Roasted pumpkin bulgur salad

Ingredients for 2 servings:

• 150 g bulgur
• n. B. water
• ½ butternut squash
• 1 tbsp olive oil
• e.g. salt and pepper
• 1 onion(s)
• 1 bunch arugula
• 1 handful of cranberries
• 2 cl lemon juice
• 6 cl olive oil
• 1 tsp honey
• n. B. seeds (lettuce seeds)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Soak the bulgur in salted water. Halve the butternut squash, scoop out the seeds, and dice the flesh. Place the squash cubes in a bowl and toss with olive oil and salt. Spread the cubes on a baking sheet and roast at 200°C (top/bottom heat) for 10 minutes on the middle rack, browning for the last five minutes on the top rack. Halve the onion and slice into rings, then fry them in a pan over medium heat for the entire cooking time of the squash; the onion should be translucent and sweet. Wash the arugula, spin it dry, and add it to the bowl with the cranberries. For the dressing, mix the lemon juice with the pepper, honey, and olive oil and set aside. Once the squash is done, drain the bulgur. Then mix everything with the arugula, dressing, and cranberries. If desired, top with a salad seed topping.