Moroccan Salad with Orange Cilantro Dressing

Name: Salad Maroko dengan Saus Jeruk Ketumbar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup bulgur, uncooked; 1/2 cup pitted dates, chopped; 1/2 teaspoon salt; 1/4 cup pistachios; 1 orange, peeled and cut into sections; 2 cups baby spinach leaves; 1 orange, peeled; 1 tablespoon olive oil; 1 tablespoon apple cider vinegar; 1/2 teaspoon salt; 1/2 cup fresh cilantro leaves, packed; 2 tablespoons water to adjust consistency

This Moroccan Salad with Cilantro Orange Dressing is packed full of yummy flavors. Pistachios, dates, bulgur, spinach, oranges.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1/2 cup bulgur, uncooked
1/2 cup pitted dates, chopped
1/2 teaspoon salt
1/4 cup pistachios
1 orange, peeled and cut into sections
2 cups baby spinach leaves
1 orange, peeled
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 cup fresh cilantro leaves, packed
2 tablespoons water to adjust consistency

Steps

Cook the bulgur according to package directions, adding the dates and salt just at the end of the cooking time. This helps soften the dates a bit and gives the bulgur good flavor. Cool the bulgur for 20-30 minutes for a cold salad.
In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth, removing any pieces of orange that can’t be broken down any further. Add the cilantro to the smooth mixture, pulse a few times, and set aside.
Toss the cooled bulgur and dates mixture with the other salad ingredients. Drizzle or toss with the dressing. Serve immediately.