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Kale Salad With Bulgur, Squash and Apple

Kale Salad With Bulgur, Squash and Apple 4.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Mar 7, 2021

“Jew-Ish” author Jake Cohen calls this salad a “very inauthentic take on tabbouleh,” which describes its base of lemony greens (traditionally parsley) and bulgur wheat. But there are enough other things going on – roasted butternut squash, crunchy pumpkin seeds and sweet apple – to make it something else entirely. This recipe comes together quickest if you get the bulgur soaking before you begin any other prep work. To make this a meal, serve with bread and/or a protein of your choice.

Active time 35 mins; Total time: 45 mins

Make Ahead: The bulgur can be soaked and the butternut squash roasted up to 5 days in advance. Toss with the remaining ingredients right before eating.

Storage Notes: The salad can be refrigerated for up to 5 days, although the pumpkin seeds and apples will lose a little crunch. Freezing is not recommended.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 8 cups

  • 3/4 cup (about 4 ounces/120 grams) cracked bulgur wheat
  • 1 1/2 cups hot water
  • 1 1/4 pounds butternut squash (1 medium), peeled, seeded and cut into 1-inch pieces
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 3/4 teaspoon fine sea salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, divided, plus more to taste
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 2 garlic cloves, finely grated or pressed
  • 1 pound Tuscan kale, stemmed and thinly sliced
  • 1/2 cup lightly packed fresh parsley leaves and tender stems, chopped
  • 1/2 cup toasted pumpkin seeds
  • 1 Honeycrisp apple, cored and cut into 1-inch pieces


Position one rack in the middle of the oven and one rack closest to the broiler, and preheat to 450 degrees.

In a bowl, combine the bulgur and water. Let stand for 35 to 40 minutes, until tender but slightly chewy, then drain off any excess water.

While the bulgur is soaking, on a large, rimmed baking sheet, toss the squash with 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast, tossing once halfway through, for 16 to 18 minutes, until tender. Turn the oven to broil, transfer the baking sheet to the upper rack, and broil until the squash is lightly charred, 3 to 4 minutes.

In a large bowl, whisk together the remaining 1/4 cup of olive oil, lemon juice, garlic, remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon of pepper. Add the kale and parsley and toss with the dressing, massaging the greens gently with your hands until the kale softens slightly.

Add the drained bulgur, roasted squash, pumpkin seeds and apple to the bowl with the greens and toss to combine. Taste, and add more salt and pepper, if needed, and serve.

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Recipe Source

Adapted from “Jew-ish” by Jake Cohen (Houghton Mifflin Harcourt, 2021).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 499

% Daily Values*

Total Fat: 26g 40%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 419mg 17%

Total Carbohydrates: 60g 20%

Dietary Fiber: 15g 60%

Sugar: 11g

Protein: 14g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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