Halloumi and butternut squash salad

If you’re a butternut squash lover, you HAVE to try this halloumi and butternut squash salad. The combination of sweet squash, salty halloumi, and hearty kale just goes so well together. This recipe is really nice as a wholesome main dish, or as a side dish with this slow cooker apricot chicken or even with a roast dinner. If you’re looking for a salad to go with roast turkey for Thanksgiving or Christmas dinner, this might be the one!

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What do you need to make halloumi and butternut squash salad?

• Butternut squash
• Halloumi
• Dried thyme
• Kale
• Olive oil
• Apple cider vinegar
• Maple syrup

How do you make halloumi and butternut squash salad?

Preheat the oven to 180°C.  Peel and dice a medium butternut squash into bite sized chunks. Add the squash to a baking tray, and drizzle with olive oil, dried thyme and a pinch of salt. Roast in the oven for 15-20 minutes until the butternut is soft enough to put a fork through it without resistance. Meanwhile, fry sliced halloumi in a dry pan on medium heat until golden on both sides. This usually takes about 2-3 minutes on the first side, then turn the cheese and fry for 1-2 minutes on the other side. Serve in slices, or cut into smaller pieces. Make a quick vinaigrette by adding olive oil, apple cider vinegar and maple syrup to a small container with a lid. Shake well to combine. Add kale to a salad bowl and drizzle with a generous amount of the vinaigrette. Massage the kale to break down the fiber and soften the leaves. Then, add the roasted butternut squash and halloumi, and serve!

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column width=”1/3″][vc_single_image image=”16894″ img_size=”large” qode_css_animation=””][vc_column_text]One medium butternut squash[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”16895″ img_size=”large” qode_css_animation=””][vc_column_text]Peel with a vegetable peeler or carefully with a knife[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”16896″ img_size=”large” qode_css_animation=””][vc_column_text]Cut off the top and bottom, and slice in half. Scrape out the seeds using a spoon.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column width=”1/3″][vc_single_image image=”16897″ img_size=”large” qode_css_animation=””][vc_column_text]Slice the halloumi[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”16898″ img_size=”large” qode_css_animation=””][vc_column_text]Add to a dry pan and fry for a few minutes[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”16899″ img_size=”large” qode_css_animation=””][vc_column_text]Turn when the slices are golden underneath[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column width=”1/3″][vc_single_image image=”16900″ img_size=”large” qode_css_animation=””][vc_column_text]Find a small container with a lid[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”16901″ img_size=”large” qode_css_animation=””][vc_column_text]Fill the jar halfway up with olive oil[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”16902″ img_size=”large” qode_css_animation=””][vc_column_text]Add apple cider vinegar and maple syrup, and shake well[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1566843907284{padding-bottom: 10px !important;}”][vc_column width=”1/3″][vc_single_image image=”16906″ img_size=”large” qode_css_animation=””][vc_column_text]The roasted butternut squash is sufficiently roasted when it’s soft and you can put a fork through it[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”16907″ img_size=”large” qode_css_animation=””][vc_column_text]The halloumi is fried when golden on both sides[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”16908″ img_size=”large” qode_css_animation=””][vc_column_text]Add kale, butternut squash, halloumi and vinaigrette to a bowl and serve[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]

I love salads with cheese!

In fact, there are many salad recipes with cheese on the blog. This Roasted courgette and halloumi salad is great if you love halloumi. If you’re looking for something different, I can suggest Greek pasta salad with feta and spinach or Chicken salad with blueberries.

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Halloumi and butternut squash salad

A tasty and wholesome salad with halloumi, butternut squash, and kale, tossed in a maple vinaigrette. This dish is a great side dish with roasted meat, but can also be enjoyed on its own.

5 from 4 votes

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Prep Time 5 mins

Cook Time 20 mins

Course Salad, Side Dish

Cuisine New Norwegian

Servings 6

Calories 233 kcal

Ingredients

  

• 1 medium butternut squash
• 225 g halloumi
• handfuls of kale
• 2 tbsp apple cider vinegar
• 6 tbsp olive oil
• 2 tsp maple syrup
• 2 tsp dried thyme

Instructions

 

Roasted butternut squash

• Preheat the oven to 180°C.
• Peel the butternut squash, slice it in two lengthwise, and scoop out the seeds.
• Dice the squash in equal sized chunks and add to a baking tray.
• Drizzle with 1 tbsp olive oil and add dried thyme.
• Toss the squash to evenly coat in the oil, and add to the oven.
• Roast for 15-20 minutes until the squash has softened.

Fried halloumi

• Slice or dice halloumi into the size you prefer.
• Add halloumi to a dry pan and fry on medium heat until golden underneath.
• Turn the halloumi and cook on the other side until golden on both sides.
• Remove from heat and rest.

Make maple vinaigrette

• Add maple syrup, 5 tbsp olive oil and apple cider vinegar to a small container with a lid.
• Close the lid and shake to combine ingredients.

Assemble salad

• Add kale to a salad bowl.
• Drizzle the vinaigrette over the salad. Use as much as you want, but typically you won't use more than half the amount you just made. The leftover vinaigrette can be stored in the fridge for a few weeks.
• Massage the kale with the vinaigrette until the leaves soften.
• Add the halloumi and butternut squash, combine and serve.

Notes

This recipe makes 6 large servings for a side dish, or 2 large servings for a main dish. For best results, serve immediately. You can store the salad in an airtight container in the fridge for up to 3 days. 

Pair it with the perfect main

This salad works great as a side dish with grilled fish or roast meat dishes. Try it with roast chicken or turkey, steak, grilled cod, or vegetable fritters.

 

Keyword butternut squash, halloumi, kale