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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

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18 Comments
Tagged With: vegetarian

Comments

  1. Rebecca @ figs and pigs says

    November 1, 2014 at 11:00 am

    I’m gonna be needin me some halloumi now. LOVE halloumi I think it may be my fav cheese and jarlsberg and cheddar and stilton and comte yea I love them all. Looks yummy.

    Reply
    • Kirsty says

      November 1, 2014 at 11:11 am

      Haha I’m with you on that – there are too many good ones to pick a favourite!

      Reply
  2. Jennifer says

    November 1, 2014 at 1:43 pm

    This looks delicious, definitely something I’ll be saving for inspiration. I really love halloumi, it’s probably up there as one of my favourite cheeses too! I like the idea of having it with butternut squash- although I’m always so impatient when it comes to roasting it that it never quite gets soft enough.

    Jennifer x
    Ginevrella | Lifestyle Blog

    Reply
    • Kirsty says

      November 1, 2014 at 3:43 pm

      Thanks Jennifer. Halloumi goes so well with butternut squash – you’ll just need a little patience 😉

      Reply
  3. Jasmin Charlotte says

    November 1, 2014 at 7:40 pm

    Yum this looks so good! I really like haloumi but never seem to eat it very often, I definitely need to pick some up x

    Jasmin Charlotte | UK Lifestyle Blog

    Reply
    • Kirsty says

      November 2, 2014 at 11:41 am

      I tend not to buy it that often either (despite loving it). This recipe has reminded me how great it is though!

      Reply
  4. jennie says

    November 1, 2014 at 9:06 pm

    This looks so good! <3 xx

    Reply
    • Kirsty says

      November 2, 2014 at 11:41 am

      Thanks Jennie 🙂

      Reply
  5. Miranda | Miranda's Notebook says

    November 2, 2014 at 9:51 am

    Yum, this sounds delicious! I love anything with halloumi, and I can imagine the sweet (from the squash) and salty go well together. It’s always nice to have inspiration for winter salads.

    Reply
    • Kirsty says

      November 2, 2014 at 11:43 am

      They do go so well together. Definitely, I find summer salads much easier to throw together so it’s nice to have a few wintery recipes to hand!

      Reply
  6. Chloe @ The Loveliest Food says

    November 19, 2014 at 6:21 pm

    Hmm this looks delicious and we’ll definitely be giving it a try, we love any excuse to have Halloumi of an evening 😉

    Thanks for linking it up to The Loveliest Food’s Recipe Swap Club!

    Chloe x

    Reply
    • Kirsty says

      November 20, 2014 at 7:25 pm

      Can’t beat it, can you? No worries, glad to be a part of it!

      Reply
  7. Charlotte says

    November 20, 2014 at 5:15 pm

    Im not a hue fan of butternut squash but even swapped for something simple like new potatoes would be incredible! Youve made me crave halloumi now…

    styleaked.blogspot.co.uk

    Reply
    • Kirsty says

      November 20, 2014 at 7:26 pm

      Definitely, sweet potato would be great too!

      Reply
  8. Nic from NicsNutrition says

    November 20, 2014 at 8:17 pm

    This is my kinda recipe… cheese AND health all in one!!!! A perfect lunch recipe, thank you!! xxx

    Reply
    • Kirsty says

      November 20, 2014 at 9:24 pm

      You’re welcome, glad you like it!

      Reply
  9. Pam Gilmour says

    November 22, 2014 at 12:28 pm

    This recipe looks absolutely delicious – I can’t wait to give it a try. x

    P.S I found you via the recipe swap club on The Loveliest Food

    Reply
    • Kirsty says

      November 22, 2014 at 2:59 pm

      Thanks Pam, glad you like it!

      Reply

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