A decade ago, pomegranate was the hippest fruit in the bowl. It may have lost a little of the "cool" it once had, but these sweet and tart seeds make an excellent addition to this grain bowl. And let's not forget the blood orange, which has great citrus flavor and a great name. (And it looks really cool when you open it; you'll see!) Tossed with bulgur wheat, sweet potato, and a shallot dressing, this bowl makes it hip to be square.
Cut sweet potato into ½" dice. Place on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until browned and tender, 16-20 minutes. While sweet potato roasts, cook bulgur wheat.
Cook the Bulgur Wheat
Bring a small pot with bulgur wheat, 1 cup water, and ¼ tsp. salt to a boil over medium-high heat. Reduce heat to low, cover, and cook until all water has been absorbed, 10-14 minutes. Remove from burner, cover, and keep warm. While bulgur wheat cooks, prepare ingredients.
Prepare the Ingredients
Peel blood orange by hand, being careful to remove white pith. Halve and cut each half into ½" slices. Peel and mince shallot. Coarsely chop almonds.
Make the Vinaigrette
Stir together shallots (to taste), Champagne vinegar, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper into a large mixing bowl. Set aside for flavors to marry.
Prepare the Salad
To large mixing bowl with vinaigrette, add bulgur wheat, arugula, half the pomegranate seeds (reserve remaining for garnish), sweet potato, and blood orange. Toss together until evenly coated.
Plate the Dish
Place a serving of salad onto a plate and garnish with almonds and remaining pomegranate seeds (to taste).