INGREDIENTS
2 cups
arugula
1/2 cup
cooked bulgur
1 tsp
fresh ginger
1 tsp
fresh thyme
1 small
garlic clove
1 tsp
ground allspice
1/4 tsp
ground cinnamon
3 tbsp
lemon
2 tbsp
olive oil
1/4 cup
pomegranate seeds
1 tbsp
red jalapeno pepper
1
red kuri squash
2 tbsp
scallion
1 tsp
soy sauce