Bulgur Salad with Arugula, Pomegranate Seeds, and Toasted Hazelnuts

With only six ingredients, this salad from Whole Foods Market still boasts immense flavor and is packed with nutrition!

Bulgur Salad with Arugula, Pomegranate Seeds, and Toasted Hazelnuts

Ingredients

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

Preparation

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.*