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Vegan harvest bulgur wheat salad components in a large bowl with a wooden spoon.
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5 from 1 vote

Vegan Fall Harvest Bulgur Wheat Salad

This easy and delicious hearty fall salad is the prefect way to use up late season produce. Make it ahead for easy packed lunches for the week or serve it with our favorite protein for a complete meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: bulgur salad
Servings: 6 servings
Calories: 372kcal
Author: Kaity Farrell

Ingredients

  • 2 cups cooked bulgur wheat cooked according to package, cooled to room temperature
  • 1 cup chopped onion 1/2" pieces
  • 1 cup quartered crimini mushrooms
  • 1 cup halved seedless grapes
  • 1 cup cubed golden beets 1/2" pieces
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

Maple Dijon Dressing

  • 2 tablespoons dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 425˚F. Line baking sheet with parchment paper.
  • Coat beets, onions, and mushrooms in olive oil, salt and pepper.
  • Roast beets, onions and mushrooms at 425˚F for about 15-20 minutes until beets are fork tender fork tender and onions are caramelized.
  • Reduce oven temperature to 350˚F. Toast seeds on a baking sheet for 5 minutes.
  • Add all ingredients to a mason jar, seal tightly with lid and shake vigorously until everything is combined and emulsified. Wrap jar in a towel before shaking as a precaution. 
  • Place cooked and cooled bulgur wheat in a salad bowl. Top with cooked veggies, halved grapes, toasted seeds and chopped herbs. Pour dressing over salad and toss. Taste for seasoning and add more salt and pepper to taste if wanted.
  • Serve at room temperature or chill in refrigerator, covered, until ready to serve.

Notes

  • Store salad in an airtight container and refrigerate for up to 3-4 days. 
  • Optionally add chickpeas for more protein.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 51g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Sodium: 474mg | Potassium: 498mg | Fiber: 11g | Sugar: 12g | Vitamin A: 192IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg