Powerhouse Bulgur Salad

Place the bulgur in a saucepan with the water and bring to a boil. Reduce heat, cover, and allow the mixture to simmer for 12-15 minutes or until tender. Drain off any excess liquid. If you want to serve the salad cold immediately, rinse the bulgur with cold water. Otherwise, you can let it cool on its own.

For the vinaigrette, place the orange juice, balsamic vinegar, olive oil, honey, ginger, and salt in a jelly jar with a tight lid and shake it up until fully combined, about 1 minute.

Toss the bulgur with the kale, apples, pecans, cranberries, avocado, goat cheese (if desired), and fresh parsley. Pour the vinaigrette over everything and stir to combine. Serve warm or chill for several hours or overnight.

Serves 6-8 as a side dish or about 4 as a hearty main dish.