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Bulgur Salad With Edamame, Arugula, and Roasted Parsnips

Day 2 Lunch: Bulgur Edamame Salad

Prep Notes:

  • Use 1 cup leftover bulgur wheat made on Day 1.
  • Use all leftover parsnip fries from dinner on Day 1.

Bulgur Edamame Salad

From C&J Nutrition

Bulgur Salad With Edamame, Arugula, and Roasted Parsnips


  1. Salad
    1 cup cooked bulgur wheat (leftover from batch made on Day 1)
    1/2 cup edamame, frozen and thawed, out of the shell
    1 cup arugula, roughly chopped
    1 tablespoon chopped red onion
    1 tablespoon chopped walnuts
    Leftover parsnip fries, chopped (about 1/2 cup)
  1. Dressing
    2 teaspoons olive oil
    1 teaspoon Dijon mustard
    1 teaspoon lemon juice
    1/2 teaspoon maple syrup
    1/4 teaspoon salt
    1/4 teaspoon black pepper


  1. In a medium bowl, mix bulgur with edamame, arugula, onion, walnuts, and parsnips. In a separate small bowl, whisk together olive oil, mustard, lemon juice, maple syrup, salt, and pepper. Toss bulgur salad with dressing.


Calories: 421.2
Protein: 15.6 g
Carbohydrate: 54 g
Dietary Fiber: 14.6 g
Total Sugars: 9.668 g
Total Fat: 18.6 g
Saturated Fat: 2.298 g
Sodium: 683 mg

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