Avocado, Pan-fried Halloumi, Butternut Squash & Arugula Salad!

1. Preheat your oven to 400F (200C).
2. For the butternut squash: cube the squash and season it with olive oil, sea salt, a pinch of cinnamon, and pepper. Bake in the preheated oven for approximately 25-30 minutes, or until it softens and browns.
3. For the pan-fried halloumi: slice the halloumi cheese into thick strips. Heat 1/2 Tbsp of olive or high-heat avocado oil in a pan. Cook the halloumi for about 3-4 minutes on each side until golden brown. Once cooked, cut it into smaller pieces.
4. Prepare the Maple Cider Vinaigrette: In a small bowl, whisk together the extra virgin olive or avocado oil, sea salt, coarse pepper, Dijon mustard, maple syrup (or agave), cider vinegar, and finely minced garlic cloves until well combined.
5. Assemble the salad: In a large bowl, combine the arugula (or spinach), cubed roasted butternut squash, cubed avocado, pan-fried halloumi, and walnuts.
6. Drizzle generously with the Maple Cider Vinaigrette and enjoy every bite!