Lyndsay Burginger

Pomegranate Bulgar Wheat Salad

Pomegranate Bulgar Wheat Salad

This Pomegranate Bulgar Wheat Salad has everything you want in a salad. Crunchy pomegranate seeds, crisp green onion, and cheesy feta.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 3/4 cup pearl barley
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/4 cup golden raisins
  • 1/4 cup shelled pistachios, chopped
  • 1/4 cup chopped parsley
  • 3/4 cup cubed feta cheese
  • 3 green onions, sliced
  • 1/2 cup pomegranate seeds
  • Salt and pepper, to taste


  • In a large pot filled with water and 1 tablespoon of salt, bring to a boil. Add in the barley and cook until tender, about 30 minutes. Drain the barley and spread on a baking sheet to cool completely.
  • Meanwhile in a large bowl whisk together the olive oil, honey, cinnamon, and cumin. Add in the cooled barley, golden raisins, pistachios, and parsley. Season with salt and pepper and toss to combine.
  • Transfer to a platter and top with the pomegranate seeds, feta cheese, and green onion. Serve.


Serve this as a main entree with a side of grilled chicken.
This used about half a pomegranate if you are seeding your own.

Perfect Pairing

Fresh salads are the best.
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