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Roasted Squash and Halloumi Salad
This grillable cheese helps take this squash and apple salad to the next level.
YIELDS
4
Ingredients
Vinaigrette
- 1 clove garlic, minced
- 1/4 teaspoon salt, plus more as needed
- 3 grinds of fresh black pepper, plus more as needed
- 3 tablespoons apple cider vinegar
- 3 teaspoons honey
- 1/2 cup canola oil
Salad
- 1/4 small acorn squash, cut into 1/2-inch slices (peeled if desired)
- 1/2 small butternut squash, peeled and cut into 1/2-inch slices
- 8 fresh sage leaves
- 4 tablespoons canola oil, divided
- 1 teaspoon salt
- 18 oz halloumi, sliced 1 inch long and 1/2 inch thick
- 4 cups hand-torn red leaf lettuce
- 1 Mcintosh apple, cored, halved, and thinly sliced
- 1/4 cup salted white pumpkin seeds
- 1/2 cup Apple Cider Vinaigrette
- 2 tablespoons maple syrup
Directions
Vinaigrette
- Add garlic, salt, pepper, vinegar, honey, and oil to a small jar and shake until emulsified. Taste and add more salt and pepper if needed. Store the vinaigrette in a lidded container in the fridge and use it within one week.
Salad
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the acorn, butternut squash, and sage leaves in a large bowl. Add two tablespoons of the oil and the salt and toss to coat. Transfer to the prepared baking sheet and roast until the squash is tender, 22 to 25 minutes. Set aside.
- Heat the remaining two tablespoons of the oil in a large non-stick pan over medium-high heat. Once hot, add the halloumi pieces, leaving space between each. Cook until golden-crispy on both sides in two batches, approximately two minutes per side. Once cooked, transfer to a paper towel to absorb any excess oil.
- Working quickly so the cheese is still served warm, place the squash, lettuce, apple, pumpkin seeds, vinaigrette, and maple syrup in a large bowl. Toss gently to combine. Transfer to a large serving platter or individual plates and top with the halloumi. Enjoy!
