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20 minutes

Bulgur Winter Salad with Lentils

Kale, Apple & Goat Cheese

Cooking time

20 minutes




890 /serving

This festive salad-for-dinner makes great use of a seasonal veg like oven-roasted Brussels sprouts. Toss in some crisp sliced apple for a bit of crunch and savour the warmth of this plant-based delight showcasing hearty kale and lentils laid out over a bed of large-flaked nutty-flavoured bulgur. The cheery vinaigrette is made with balsamic vinegar and sprinkled with dill. Top it all off with our popular Nuts & Seeds salad topper (which features a merry medley of nuts, pepitas and dried cranberries) and crumbly goat cheese and voilà—dinner is served.

We will send you:

  • 225g Brussels sprouts
  • 1 Bunch of dill
  • ½ Bunch of kale
  • 1 Apple
  • 110g Large-flaked bulgur
  • 30ml Balsamic vinegar
  • 25g Nuts & Seeds salad topper
  • 540ml Lentils (canned)
  • 45g Goat cheese
  • 10g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Soy, Sulphites, Cashews, Wheat

You will need:

Medium pot
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
7 g
600 mg
Total Carbs
120 g
22 g
39 g
25 g
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Roast the Brussels sprouts
Preheat the oven to 450°F. Cut off and discard the root ends of the Brussels sprouts; halve lengthwise (or quarter if large). On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, stirring halfway through, 14 to 16 minutes, until tender. Remove from the oven and set aside in a warm spot.
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Cook the bulgur
While the Brussels sprouts roast, in a medium pot, combine the bulgur, 1 cup water (double for 4 portions), ½ the remaining spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Mise en place
While the bulgur cooks, remove the kale leaves from the stems, discarding the stems; roughly chop the leaves. Core and thinly slice the apple into half-moons. Pick the dill fronds off the stems, discarding the stems; finely chop the fronds. Drain and rinse the lentils.
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Make the salad
In a medium bowl, combine the balsamic vinegar, ½ the dill and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P. Add the kale; using your hands, massage the kale, 1 to 2 minutes, until softened. Add the apple and ½ the goat cheese; toss well.
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Plate your dish
Divide the bulgur between your plates. Top with the lentils, roasted Brussels sprouts and kale salad. Garnish with the Nuts & Seeds salad topper, remaining goat cheese and dill. Bon appétit!