Roasted Almond and Cranberry Quinoa and Bulgur Salad

After a few weeks of delving into Asian goodies here and here, I am back with a kosher goodie for Jew! February 8th marks Tu B’Shvat- aka the New Year of the Trees. It’s not the most important Jew holiday out there by any means (hello Rosh Hashannah!) More of a Jew style Arbor Day. But it is all about celebrating the importance of trees, and who doesn’t like tress? It is also when the almond trees begin to blossom in Israel, so what better way to celebrate than with a tasty almond salad? Sold! The perfect way to recover from all your Super Bowl indulgences.

On a side note, I have been reading about fancy Jew food everywhere- what a trend setter WJWE is! Per usual. This article was especially intriguing (they had me at Eggs Benedictowitz- ha!) What do y’all think? Can Jew food be fancy?

Anyhoo- here is all you need for your own roasted almond salad. I used a quinoa and bulgur combo, but any grain will work!

First up, make your grain! I cooked my quinoa bulgur blend for 10 minutes and then fluffed with a fork.

While your grains are a-cooking, you can prep your other ingredients. Toast your almonds, gather your cranberries, julienne your carrots (how adorable are my organic carrots?), and chop up scallions and herbs.

I used lots of rosemary and thyme, and a bit of sage for my herbs.

Now add all your other ingredients to your grain and mix that sucker up!

Now all you have to do is add your olive oil, champagne vinegar, lime, honey, salt, and pepper and eat up!

Yum yum yum!

Roasted Almond and Cranberry Quinoa and Bulgur Salad
Prep time
Cook time
Total time
Serves: 6-8
  • 1½ cups dried quinoa or bulgur (I used a red quinoa and bulgur mix)
  • 3 cups water
  • ½ cup almonds, sliced and toasted
  • ½ cup dried cranberries
  • ½ cup carrots, julienne
  • ⅔ cup scallions, chopped
  • 1 tablespoon rosemary, minced
  • 1 teaspoon thyme, minced
  • ½ teaspoon sage, minced
  • ¼ cup olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons honey
  • Juice of 1 lime
  • Salt and pepper to taste
  1. Bring grain and water to a boil, cover and lower heat and simmer for 10 - 20 minutes or until done. Rest off heat for 5 minutes and fluff with a fork.
  2. Preheat oven to 400 degrees and toast almonds for 10 minutes until golden brown.
  3. Cut carrots into think julienne strips and set aside.
  4. Chop up scallions and set aside.
  5. Mince herbs and add to cooled quinoa with carrots, scallions, cranberries and almonds.
  6. Mix together vinegar, honey and lime juice and drizzle in olive oil. Adjust with salt and pepper and combine with salad!




  1. kosherleKerstin says

    Hi Amy, this salad was yummy! I changed the recipe a bit with what I had at home – I used bell pepper instead of carrots and added some goat cheese. Absolutely delicious and an awesome way to use the leftover quinoa from yesterday’s dinner. Great passover lunch!