Apple Walnut Tabbouleh Salad Recipes

TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES

Steps:

• Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
• In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
• Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

KALE, APPLE, WALNUT AND SUMAC ONION TABBOULEH

Steps:

• Combine red onion, red wine vinegar, ground sumac, and kosher salt in a small bowl.
• Combine all the ingredients, including the sumac onions, in a large bowl. Toss to combine and serve.

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

APPLE WALNUT SALAD

Steps:

• Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
• Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
• Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

APPLE-WALNUT TOSSED SALAD

Steps:

• For cranberry vinaigrette, combine the first seven ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a serving dish. In a large bowl, toss the salad greens, apples and walnuts. Serve with vinaigrette.

APPLE-WALNUT-TABBOULEH SALAD

Steps:

• Combine ingredients.

WALNUT, FETA & APPLE TABBOULEH

Steps:

• Place the bulgur into a medium sized ceramic or Pyrex bowl. Pour the boiling vegetable stock over top and stir. Cover it with a loose fitting lid or a tea towel and set aside for 30 minutes. If using frozen peas, set them into a similar bowl and cover with boiling or very hot water and set aside.
• Finely mince the clove of garlic, or pass through a garlic press. Place it in a small bowl and whisk together with the rest of the dressing ingredients; apple cider vinegar, olive oil, marjoram, sea salt and black pepper. Set aside. While the bulgur and dressing sit, prepare the rest of the ingredients.
• Keep in mind that a small dice will best suit the fine bulgur wheat (i.e., a 1/4-1/2 inch dice). Dice the green apple, add it into your salad bowl and sprinkle with the single teaspoon of vinegar (to stop it from browning). Seed and dice the tomato, dice the red onion and the radish and add them all into the salad bowl along with the feta cheese and walnuts. Finely mince the fresh parsley and add it to the bowl.
• By now 30 minutes have likely passed, check the bulgur by fluffing it with a fork. It should be cooked, but still al dente. Allow it to cool down slightly if it hasn't already.
• Add the peas to the salad (straining first of course if they were previously frozen), along with the cooled down bulgur. Re-whisk the dressing and pour it over the salad, toss gently to thoroughly combine. Enjoy!

APPLE, WALNUT, AND ENDIVE SALAD

Steps:

• In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
• In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
• Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.

TABBOULEH SALAD WITH CHOPPED WALNUTS

Steps:

• Combine bulgur and water in medium bowl.
• Set aside 30 minutes or until all liquid is absorbed.
• Add lemon juice and olive oil to bulgur.
• Mix well.
• Stir in cucumbers, tomatoes, parsley, green onions, mint, walnuts, garlic and salt and pepper, to taste.
• Refrigerate for at least 2 hours before serving, stirring occasionally while chilling.
• Serve in small chilled salad bowls or ramekins, garnished with a little extra parsley around the edges.