RecipesAppetizersRoast Pumpkin Halloumi Salad

Roast Pumpkin Halloumi Salad

10 min
Prep Time
30 min
Cook Time
40 min
Total Time
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Roast Pumpkin Halloumi Salad

10 min
Prep Time
30 min
Cook Time
40 min
Total Time

A warm salad of roast pumpkin with pan-fried halloumi, quinoa and salad greens, drizzled with a zesty maple dijon dressing. I hope you love it as much as I do!

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Ingredients (4 servings)

MetricImperial
Salad
1/4 pumpkin
180g halloumi
185g quinoa
480ml water
120g mixed salad greens
-Cooking spray
-Salt, to taste
-Pepper, to taste
Dressing
1 lemon, juiced and zested
2 tbsp water
1 tbsp sugar-free maple syrup
1 tbsp extra virgin olive oil
1 tsp Dijon mustard
1/2 tsp garlic powder
1/4 tsp salt
-Pepper, to taste

Prepare salad ingredients

  1. Preheat oven to 200°C / 400°F.
  2. Peel pumpkin and remove pulp and seeds. Cut into 1 inch cubes.
  3. Transfer pumpkin to baking tray. Spray lightly with cooking spray and season generously with salt and pepper. Give everything a toss then bake for 30 minutes, tossing once halfway through.
  4. Meanwhile, rinse and drain quinoa. Then add to a pot along with water. Bring to a boil over high heat then reduce to a simmer and cook for 15 minutes, stirring occasionally. Season to taste with salt and pepper. Let cool slightly.
  5. Cut halloumi into cubes. Heat up a nonstick skillet over medium heat. Spray lightly with cooking spray and add halloumi. Pan fry until all sides are golden brown. Set aside.

Assemble salad

  1. Make dressing by mixing all dressing ingredients in a bowl until combined.
  2. In a large mixing bowl, add slightly cooled quinoa, pumpkin, halloumi and mixed salad greens. Toss until combined.
  3. Drizzle dressing all over and toss again until combined. Serve immediately.
Notes
  • This salad is best served slightly warm or at room temperature.
  • If preparing this salad in bulk, you may mix everything together ahead of time except for the salad greens. This is so you can warm it up in the microwave for 10-15 seconds and toss in salad greens right before serving in order to prevent the greens from wilting.
  • Not a fan of pumpkin? This salad will be equally delicious substituted with sweet potato!
  • For the salad greens, I used a mixture of baby spinach and arugula. Feel free to use any other fresh leafy greens of choice.