Fall is hands down my favorite season.  In fact my husband and I would have gotten married just weeks after knowing each other if it weren’t for the fact that we wanted to get married in the fall.  This fall will be our first one spent in Southern California.  I’m not sure how I will cope.  I’m already starting to have withdrawals.  No leaves turning color, no fall smells (can someone please bottle up some of that delicious fall smell and send it to me!!!), no cider.  So I figured if I can’t get fall here in Southern California that I’ll just bring fall to my table.  Bulgar (sometimes called Bulgar wheat) is a hearty and delicious grain and paired with leeks, cranberries and almonds this salad had me feeling fall with just one bite.  For those of you lucky enough to be enjoying the beautiful fall weather have a glass of cider and enjoy this salad while thinking of me!



  • 2 tbsp extra virgin olive oil
  • 1 1/2 cups chopped leeks (white and pale green parts only)
  • 2 1/2 cups low sodium vegetable broth
  • 1 1/2 cups organic bulgur, uncooked
  • 1/3 cup dried cranberries
  • 1/3 cup sliced almonds, toasted (toasting the almonds makes this salad, don’t skip the toasting!)
  • 1 1/2 tbsp chopped fresh parsley
  • sea salt and pepper to taste


  1. In a large saucepan heat the olive oil over medium high heat.  Add the chopped leeks and saute until very tender, about 10 minutes.
  2. Add the broth and bring to a boil.  Stir in the bulgar and boil for 5 minutes.
  3. Add in the cranberries and remove from heat, cover and let stand for 15 minutes.
  4. Fluff with a fork and mix in the almonds, parsley and salt and pepper.
  5. Serve either warm or cold.

Nutritional Info:

Makes approximately 4 cups.

Serving size 1 cup.

Nutrients per serving: Calories: 276.5, Cal. from Fat: 88, Total Fat: 10g, Sat. Fat: 1g, Carbs: 41g, Fiber: 7g, Sugars: 6.5g, Protein: 6g, Sodium: 103.5mg, Chol: 0mg


This salad is good served either warm or cold.  It’s perfect for potlucks or any get together.  The flavors get even better the longer it sits so it’s great to make at the beginning of the week and enjoy for lunch or dinner the whole week.  If making for a potluck, make the night before for best results.

Leftovers can be stored in an airtight container in the fridge for up to 1 week.

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  1. Heather says:

    Easy to make and very delicious


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