Butternut Squash and Halloumi Salad: A Delicious Autumnal Delight

As the leaves begin to turn and the air gets crisper, it’s time to embrace the flavors of fall. And what better way to do that than with a vibrant and satisfying Butternut Squash and Halloumi Salad? This salad is a perfect combination of sweet, savory, and salty, with the creamy butternut squash, the squeaky halloumi, and a bright, tangy dressing.

This recipe is not only delicious but also incredibly versatile. You can easily customize it to your liking by adding your favorite nuts, seeds, or dried fruits. It’s also a great option for a vegetarian main course or a flavorful side dish for a holiday gathering.

Why You’ll Love This Butternut Squash and Halloumi Salad

• Flavorful and balanced: The combination of sweet butternut squash, salty halloumi, and tangy dressing creates a harmonious and satisfying flavor profile.
• Texturally interesting: The salad features a variety of textures, from the creamy squash to the squeaky halloumi and the crunchy nuts.
• Versatile: You can customize the salad to your liking by adding your favorite ingredients.
• Easy to make: The recipe is straightforward and requires minimal effort.
• Healthy: Butternut squash is packed with vitamins and antioxidants, and halloumi is a good source of protein.
• Perfect for fall: The salad features seasonal ingredients and evokes the warm and comforting flavors of autumn.

Ingredients You’ll Need

• Butternut Squash: Choose a firm, ripe butternut squash with a deep orange color.
• Halloumi Cheese: Halloumi is a semi-hard, brined cheese that is perfect for grilling or frying. It holds its shape well and develops a delicious golden-brown crust.
• Olive Oil: Use a good-quality extra virgin olive oil for the best flavor.
• Maple Syrup: Adds a touch of sweetness to the butternut squash. You can substitute honey or agave nectar.
• Balsamic Vinegar: Provides a tangy and slightly sweet counterpoint to the other ingredients.
• Dijon Mustard: Adds a bit of sharpness and helps to emulsify the dressing.
• Mixed Greens: Choose your favorite mixed greens as a base for the salad. Arugula, spinach, or kale would all work well.
• Pomegranate Seeds: Adds a burst of sweetness and tartness, as well as a beautiful pop of color. (Optional)
• Toasted Pecans or Walnuts: Adds a crunchy texture and nutty flavor.
• Salt and Pepper: To taste.

Equipment You’ll Need

• Baking Sheet
• Large Bowl
• Small Bowl
• Whisk
• Knife
• Cutting Board

Step-by-Step Instructions

Roasting the Butternut Squash

1. Preheat your oven: Preheat your oven to 400°F (200°C).
2. Prepare the butternut squash: Wash the butternut squash thoroughly. Using a sharp knife, carefully cut off the top and bottom of the squash. Then, cut the squash in half lengthwise. Scoop out the seeds and stringy pulp from the center of each half. Peel the squash using a vegetable peeler or a sharp knife. Cut the peeled squash into 1-inch cubes.
3. Season the squash: In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Make sure the squash is evenly coated with the oil and seasonings.
4. Roast the squash: Spread the squash cubes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized. Flip the squash halfway through cooking to ensure even browning.
5. Let the squash cool: Remove the baking sheet from the oven and let the roasted butternut squash cool slightly.

Preparing the Halloumi

1. Slice the halloumi: While the butternut squash is roasting, prepare the halloumi. Slice the halloumi cheese into ½-inch thick slices.
2. Heat a skillet: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Cook the halloumi: Add the halloumi slices to the skillet and cook for 2-3 minutes per side, or until they are golden brown and slightly softened. Be careful not to overcrowd the pan. You may need to cook the halloumi in batches.
4. Remove from heat: Remove the halloumi from the skillet and set aside.

Making the Balsamic Vinaigrette

1. Combine the ingredients: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, ½ teaspoon of maple syrup (or honey), salt, and pepper to taste.
2. Whisk until emulsified: Whisk the ingredients together until they are well combined and emulsified. The dressing should be smooth and creamy.

