In a medium pot, bring water to a boil and add 1 cup of bulgur. Lower the heat and simmer for about 12-15 minutes, or until the bulgur is tender. Drain any excess water and fluff with a fork.

Preheat your oven to 400°F. Dice your apples and toss them in a bowl with sesame seeds and maple syrup. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.

Heat a tablespoon of olive oil in a large skillet over medium heat. Add sliced fennel and sauté for approximately 15-20 minutes until golden brown and soft.

In the same skillet, add another tablespoon of olive oil. Slice the halloumi and pan-fry each piece for about 2-3 minutes per side, until it’s golden and crispy.

In a large mixing bowl, toss together the arugula, cooked bulgur, roasted apples, caramelized fennel, olives, spiced pumpkin seeds, and shallots until well mixed.

In a small bowl, whisk together the chopped dates, apple cider vinegar, and olive oil until smooth.

Drizzle the vinaigrette over the salad mixture and gently toss everything together until coated in delicious flavor.

Sprinkle the salad with fresh parsley for a burst of color and flavor before serving it up to friends and family.