Carrot and Crispy Bulgur Salad with Spiced Tahini Dressing
Ingredients
Units
Scale
Spiced Tahini Dressing
- 1 tablespoon harissa pasta
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 2 teaspoons honey
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon smoked paprika
- pinch of cardamom
- 1/4 cup tahini
- 1/4 cup water (maybe more depending on how thick you like it)
Salad
- 1/4 cup crispy bulgar (cooked bulgar tossed in oil and salt and baked at 400 F until golden and crispy)
- 4-5 large carrots, shaved
- 2–3 tablespoons pomegranate arils
- 2–3 tablespoons dried cranberries, chopped
- handful of microgreens
Instructions
- In a large jar combine all the dressing and ingredients then shake until smooth and combined
- Toss together all of the salad ingredients and drizzle with the dressing and enjoy! Make about 2 salads and the dressing lasts about 2 weeks in the fridge and 2 months in the freezer.
