Roasted Vegetable Salad

Serves 4

1 cup bulgur
1/2 teaspoon sea salt
1 red bell pepper, chopped
1 summer squash or zucchini, diced large
1 medium red onion, chopped
olive oil
1/3 cup pine nuts
1 bunch basil, coarsely chopped
4 cups arugula coarsely chopped
¼ cup oil-packed sun-dried tomatoes, drained and chopped
½ teaspoon sea salt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Freshly ground black pepper to taste

1. Add 1 cup bulgur to 2 cups water and sea salt in a pot. Bring to a boil, cover and simmer for 15 minutes or until tender. Drain any excess liquid and set aside to cool.
2. Preheat oven to 425F. Toss the red pepper, squash, and onion with a generous drizzling of olive oil on a roasting pan. Season with salt. Roast the vegetables until tender and starting to brown, about 20 minutes, stirring about halfway through. Sprinkle with pine nuts and roast until nuts are golden, another 5 minutes. Let cool for 10 minutes.
3. Place cooked bulgur, roasted vegetables, basil, arugula, and sun-dried tomatoes in a large bowl. Drizzle with the balsamic and olive oil and season with salt and pepper. Toss to coat. Taste and add more balsamic, salt, or pepper as needed.