This fall kale salad features honey halloumi tossed with massaged kale, roasted butternut squash, and a sweet and salty maple dijon dressing. Great for meal prep or dinner parties!
This kale halloumi salad takes a few of my favorite staple recipes and puts them together into one big fall salad!
We're using honey-baked halloumi, roasted butternut squash, and maple dijon dressing tossed with massaged kale to make a salad that's bursting with sweet and salty flavor.
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Why you'll love this salad
- Flavors: Salty feta is balanced out with honey and roasted butternut squash. Toss it with a zesty maple dijon dressing for a salad that has no shortage of flavor.
- Fall-inspired: Roasted pumpkin seeds and golden roasted butternut squash are tossed with massaged kale.
- Versatile: Feel free to use different styles of winter squash like honeynut, delicata, or acorn squash. The salad makes great leftovers and it's also great as a dinner party side.
- Sheet pan meal: The butternut squash and chickpeas roast together on a sheet pan, then halloumi is added at the end.
Ingredients
- Curly kale: This is the most common kale at grocery stores. Lacinato (dinosaur) kale also works, if you prefer that variety of kale.
- Halloumi: This is a "squeaky" cheese that you can typically find in the specialty cheese section at grocery stores, or next to blocks of paneer and feta.
- Butternut squash: We're using 1 ½ pounds of diced butternut squash. Aim for ½-inch cubes. Check out my roasted butternut squash recipe for tips on how to peel and slice butternut squash.
- Pumpkin seeds: Also called pepitas. I recommend roasted salted pumpkin seeds. If only raw pumpkin seeds are available, you can pan-fry them until toasted, then sprinkle with salt.
- Chickpeas: This is the main source of protein in the salad. They are roasted alongside the squash until golden and crispy.
Sheet pan steps
I recommend using a large sheet pan to roast the butternut squash, chickpeas, and halloumi. This allows more airflow, resulting in crisper chickpeas and squash.
- The chickpeas and butternut squash are first roasted on their own for 25 minutes.
- Toss the halloumi with honey, oil, and red pepper flakes.
- Add the halloumi to the butternut squash and chickpeas.
- Roast another 10 minutes, or until everything is golden.
Storage and prep tips
- If the salad is already dressed, it is best within 24 hours. If stored without the dressing, it is best within 2-3 days.
- If making the salad in advance, I recommend waiting to dress the salad with the maple dijon dressing until just before serving.
- The salad can be served warm or chilled. If serving warm, simply add the halloumi and roasted squash to the salad, then serve. If serving chilled, cover and refrigerate for at least 2 hours before serving.
- The maple dijon dressing can be made up to a week in advance. The roasted butternut squash can be made up to 48 hours in advance.
More fall favorites
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Kale Halloumi Salad with Roasted Butternut Squash
This fall salad features sweet and salty honey-roasted halloumi paired with butternut squash and a maple dijon dressing.
Ingredients
For the salad
- 1 ½ pounds butternut squash
- 15 ounce can chickpeas drained, rinsed, and patted ry
- 1 tablespoon + 1-2 teaspoons olive oil divided
- ¼ teaspoon kosher salt more as needed
- ¼ teaspoon black pepper
- pinch of cinnamon and nutmeg
- 8 ounces halloumi
- 1 to 2 teaspoons honey
- ½ to 1 teaspoon red pepper flakes adjust based on spice preference
- 1 medium lemon sliced in half
- 1 bunch (6-8 ounces) curly kale lacinato kale also works
- 1 large honey crisp apple
- ¼ cup roasted pumpkin seeds
Maple Dijon Dressing
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup adjust to taste
- 1 tablespoons Dijon mustard
- 1 tablespoon soy sauce
Instructions
- Preheat the oven to 400F. Line a full-sized sheet pan with parchment paper or foil for easy cleanup.
- Prep the butternut squash: Remove the peel using a vegetable peeler. Using a sharp knife, slice off the stem and bottom inch of the squash. Cut the squash in half to separate the stem and rounder base, then cut in half lengthways. Use a spoon or ice cream scoop to remove the seeds and stringy parts. Dice the squash into ½-inch pieces.
- Transfer the diced butternut squash and drained chickpeas to the sheet pan. Drizzle with 1 tablespoon oil, ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cinnamon and nutmeg. Toss with a spatula to coat well. Roast at 400F for 25 minutes.
- Meanwhile, cube the halloumi into ½-inch pieces. Transfer to a small bowl. Drizzle the halloumi with 1 teaspoon oil, a drizzle of honey (1-2 teaspoons), and red pepper flakes, tossing to coat.
- Prep the maple dijon dressing by adding all ingredients to a small bowl and whisking together, or add to a small jar and shake until well combined. Set aside.
- After 25 minutes, remove the butternut squash from the oven and stir. Add the halloumi to the sheet pan. Squeeze with ½ of the lemon. Return to the oven for 10-15 minutes, or until the butternut squash is tender and golden and the halloumi is starting to brown.
- While the halloumi roasts, cut the apple into very thin slices. Squeeze with a bit of lemon juice to prevent browning.
- Prep the kale. Remove stems from the bunch of kale. Roughly chop the kale into tiny pieces and transfer to a large bowl. Drizzle with a small amount of olive oil, about 1 teaspoon. Sprinkle with salt, to taste. Use clean hands to massage the kale gently for a full minute.
- Squeeze the massaged kale with any remaining lemon juice. Add the roasted butternut squash, chickpeas, halloumi, pumpkin seeds, and apple slices. Toss to combine.
- Just before serving, drizzle the salad with half of the maple dressing, tossing to combine. Add additional dressing, as desired.
Video
Notes
- Halloumi: This is a "squeaky" and salty cheese. It is typically available next to blocks of feta and paneer.
- Butternut squash: Delicata, honeynut, and acorn squash are all good swaps though they require different slicing methods.
- Make in advance: If making in advance, wait to dress the salad until just before serving.
- Can be served warm (with the sheet pan ingredients fresh out of the oven) or chilled. Cover and refrigerate for 2 hours, without the dressing, to chill.
- Salt: Halloumi and Dijon mustard about both higher salt ingredients. If you're looking for a lower sodium option, I recommend using 2 teaspoons Dijon mustard and 1-2 teaspoons soy sauce in the dressing. The salt added to the kale and butternut squash can also be reduced.
Nutrition
Calories: 611kcalCarbohydrates: 48gProtein: 24gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.003gSodium: 1066mgPotassium: 1039mgFiber: 11gSugar: 14gVitamin A: 22350IUVitamin C: 76mgCalcium: 807mgIron: 5mg
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