Halloumi Salad with Butternut Squash
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.
- 1 medium butternut squash
- 8 ounces halloumi cheese
- 2 cups spinach
- 10 cherry tomatoes
- 1 small red onion
- 1 teaspoon olive oil
- ½ teaspoon salt
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.
Calories: 294kcal | Carbohydrates: 27g | Protein: 15g | Fat: 15g | Saturated Fat: 10g | Sodium: 996mg | Potassium: 877mg | Fiber: 5g | Sugar: 7g | Vitamin A: 21546IU | Vitamin C: 55mg | Calcium: 683mg | Iron: 2mg