I’m not quite ready for pumpkin bisque, cassoulet and butternut squash ravioli.  While the calendar says autumn has arrived, it certainly doesn’t feel like it. So, I’m still enjoying salads, though I’m beginning to wean myself from the summertime by incorporating apples, dates, walnuts and hearty grains like bulgur into my greens.

What makes this salad so versatile is the fact you can toss in any protein you have on hand, and it will taste different every time! Chicken, pork, turkey and grilled tofu are each excellent additions, but if you want to enjoy this recipe as I’ve written it, feel free. I guarantee it will be among your favorite new recipes — and the dressing’s sweet yet tart flavor is something even the kids will love!

SALAD
1 cup bulgur, cooked, drained and chilled
1 Red Delicious apple, cored and diced
½ cup dates, chopped
6 cups field greens
¼ cup scallions, chopped
¼ cup cilantro, chopped
¼ cup Italian parsley, chopped
½ cup whole almonds or walnuts, toasted

DRESSING
½ cup olive oil
2 T lemon juice
3 T Greek yogurt
2 T honey or agave nectar
½ t ground nutmeg
Sea salt and black pepper to taste

DIRECTIONS
Toss all salad ingredients and set aside. For the dressing, whisk together all ingredients in a small bowl then pour over greens.  Makes four servings.