The sweetness of roasted butternut and acorn squashes meets salty, savoury halloumi. This roasted squash and halloumi salad is the perfect balance of textures and flavours. Tender, caramelized acorn and butternut squashes paired with golden pan-fried halloumi, crisp apples and toasted pumpkin seeds, all tossed in a tangy, homemade apple cider vinaigrette. A touch of maple syrup in the vinaigrette ties everything together, creating a dish that’s as satisfying as it is simple. Serve it as a hearty starter or a light main. Either way, this salad is guaranteed to impress.
To explain why his butternut squash and halloumi salad is so special, recipe developer Dan Clapson writes in his cookbook Prairie: “It fills me with much joy to know that locally made halloumi has become more commonplace in the Prairies these past few years. The first time I tried this cheese was when I was in my early twenties and visiting a friend who had just moved across the pond to London. It was love at first bite, and I have held this salty, firm cheese close to my heart ever since. It’s this grill-able cheese that helps take this squash and apple salad to the next level. My backyard boasts a McIntosh apple tree, so that’s what I am using here. If you’ve got a fruitful tree at your house, feel free to use whatever you’re got hanging ripe and ready. Pears work well too!”
A few facts about halloumi
- Is halloumi lactose-free? Halloumi isn’t completely lactose-free. Traditionally made from sheep’s and goat’s milk, the cheese does contain lactose, even though its unique production process can lower the overall amount. If you’re very sensitive to lactose, it’s best to enjoy halloumi with caution. Alternatively, look for vegan cheese.
- Where can you buy halloumi? Halloumi is considered widely available. You can find it at most supermarkets and online grocery retailers.
- Can you freeze halloumi? Halloumi can be frozen if needed. Wrap it tightly in plastic or foil, and store in an airtight container. While the texture may change slightly, its flavour remains rich and savoury.
Roasted Squash and Halloumi
Equipment
- baking sheet
- large bowl
- non-stick pan
- small jar
Ingredients
- ¼ small acorn squash cut into ½-inch slices; peeled if desired
- ½ small butternut squash peeled and cut into ½-inch slices
- 8 fresh sage leaves
- 4 tbsp canola oil divided 1 tsp salt
- 18 oz halloumi sliced 1 inch long and ½-inch thick
- 4 cups hand-torn red leaf lettuce
- 1 Mcintosh apple cored, halved and thinly sliced
- ¼ cup salted white pumpkin seeds
- ½ cup Apple Cider Vinaigrette see below
Apple Cider Vinaigrette
- 2 tbsp maple syrup
- 1 clove garlic minced
- ¼ tsp salt plus more as needed
- ½ tsp freshly ground black pepper plus more as needed
- 3 tbsp apple cider vinegar
- 3 tsp honey
- ½ cup canola oil
Instructions
Roasted Squash and Halloumi
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the acorn and butternut squash and the sage leaves in a large bowl. Add 2 tbsp of the oil and the salt and toss to coat. Transfer to the prepared baking sheet and roast until the squash is tender, 22–25 minutes. Set aside.
- Heat the remaining 2 tbsp of the oil in a large non-stick pan over medium-high heat. Once hot, add the halloumi pieces, leaving space between each. Working in two batches, cook until golden-crispy on both sides, approximately 2 minutes per side. Once cooked, transfer to a paper towel to absorb any excess oil.
- Working quickly so the cheese is still served warm, place the squash, lettuce, apple, pumpkin seeds, Apple Cider Vinaigrette and maple syrup in a large bowl. Toss gently to combine. Transfer to a large serving platter or individual plates and top with the halloumi.
Apple Cider Vinaigrette
- To a small jar, add the garlic, salt, pepper, vinegar, honey, and oil and shake until emulsified. Taste and add more salt and pepper if needed. Store the vinaigrette in a lidded container in the fridge and use within 1 week.
Notes
- Apple cider vinaigrette is a versatile dressing that can be used for almost any salad you can dream up.
- This vinaigrette is easy to make and nicely balanced without any one ingredient hogging the spotlight. You can buy this basic dressing from the store, but it’ll come with a load of preservatives, colour enhancers, and things to keep it shelf stable, along with a price tag that will be about a hundred times the cost of making it from scratch.
