Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

Photo Credit: adashofginger

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

The salty halloumi and sweet nutty butternut squash pair perfectly to make this dish into a well rounded meal
Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing!

Yield: 4 servings

Warm Halloumi Butternut Squash Salad

Ingredients

For the roasted veg

• 1 butternut squash, peeled & cubed
• 150g asparagus
• 1 sweet pepper
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tsp dried mixed herbs

For the salad

• 50g spinach
• 100g baby kale
• 100g rocket
• 25g pine nuts, lightly toasted
• 250g halloumi cheese

For the dressing

• 2 tbsp extra virgin olive oil
• 4 tbsp balsamic vinegar

Instructions

1. Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
2. Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
3. In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
4. Mix the olive oil and balsamic vinegar together and drizzle over the salad.

Photo Credit: adashofginger