How to Make Warm Bulgur & Roasted Veggie Salad with Pomegranate Molasses
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Preheat oven to 425°F (220°C). Toss eggplant, zucchini, pepper, and onion with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
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Roast for 23-25 minutes, stirring once, until golden and tender.
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Meanwhile, cook bulgur per package instructions. Fluff with a fork.
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In a small bowl, whisk pomegranate molasses, lemon juice, and remaining olive oil.
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Toss bulgur, roasted veggies, and dressing in a large bowl. Add chopped parsley and, if desired, feta.
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Serve warm or at room temperature.
Pro Tips for Perfect Warm Bulgur & Roasted Veggie Salad with Pomegranate Molasses
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of dry bulgur wheat, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Warm Bulgur & Roasted Veggie Salad with Pomegranate Molasses?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Warm Bulgur & Roasted Veggie Salad with Pomegranate Molasses?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for dry bulgur wheat?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.