Freekeh Bulgur and Arugula Salad

Servings 4


For the Salad:

  • 1 cup #3 Coarse Organic Freekeh Bulgur
  • 4 cups arugula
  • 1/2 cup dried cranberries
  • 1/4 cup feta cheese crumbled
  • 1 avocado sliced
  • salt

For the Dressing:

  • 1 lemon
  • extra virgin olive oil
  • Dijon mustard
  • red wine vinegar


  • One part #3 coarse Freekeh bulgur to three parts water.
  • Bring water to a boil; add bulgur, boil for 9 minutes, stirring occasionally. Remove from heat, cover; let stand for 5 minutes; drain excess water.
  • While the Freekeh is cooking, make the dressing. Mix about 2 Tbsp. Dijon mustard with about a 1/4 cup red wine vinegar. Add the juice of half the lemon, then about 1/2 cup of the extra-virgin olive oil and a large pinch of salt. Whisk with a fork to combine.
  • When the Freekeh is ready, toss it in a bowl with the dressing, arugula and dried cranberries. Add more lemon juice, salt, vinegar or olive oil to taste. Serve; garnish individual servings with feta and avocado.