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!
Bulgur Wheat - 75ml
Macadamia Nuts - 20g
Dijon Mustard - 5ml
Golden Syrup - 15ml
Lemon - 1
Cashew Nut Cream Cheese - 50ml
Fresh Dill - 3g
Apple - 1
Green Leaves - 20g
Spinach - 20g
Celery Stalk - 1
Dried Cranberries - 20g
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!
Bulgur Wheat - 150ml
Macadamia Nuts - 40g
Dijon Mustard - 10ml
Golden Syrup - 30ml
Lemon - 1
Cashew Nut Cream Cheese - 100ml
Fresh Dill - 5g
Apple - 1
Green Leaves - 40g
Spinach - 40g
Celery Stalks - 2
Dried Cranberries - 40g
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!
Bulgur Wheat - 225ml
Macadamia Nuts - 60g
Dijon Mustard - 15ml
Golden Syrup - 45ml
Lemons - 2
Cashew Nut Cream Cheese - 150ml
Fresh Dill - 8g
Apples - 2
Green Leaves - 60g
Spinach - 60g
Celery Stalks - 3
Dried Cranberries - 60g
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!
Bulgur Wheat - 300ml
Macadamia Nuts - 80g
Dijon Mustard - 20ml
Golden Syrup - 60ml
Lemons - 2
Cashew Nut Cream Cheese - 200ml
Fresh Dill - 10g
Apples - 2
Green Leaves - 80g
Spinach - 80g
Celery Stalks - 4
Dried Cranberries - 80g
Woolies Products in this dish
