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.
Servings: 4 main dish salads
Calories: 611kcal
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: 611kcal | Carbohydrates: 48g | Protein: 24g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Sodium: 1066mg | Potassium: 1039mg | Fiber: 11g | Sugar: 14g | Vitamin A: 22350IU | Vitamin C: 76mg | Calcium: 807mg | Iron: 5mg
