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


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.*

1 reply
  1. Renee
    Renee says:

    I am literally salivating right now. Is it weird that it’s 7:30 in the morning and this is what I want for breakfast? Looks like someone needs to make a trip to whole foods.

    Now where did I put my keys….

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