Name: Minty Winter Salad with Crispy Bulgur-Chestnut Topping
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2–3 medium sweet potatoes, peeled and diced; salt, to taste; pepper, to taste; 2 Persian cucumbers, scrubbed, seeded, and diced; 1 large carrot, peeled and grated; 1/3 cup dried cranberries, such as Gefen, or pomegranate arils; 1 large firm but ripe green pear, unpeeled, diced; 4–5 tablespoons orange juice; 3 tablespoons Tuscanini Olive Oil; 2 tablespoons lemon juice; 2 tablespoons fresh mint leaves, washed; 1 full tablespoon natural maple syrup, such as Gefen; 1 teaspoon Dijon mustard; 1 teaspoon sumac; 1 cup bulgur (I use fine bulgur); 2 cups hot water; 1/3 cup diced Tuscanini Chestnuts; 3/4 teaspoon natural maple syrup, such as Gefen; 3/4 teaspoon honey; pinch salt; pinch cardamom

Minty Winter Salad with Crispy Bulgur-Chestnut Topping

I created this vibrant salad by combining varying textures and flavors. I love how it’s visually appealing and incredibly enjoyable to eat. The combo of mint and citrus in the dressing is so refreshing and ties it all together. The crispy garnish adds a surprising, welcome crunch. An unforgettable salad!

Ingredients

Salad

2–3 medium sweet potatoes, peeled and diced
salt, to taste
pepper, to taste
2 Persian cucumbers, scrubbed, seeded, and diced
1 large carrot, peeled and grated
1/3 cup dried cranberries, such as Gefen, or pomegranate arils
1 large firm but ripe green pear, unpeeled, diced

Minty Dressing

4–5 tablespoons orange juice
3 tablespoons Tuscanini Olive Oil
2 tablespoons lemon juice
2 tablespoons fresh mint leaves, washed
1 full tablespoon natural maple syrup, such as Gefen
1 teaspoon Dijon mustard
1 teaspoon sumac
salt, to taste
pepper, to taste

Bulgur-Chestnut Topping

1 cup bulgur (I use fine bulgur)
2 cups hot water
1/3 cup diced Tuscanini Chestnuts
3/4 teaspoon natural maple syrup, such as Gefen
3/4 teaspoon honey
pinch salt
pinch cardamom

Directions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Lay the sweet potatoes on the prepared baking sheet. Spray with cooking spray; season with salt and pepper. Slide into the oven and bake for 20 minutes, mixing midway, until soft and beginning to brown. Remove from oven and allow to cool.
Place all the vegetables and fruits in a salad bowl.

Blend all dressing ingredients with an immersion blender. Taste and adjust

seasoning if desired. Drizzle over salad and toss before serving.

For garnish, combine bulgur and hot water in a container. Close the container and let steep for 10–12 minutes. The bulgur will absorb the water, soften, and get a tender, chewy texture.
Preheat oven to broil. Line a baking sheet with parchment paper.
Place the soft bulgur on the prepared baking sheet. Spray generously with cooking spray. Slide it into the oven and broil for 15–20 minutes, adding chestnuts midway.
You’ll hear the bulgur pop as it crisps. Carefully mix it two to three times while its broiling. Remove from oven.
Add the maple syrup, honey, salt, and cardamom and stir well to coat. When cool, scatter it over the salad before serving.

Tips:
You can skip broiling the bulgur. Just mix it with the rest of the ingredients and top your salad with it. You’ll get the same flavor, but not the crunch.

Notes:
For an option that’s more elegant and just as delicious, arrange the fruits and vegetables in vertical lines on a square salad platter. Drizzle evenly with dressing and sprinkle with bulgur-chestnut topping before serving.

Description:
Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

Minty Winter Salad with Crispy Bulgur-Chestnut Topping

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Salad

2–3 medium sweet potatoes, peeled and diced
salt, to taste
pepper, to taste
2 Persian cucumbers, scrubbed, seeded, and diced
1 large carrot, peeled and grated
1/3 cup dried cranberries, such as Gefen, or pomegranate arils
1 large firm but ripe green pear, unpeeled, diced

Minty Dressing

4–5 tablespoons orange juice
3 tablespoons Tuscanini Olive Oil
2 tablespoons lemon juice
2 tablespoons fresh mint leaves, washed
1 full tablespoon natural maple syrup, such as Gefen
1 teaspoon Dijon mustard
1 teaspoon sumac
salt, to taste
pepper, to taste

Bulgur-Chestnut Topping

1 cup bulgur (I use fine bulgur)
2 cups hot water
1/3 cup diced Tuscanini Chestnuts
3/4 teaspoon natural maple syrup, such as Gefen
3/4 teaspoon honey
pinch salt
pinch cardamom

Directions

Step 1 - Prepare the Salad

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Lay the sweet potatoes on the prepared baking sheet. Spray with cooking spray; season with salt and pepper. Slide into the oven and bake for 20 minutes, mixing midway, until soft and beginning to brown. Remove from oven and allow to cool.
Place all the vegetables and fruits in a salad bowl.

Step 2 - Prepare the Dressing

Blend all dressing ingredients with an immersion blender. Taste and adjust

seasoning if desired. Drizzle over salad and toss before serving.

Step 3 - Prepare the Topping

For garnish, combine bulgur and hot water in a container. Close the container and let steep for 10–12 minutes. The bulgur will absorb the water, soften, and get a tender, chewy texture.
Preheat oven to broil. Line a baking sheet with parchment paper.
Place the soft bulgur on the prepared baking sheet. Spray generously with cooking spray. Slide it into the oven and broil for 15–20 minutes, adding chestnuts midway.
You’ll hear the bulgur pop as it crisps. Carefully mix it two to three times while its broiling. Remove from oven.
Add the maple syrup, honey, salt, and cardamom and stir well to coat. When cool, scatter it over the salad before serving.

Step 4 - Credits

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Minty Winter Salad with Crispy Bulgur-Chestnut Topping

Directions

Prepare the Salad

Prepare the Dressing

Prepare the Topping

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