Bulgur Salad with Arugula, Pomegranate Seeds, and Toasted Hazelnuts
1 cup uncooked bulgur wheat
1 1/2 cups boiling water
1/2 cup hazelnuts
3 cups packed baby arugula
1 cup pomegranate seeds
1 stalk celery, thinly sliced
In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes.
Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub them together to remove skins. Set aside until cool enough to handle, then chop nuts.
Stir arugula, pomegranate seeds, celery and hazelnuts into bulgur. Serve.
*Recipe and image courtesy of Whole Foods Market.*