This lovely and refreshing salad is the perfect meal to savour with family and friends. It’s loaded with crunchy apple slices, toasted macadamia nuts, herby dill cashew nut cream cheese, dried cranberries, bulgur wheat, and green leaves, all coated in a golden syrup & mustard dressing.
Apple & Nut Bulgur Salad
Apple & Nut Bulgur Salad
with cashew nut cream cheese & dried cranberries
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Apple
- Apples
- Bulgur Wheat
- Cashew Nut Cream Cheese
- Celery Stalk
- Celery Stalks
- Dijon Mustard
- Dried Cranberries
- Fresh Dill
- Golden Syrup
- Green Leaves
- Lemon
- Lemons
- Macadamia Nuts
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SIMMER
Boil the kettle. Place the rinsed bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
TOAST
Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a bowl, combine the Dijon mustard, the golden syrup, the juice from 1 Lemon wedge, and 20ml of olive oil. In a small bowl, combine the cashew nut cream cheese with ½ of the chopped dill, and season.
ALWAYS BETTER TOGETHER
Slice ½ of the rinsed apple into thin wedges and place in a salad bowl. Add the cooked bulgur, the rinsed green leaves, the rinsed Spinach, the sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined.
TASTE THE SUMMER VIBES
Plate up a heaping helping of the beautiful salad. Garnish with dollops of dill-cashew nut cream cheese, the toasted nuts, the dried cranberries, and the remaining dill. Serve with a Lemon wedge. Wow!
SIMMER
Boil the kettle. Place the rinsed bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
TOAST
Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a bowl, combine the Dijon mustard, the golden syrup, the juice from 2 Lemon wedges, and 40ml of olive oil. In a small bowl, combine the cashew nut cream cheese with ½ of the chopped dill, and season.
ALWAYS BETTER TOGETHER
Slice the rinsed apple into thin wedges and place in a salad bowl. Add the cooked bulgur, the rinsed green leaves, the rinsed Spinach, the sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined.
TASTE THE SUMMER VIBES
Plate up a heaping helping of the beautiful salad. Garnish with dollops of dill-cashew nut cream cheese, the toasted nuts, the dried cranberries, and the remaining dill. Serve with a Lemon wedge. Wow!
SIMMER
Boil the kettle. Place the rinsed bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain (if necessary), fluff with a fork, and set aside.
TOAST
Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a bowl, combine the Dijon mustard, the golden syrup, the juice from 3 Lemon wedges, and 60ml of olive oil. In a small bowl, combine the cashew nut cream cheese with ½ of the chopped dill, and season.
ALWAYS BETTER TOGETHER
Slice 1½ of the rinsed Apples into thin wedges and place in a salad bowl. Add the cooked bulgur, the rinsed green leaves, the rinsed Spinach, the sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined.
TASTE THE SUMMER VIBES
Plate up a heaping helping of the beautiful salad. Garnish with dollops of dill-cashew nut cream cheese, the toasted nuts, the dried cranberries, and the remaining dill. Serve with a Lemon wedge. Wow!
SIMMER
Boil the kettle. Place the rinsed bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain (if necessary), fluff with a fork, and set aside.
TOAST
Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a bowl, combine the Dijon mustard, the golden syrup, the juice from 4 Lemon wedges, and 80ml of olive oil. In a small bowl, combine the cashew nut cream cheese with ½ of the chopped dill, and season.
ALWAYS BETTER TOGETHER
Slice the rinsed Apples into thin wedges and place in a salad bowl. Add the cooked bulgur, the rinsed green leaves, the rinsed Spinach, the sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined.
TASTE THE SUMMER VIBES
Plate up a heaping helping of the beautiful salad. Garnish with dollops of dill-cashew nut cream cheese, the toasted nuts, the dried cranberries, and the remaining dill. Serve with a Lemon wedge. Wow!
Frequently Asked Questions
What is the preparation time for Apple & Nut Bulgur Salad?
The preparation time for Apple & Nut Bulgur Salad with cashew nut cream cheese & dried cranberries is between 10 and 25 minutes.
What is the total time required to make Apple & Nut Bulgur Salad with cashew nut cream cheese & dried cranberries?
The total time required to make Apple & Nut Bulgur Salad with cashew nut cream cheese & dried cranberries is between 25 and 45 minutes.
How many servings does Apple & Nut Bulgur Salad provide?
4 servings
What are the main ingredients in Apple & Nut Bulgur Salad?
Apple, Apples, Bulgur Wheat, Cashew Nut Cream Cheese, Celery Stalk, Celery Stalks, Dijon Mustard, Dried Cranberries, Fresh Dill, Golden Syrup, Green Leaves, Lemon, Lemons, Macadamia Nuts, Spinach
What is the nutritional information of Apple & Nut Bulgur Salad?
Calories: 849, Carbs: 142 grams, Fat: grams, Protein: 20.9 grams, Sugar: 46.7 grams, Salt: 475 grams
How do I prepare Apple & Nut Bulgur Salad?
DRESSING: In a bowl, combine the Dijon mustard, the golden syrup, the juice from 2 lemon wedges, and 40ml of olive oil. In a small bowl, combine the cashew nut cream cheese with ½ of the chopped dill, and season. TOAST: Place the chopped macadamia nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ALWAYS BETTER TOGETHER: Slice the rinsed apple into thin wedges and place in a salad bowl. Add the cooked bulgur, the rinsed green leaves, the rinsed spinach, the sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined. TASTE THE SUMMER VIBES: Plate up a heaping helping of the beautiful salad. Garnish with dollops of dill-cashew nut cream cheese, the toasted nuts, the dried cranberries, and the remaining dill. Serve with a lemon wedge. Wow! SIMMER: Boil the kettle. Place the rinsed bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
What should be prepared from my kitchen to make Apple & Nut Bulgur Salad?
Apple, Apples, Bulgur Wheat, Cashew Nut Cream Cheese, Celery Stalk, Celery Stalks, Dijon Mustard, Dried Cranberries, Fresh Dill, Golden Syrup, Green Leaves, Lemon, Lemons, Macadamia Nuts, Spinach
How many calories does Apple & Nut Bulgur Salad have?
849 calories
How much fat content does Apple & Nut Bulgur Salad have?
grams
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