Assembling the Salad

1. Arrange the greens: In a large bowl, place the mixed greens.
2. Add the butternut squash and halloumi: Add the roasted butternut squash and grilled halloumi to the bowl with the greens.
3. Add the toppings: Sprinkle the pomegranate seeds (if using) and toasted pecans or walnuts over the salad.
4. Drizzle with dressing: Drizzle the balsamic vinaigrette over the salad.
5. Toss gently: Gently toss the salad to combine the ingredients. Be careful not to over-toss, as this can make the greens wilt.
6. Serve immediately: Serve the Butternut Squash and Halloumi Salad immediately.

Tips and Variations

• Add other vegetables: Feel free to add other roasted vegetables to the salad, such as Brussels sprouts, carrots, or sweet potatoes.
• Use different cheeses: If you don’t have halloumi, you can substitute feta cheese or goat cheese.
• Add dried fruit: Dried cranberries, raisins, or apricots would be a delicious addition to the salad.
• Make it vegan: To make the salad vegan, substitute the halloumi with grilled tofu or tempeh and use agave nectar instead of honey.
• Add a grain: For a heartier salad, add cooked quinoa or farro.
• Make it ahead of time: You can roast the butternut squash and prepare the halloumi ahead of time. Store them separately in the refrigerator. When you’re ready to assemble the salad, simply toss everything together with the dressing.
• Adjust the dressing to your liking: If you prefer a sweeter dressing, add more maple syrup or honey. If you prefer a tangier dressing, add more balsamic vinegar.
• Don’t overcrowd the pan when cooking the halloumi: Overcrowding the pan will lower the temperature and prevent the halloumi from browning properly.
• Toast the nuts for extra flavor: Toasting the pecans or walnuts before adding them to the salad will enhance their flavor. You can toast them in a dry skillet over medium heat for 5-7 minutes, or in the oven at 350°F (175°C) for 8-10 minutes.

Serving Suggestions

This Butternut Squash and Halloumi Salad can be served as a main course or as a side dish.

• As a main course: Serve the salad with a side of crusty bread or a grain like quinoa or farro for a complete and satisfying meal.
• As a side dish: Serve the salad alongside grilled chicken, fish, or steak. It’s also a great addition to a holiday buffet.
• For a potluck: This salad is perfect for potlucks and gatherings. It’s easy to transport and can be made ahead of time.

Nutritional Information (approximate)

(Based on one serving)

• Calories: 400-500
• Protein: 15-20g
• Fat: 25-35g
• Carbohydrates: 30-40g

Note: Nutritional information may vary depending on specific ingredients and portion sizes.

Storage Instructions

The salad is best served immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The greens may wilt slightly over time, but the salad will still taste delicious.

It is not recommended to freeze the salad, as the texture of the butternut squash and halloumi will change.

Butternut Squash and Halloumi Salad Recipe Card

Yields: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 8 ounces halloumi cheese, sliced into ½-inch thick pieces
• 5 tablespoons olive oil, divided
• 2 tablespoons maple syrup, divided (or honey)
• 5 ounces mixed greens
• ¼ cup pomegranate seeds (optional)
• ¼ cup toasted pecans or walnuts, chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss butternut squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, salt, and pepper.
3. Spread squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat.
5. Cook halloumi for 2-3 minutes per side, or until golden brown.
6. In a small bowl, whisk together remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, remaining 1 tablespoon maple syrup, salt, and pepper.
7. In a large bowl, combine mixed greens, roasted butternut squash, and grilled halloumi.
8. Sprinkle with pomegranate seeds (if using) and toasted nuts.
9. Drizzle with balsamic vinaigrette and toss gently.
10. Serve immediately.

Enjoy!

This Butternut Squash and Halloumi Salad is a delightful and flavorful way to celebrate the flavors of autumn. The combination of sweet, savory, and salty is sure to please everyone at your table. Give it a try and let me know what you think!