Bulgur-Arugula Salad with Figs and Goat Cheese
Thyme-Garlic Naan
Ingredients
- 1½ cups bulgur wheat
- ½ cup coarsely chopped walnuts
- 2 (5-oz) pkg baby arugula
- 1½ lb brown Turkish figs, halved
- 2 shallots, thinly sliced
- ½ tsp kosher salt
- 1 lemon
- ½ cup balsamic vinaigrette
- 4 oz crumbled goat cheese
Instructions
- Cook bulgur according to package directions; transfer to a large bowl.
- Toast nuts in a dry skillet 3 to 4 minutes or until fragrant. Add nuts, arugula, figs, shallots, and salt to bulgur; toss.
- Grate zest and squeeze juice from lemon. Whisk together vinaigrette, lemon zest, and juice in a small bowl until blended. Drizzle over bulgur salad; toss. Sprinkle with cheese.
Side Dish Ingredients
- 1 (8.8-oz) pkg whole-grain naan
- 1 clove garlic, halved
- 1 Tbsp olive oil
- 2 tsp chopped fresh thyme
Side Dish Instructions
- Preheat oven to 425°F. Rub naan with garlic; brush with oil. Sprinkle with thyme.
- Bake 4 minutes or until thoroughly heated. Cut each naan into 6 wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
380
|
140
|
520
|
| Fat (g) | 15 | 6 | 21 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 12 | 3 | 15 |
| Carb (g) | 58 | 19 | 77 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 419 | 264 | 683 |
Quick & Healthy Meal Plan
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