Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin on tray; toss with 1 tablespoon olive oil and roast for 10 minutes. Add capsicum and onions to tray; bake for 10 more minutes, or until veg are almost tender.
Step 2 Meanwhile, cook bulgur in a large saucepan of boiling water according to packet instructions.
Step 3 Combine vinegar and half the maple syrup in a small bowl. Pour mixture onto roast veg and toss well; roast for 5 more minutes, or until golden brown. Remove veg from oven and leave to cool.
Step 4 Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Press pork into flour to coat, shaking off any excess; add to pan and cook, turning once, for 3–4 minutes per side, or until golden and cooked through. Add remaining maple syrup to pan with 1/3 cup hot water; toss pork until glazed and sticky.
Step 5 Place roast veg and cooked bulgur in a large salad bowl; add baby spinach and toss lightly.
Step 6 Top salad with pork, season with black pepper and serve.