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Archives for November 1, 2014

Warm Halloumi Butternut Squash Salad

November 1, 2014

halloumi-butternut-squash-saladhalloumi-butternut-squash-saladhalloumi-butternut-squash-saladhalloumi-butternut-squash-salad

If I were a vegetarian (unlikely to ever happen!) I imagine there’d be a very high percentage of halloumi in my diet. It’s one of my favourite cheese’s – which is a tough gig, let me tell you – and is so versatile.

This warm halloumi butternut squash salad is a slightly healthier take on cheese. The salty halloumi and sweet. nutty butternut squash pair perfectly to make this dish into a well rounded meal. Salads that don’t really feel like you’re eating a salad are the best, in my opinion.

The key to this recipe is the butternut squash. Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing (technical term!). Add in some toasted pine nuts to bring the whole thing together and you’ve got an easy, healthy and satisfying weeknight dinner.

p.s. there are quite a lot of ingredients in this but feel free to skip some or just use whatever you’ve got on hand. I just happened to have 3 types of leaves and tons of veg kicking about but use whatever you have in the fridge!

Warm Halloumi Butternut Squash Salad

Yield: 4 servings

Warm Halloumi Butternut Squash Salad

Ingredients

    For the roasted veg
  • 1 butternut squash, peeled & cubed
  • 150g asparagus
  • 1 sweet pepper
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs
  • For the salad
  • 50g spinach
  • 100g baby kale
  • 100g rocket
  • 25g pine nuts, lightly toasted
  • 250g halloumi cheese
  • For the dressing
  • 2 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
  2. Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
  3. In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
  4. Mix the olive oil and balsamic vinegar together and drizzle over the salad.
3.1
https://www.adashofginger.co.uk/2014/11/warm-halloumi-butternut-squash-salad.html

18 Comments
Tagged With: vegetarian

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Hello! I'm Kirsty, a food-obsessed 20-something in Edinburgh. You can read more about me here!

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