Bulgur Wheat Salad with Dried Cherries and Feta Cheese

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Summer has OFFICIALLY arrived here in Michigan and that means we are only a few weeks away from our favorite season – cherry season! The cherry capital of the world, you better believe this Michigan girl takes cherry season very seriously.

Packed with vitamins and nutrients, I love using cherries to naturally sweeten everything from smoothies to granola bars. In savory dishes, dried cherries are a great way to balance the flavor profile of the entire dish.

Most recently, I created a summer salad made with bulgur wheat, Graceland Fruit organic dried cherries, creamy feta cheese, and spicy arugula. As the dried cherries sit on the vinaigrette, they slowly fill up and become even juicier over time.

With the National Cherry Festival just around the corner, you couldn't have chosen a better time to create this bulgur salad that's great for picnics, barbecues, lunch boxes, and more.

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If you are not familiar with Graceland Fruit, they started out as Cooperative Cherry; A small business in Michigan. Due to the popularity and demand for its "best of the best" organic nuts, the company has grown and now sells its nuts in supermarkets across the United States, and also exports the nuts to nearly 60 countries worldwide.

Click here to read more about its history and to find a local retailer near you.

In the meantime, add this bulgur salad with dried cherries, feta cheese, and arugula to your summer meal plans. It's great to prepare for and tastes better over time!

Your fork is waiting.

Bulgur Wheat Salad with Dried Cherries and Feta Cheese

This hearty whole grain salad is made with bulgur wheat, dried cherries, feta cheese, and chives. Ideal for preparation, this dish tastes better over time!

Preparation time: 10 minutes Cook time 15 minutes Total time 25 minutes

Servings4 Calories 368kcal


  • 2 cups cooked bulgur wheat (or grain of choice)
  • 1/2 cup dried organic cherries Graceland Fruit
  • 1/2 cup chives (chopped)
  • 4 ounces feta cheese (crumbled)
  • 4 cups baby arugula
  • 2 tablespoons of olive oil
  • 1/4 cup lemon juice
  • 1 garlic clove (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon of pepper


  • In a large bowl, mix bulgur, dried cherries, chives, feta cheese, and arugula.
  • In a separate small bowl, mix together olive oil, lemon juice, garlic, salt, and pepper. Pour the vinaigrette over the bulgur salad and stir well. Serve immediately or store in the refrigerator for up to 5 days.

Chef's Notes:

Can be stored in an airtight container in the refrigerator for up to 5 days.


Calories: 368kcal | Carbohydrates: 50g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 629 mg | Potassium: 428 mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1255 IU | Vitamin C: 11.5mg | Calcium: 219 mg | Iron: 2.6mg

Alejandro Photography Photography // The Lemon Bowl Recipe

Do you want more satisfying salad recipes? Head over to my Pinterest board!


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