This halloumi salad with butternut squash is packed with beautiful colors, flavors and textures. Serve it as a complete meal, or as a filling side dish. This is a fantastic salad for fall, and it pairs beautifully with any entree.
Best way to make a salad more interesting? Add some warm, delicious cheese to it! This is definitely a salad for those that don't necessarily like salads, as the texture and flavors are quite different from your typical crunchy veggies and leaves.
As with any salad, this recipe is really easy to adapt to suit your preferences, and perfect for using up the leftover vegetables from the back of your fridge.
Why you'll love it
- Amazing flavor
- Really filling salad
- A great way to use seasonal vegetables in the fall
- Easy to customize - use your favorite veg!
- Gluten free and nut free
- Suitable for meal prep
- Eat it as a complete meal or side dish
Butternut squash: Roasted butternut squash is sweet, juicy and delicious. Alternatively, you can use other types of squash or pumpkin.
Halloumi: This semi hard squeaky Cypriot cheese is salty, tangy, and delicious. It has a high melting point, which means that if you cook it in a pan, it will maintain its shape. You could substitute this with feta cheese, but the feta would have to be added to the salad uncooked.
Olive oil + salt: Used to roast the squash. This will give it a great flavor and texture.
Spinach: My favorite leafy green for salads! Substitute with kale, arugula or other leafy greens like lettuce if you prefer.
Tomatoes and red onion: A great vegetable combination for salads.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Slice the halloumi, and cook in a griddle, skillet or pan on high heat until it's soft and golden on the surface. Set it aside.
Two: Peel and dice the butternut squash into bite sized pieces, and lay it out on a baking pan. Coat with olive oil and salt, and roast in the oven at 360 F / 180 C for about 20 minutes, or until the chunks are soft throughout.
Three: Allow the halloumi and butternut to cool down. Add them to a plate or salad bowl, along with the remaining ingredients.
- You can also cook the halloumi in an air fryer or oven. Alternatively, serve it cold, as halloumi doesn't strictly have to be cooked.
- The exact time it takes for the squash to roast can vary, depending on the size of the chunks as well as the temperature in your oven. Pierce them with a fork to ensure that they are soft throughout before serving.
- Allow the halloumi and roasted butternut squash to cool down slightly before serving. Placing warm ingredients directly on spinach will make it wilt.
Halloumi salad is perfect as a filling side dish, or as a delicious main for lunch or dinner. I also love to pair it with a main or side, and optional salad dressings.
Serve this salad with any of these dishes:
Here are my favorite salad dressings to serve with my halloumi and butternut squash salad:
- Apple Cider Vinaigrette
- Maple Vinaigrette
- Lemon Pepper Vinaigrette
- Pesto Vinaigrette
- Avocado Lime Ranch Dressing
With other vegetables: Feel free to add any vegetables that you like, such as peppers, cucumber, arugula, radishes or roasted beetroot.
Added protein: Add roasted chickpeas, butter beans or shredded chicken for a little extra protein. This is a great option if you're serving this salad as a complete meal for lunch or dinner.
You can store leftover halloumi salad for up to 4 days in a sealed container in a refrigerator. You can store the salad mixed, or you can alternatively store the ingredients separately to keep them fresh for longer.
If you like to serve your salad with a dressing, I recommend storing this separately, and adding it the salad immediately before serving.
Frequently asked questions
Yes, you can, however it's more commonly enjoyed cooked because this improves the flavor and texture of the cheese.
No, halloumi cheese does not need to be soaked before cooking. Some people prefer to do this, but as most halloumi cheese is packaged in liquid, it's not necessary at all.
You might also like these recipes
- Baked Halloumi
- Halloumi Burgers
- Halloumi Wraps
- Halloumi Fajitas
- Air Fryer Halloumi Fries
- Halloumi Pasta
- Halloumi Stir Fry
- Chickpea and Halloumi Curry
Halloumi Salad with Butternut Squash
- Sheet Pan
- Preheat the oven to 360 °F / 180 °C. Peel and dice the butternut squash, and place on a sheet pan lined with parchment paper. Coat in olive oil and salt, and roast in the oven for about 20 minutes, or until the squash is soft enough to easily pierce with a fork.
- Meanwhile, slice the halloumi into ¼ inch thick slices. Cook in a griddle or skillet on medium to high heat until golden on both sides. Set it aside.
- Leave the halloumi and butternut squash to slightly cool down, before you combine them with halved cherry tomatoes, washed spinach and sliced red onions to form the salad.
- This recipe makes 2 servings as a main dish, or 4 servings as a side dish. The nutritional calculations estimate 4 servings.
- Feel free to add any vegetables you like, such as cucumbers or peppers.
- Store any leftover salad in a sealed container in a refrigerator for up to 4 days.