Roasted vegetable, bulgur and apple salad

While vegetables are best fresh in spring and summer, roasted vegetables are excellent in the remaining months of the year, with which we can prepare not only stews (for which we mainly use them in winter), but also excellent and nutritious salads. Season the veggies with olive oil, great all-round spices, and bake until tender, naturally sweet, and truly delicious.

The recipe for this salad is also great because we can adapt it to our tastes and the ingredients we have to choose from. Make a salad with:

• all vegetables: broccoli or cauliflower, sweet potatoes or yellow pumpkin, fennel, peppers, onions, carrots…

• any cereal: bulgur, quinoa, couscous, rice…

• all nuts: cashews, pistachios, hazelnuts, walnuts…

• any fruit: apples, pears… (fruits are excellent in salads!)

• and magnificent topping: excellent lemon, balsamic, mustard…

You can choose anything and customize the salad. However, when you prepare it several times, you can also change the main ingredients selected and prepare a whole new salad and new flavors each time. Since this salad has everything we need for a nutritious meal, it’s a fantastic stand-alone meal and, if desired, prepare a side of your choice.

You can also prepare the salad in advance and take it with you to work, school… Eat the garnish the same day, but if you store all the ingredients for the salad and the garnish separately and you combine just before serving, salad preparation in the fridge will last another day or two. . In this case, sprinkle the apple with a little lemon juice so that it does not blacken, or cut it just before serving.

First, here are some great, nutritious salad ideas that are suitable for a stand-alone meal:

• Salad of brown rice, green beans and pickled onions

• Roasted pumpkin salad, feta, balsamic vinaigrette and candied walnuts

• Colorful salad with roasted broccoli, croutons, egg and mustard vinaigrette

• Salad of chickpeas, artichokes, feta and lemon sauce

• Quinoa salad with baked sweet potatoes, motovilc and mozzarella

You will find many other salad ideas under the Salads label.

Find even more great and healthy recipes at!


INGREDIENTS (for 2-4 people):

Ingredients for the salad:

1/2 head of broccoli (or cauliflower)

1 sweet potato (or yellow pumpkin)

1/2 fennel

olive oil

1 teaspoon of mixed herbs (thyme, rosemary, tarragon…)

Pepper to taste

1 handful unsalted cashews (or other nuts and/or seeds)

120 g bulgur (or any other cereal)

Filling ingredients:

juice of 1 lemon

6 tablespoons oil

1 teaspoon agave syrup or honey

1 pinch of salt

Pepper to taste

1/4 teaspoon ground garlic

1 large bunch of fresh parsley


Cut the broccoli into florets, peel the potatoes and cut them into cubes, and the fennel into slices. Transfer the vegetables to a bowl, pour over the oil and sprinkle with spices and mix well. Line a baking sheet with parchment paper, arrange the vegetables on it and bake for about 30 minutes in a preheated oven at 200 degrees.

Cook bulgur in salted water according to package directions. Then, drain it well if any water remains and let it cool to room temperature.

Chop the parsley and transfer to a bowl. Add all other filling ingredients and mix or shake well.

Transfer cooked bulgur to a large bowl, add roasted vegetables and apples and sliced ​​or diced cashews. Drizzle with topping and toss gently and serve.


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