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Prep Time
10 mins
Total Time
30 mins


¾ cup
175 mL
navel orange
¼ cup
olive oil
60 mL
2 tbsp
white wine vinegar
30 mL
2 tsp
Dijon mustard
10 mL
½ tsp
2 mL
4 cups
stemmed and thinly sliced kale
1 L
½ cup
pitted and halved fresh or frozen cherries
125 mL
¼ cup
thinly sliced red onion
60 mL
⅓ cup
finely crumbled feta or goat cheese
75 mL


Step 1

Cook and drain bulgur according to package directions. Let cool. Meanwhile, finely grate 1 tsp (5 mL) orange zest into large bowl.

Step 2

Segment an orange by using sharp knife to cut thin slices off the top and bottom ends of the orange to allow fruit to stand on end. Run knife in sections - following the shape of the fruit - down the orange to slice off peel and pith. Holding peeled orange over large bowl, cut along either side of membranes to release skinless orange segments (called supremes) into the bowl, catching the orange juice. Push segments to one side of bowl and whisk oil, vinegar, mustard and salt with orange juice.

Step 3

Add bulgar, kale, cherries and red onion to bowl. Toss well. Stir in cheese.


Substitute ruby red grapefruit for the orange.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
17 g
Saturated Fat:
3 g
30 g
7 g
3 g
5 mg
8 g
420 mg
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