This salad from The Full Helping makes a generous amount, so it’s great for a large group. It also keeps nicely and may even be more flavorful after it sits in the fridge for a little while, so it’s easy to prepare in advance and bring to a gathering.


2 medium sized sweet potatoes peeled or scrubbed and diced (about 1 1/2 lbs after preparation)

1 tablespoon vegetable oil such as avocado or grapeseed

2 teaspoons maple syrup optional

Coarse salt and freshly ground black pepper

1 1/4 cups #3 coarse bulgur wheat

1/4 cup olive oil

1/4 cup freshly squeezed orange juice

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 small clove garlic finely minced or grated 

1/2 teaspoon salt

Black pepper to taste

1 cup finely chopped parsley

1/2 teaspoon salt

Black pepper to taste

1 cup finely chopped parsley

1/2 cup finely chopped mint

1/4 cup finely chopped red onion optional

2 tablespoons orange zest


  • Preheat the oven to 425F. Toss the sweet potatoes with the vegetable oil, syrup, a generous pinch of coarse salt, and a few turns of pepper. Place the potatoes on a lined baking sheet and roast for 35-40 minutes, or until very tender and gently caramelized, stirring them once halfway through cooking.
  • While the potatoes roast, bring 2 1/2 cups water to boil. Add the bulgur and lower the heat to a simmer. Simmer for 8 minutes, stirring occasionally. Remove the bulgur from heat, cover, and let sit for 10 minutes. Drain any excess water from the bulgur and fluff the grain with a fork.
  • Whisk together the olive oil, orange juice, lemon juice, red wine vinegar, garlic, salt, and pepper.
  • When the potatoes are ready, transfer them, along with the cooked bulgur, parsley, mint, red onion, and orange zest, to a large mixing bowl. Add the dressing. Toss everything well to combine, then taste the salad and adjust seasonings as needed. Serve.