Winter tabbouleh with a blood orange dressing Tabbouleh shatwieh

Blood oranges have a distinct color and tartness that make them really stand out in a salad or dressing. Their season is short, though, so regular oranges are absolutely fine for the rest of the year. As with our other tabbouleh salads (see this page and this page), the bulgur can be replaced by an equal quantity of quinoa, if you like, for a gluten-free alternative. If you do this, then cook the quinoa as you normally do—in a pan of boiling water for 9 minutes or so, and rinsed under running water. Set it aside to dry, then add the olive oil and spices. Getting ahead: This is a robust salad, so you can make it a good few hours before serving, if you want to get ahead. Leftovers are also lovely the next day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the dressing, combine the orange juice, lemon juice, cinnamon, allspice, molasses, and sugar in a bowl with ⅛ tsp of salt and a good grind of black pepper. Whisk to combine, then continue to whisk as you slowly add the oil until thick and emulsified. Set aside.

Step 2

Put the bulgur, cinnamon, allspice, 2 tsp of olive oil, the boiling water, and ¼ tsp of salt into a medium sauté pan with a lid. Bring to a boil over medium heat, then cover the pan, remove from the heat, and set aside for 30 minutes. Remove the lid, fluff the bulgur with a fork, and set aside to cool.

Step 3

Put the kale into a bowl with the remaining 1 tsp of oil and a tiny pinch of salt. Using your hands, mix well, gently massaging the leaves, then set aside.

Step 4

Tip the cooled bulgur into a very large bowl and add the cabbage,

Step 5

parsley, mint, green onions, oranges, ¾ tsp of salt, and a generous grind of black pepper. Mix well to combine, add the kale, and pour in the dressing. Mix just to combine, then transfer to a serving platter or individual plates. Finally, sprinkle with the pomegranate seeds and serve.