This will be our third recipe in a row that has a winter squash featured front and centre. Tis the season.
From Roasted Squash, Lentil and Greens Salad to Pumpkin and Lentil Soup to this stunner of a salad. Don’t ask me to choose a favourite – it would be like asking me to choose my favourite child. But if we are being honest, it’s this Maple Roasted Squash and Seared Halloumi Cheese Salad that I’ve been craving again and again.
The squash is delicious and all, but it’s really the seared halloumi cheese that steals the show. Because cheese. And not just any old cheese – hot, fried till just crispy and melty cheese. If you haven’t had halloumi cheese before, be prepared for your life to change. Yes, it’s that good.
I mean, I could go on and on and tell you how this salad is loaded with all sorts of other good stuff like avocado, pumpkin seeds, dried apricots, and chopped tomatoes. I could also tell you how it makes for the perfect deconstructed family friendly supper.
But really, all I need to say is seared halloumi cheese. You’re welcome.
Dara
Maple Roasted Butternut Squash and Seared Halloumi Cheese Salad
Serves | 4 |
Dietary | Vegetarian |
Meal type | Salad |
Ingredients
- 1 butternut squash (peeled, seeded, and cut into cubes)
- 2 Tbsp canola oil
- 1 Tbsp maple syrup
- 1/2 Tsp salt
- 1 250g package halloumi cheese (sliced lengthwise into even slices)
- 1 5oz box baby arugula
- 1 Pint grape tomatoes (halved)
- 1 avocado (peeled and diced)
- 1/3 cup dried apricots (sliced)
- 1/4 cup pumpkin seeds (toasted)
Dressing
- 1/4 cup maple syrup
- 2 Tbsp balsamic vinegar
- 1 1/2 Tbsp canola oil
- 1 Tbsp grainy dijon mustard
- salt and pepper (to taste)
Note
This salad is delicious as is, or topped with some grilled chicken or salmon. You could substitute any green for the arugula and delicata or acorn squash for the butternut.
Directions
1. | Preheat oven to 400 and line a baking sheet with parchment paper. Place squash on baking sheet and toss with canola oil, maple syrup, and salt. Bake for about 20 minutes, until brown and soft. Set aside. |
2. | Meanwhile, preheat a nonstick skillet over medium high heat and spray with cooking spray. Cook halloumi slices for a couple minutes per side, until brown. Remove, chop into cubes, and set aside. |
3. | In a large bowl add arugula, tomatoes, avocado, pumpkin seeds, dried apricots, butternut squash and cheese. Toss with dressing and dig in! |
Dressing | |
4. | Combine all ingredients in a small bowl with a whisk. Taste and season with salt and pepper. |
Jackie says
You have now made halloumi cheese my new addiction! I made this on a Sunday and it was great for lunches for the week; I just kept the dressing to the side and put it on prior to eating. Was just as delicious on the fourth day as it was on the first.
Erin & Dara says
Yup, it’s totally ours too! Such a great idea!