapes and textures of the food all in one! Someday I would love to make it, when I feel like I have someone to cook for as well.

    1. Hey, as a fellow runner and foodie, I spent most of my afternoon reading your site. This recipe caught my eye and I just had to try it out for myself (with what I had in my kitchen… I’m in college so that list tends to be limited). I ended up making it with edamame, shredded carrots, cranberries and water chestnuts. Dressed it with lemon juice, agave and olive oil. So delicious! Thanks for the inspiration!!!

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