Italian Bulgur Salad with Roasted Grapes | Hearty Autumn Dish

Preheat the oven to 200°C. Wash the grapes, pat them dry, and toss them with 1 tablespoon of olive oil, a pinch of salt, and freshly ground black pepper. Spread them out on a baking sheet lined with parchment paper and roast for 15 to 20 minutes, until the grapes burst and are lightly caramelized.

Meanwhile, bring twice the volume of lightly salted water to a boil. Add the bulgur, simmer gently for 10 minutes, then remove from the heat, cover, and let sit for another 10 minutes to absorb any remaining liquid. Fluff with a fork and let cool to room temperature.

In a dry skillet over medium heat, toast the walnut kernels for 3 minutes until fragrant. Remove from the heat and roughly chop.