Butternut Squash, Halloumi, Avo & Arugula Salad | The Dish on Healthy
Butternut Squash, Halloumi, Avo & Arugula Salad
15 mins prepServes 2
A vibrant and flavorful salad featuring roasted butternut squash, pan-fried halloumi cheese, creamy avocado, and fresh arugula, topped with crunchy walnuts and a tangy Maple Cider Vinaigrette. This vegetarian dish is perfect for lunch or dinner.
1. Prepare the butternut squash: Season 2 cups of cubed butternut squash with olive oil, sea salt, a pinch of cinnamon, and pepper. Bake at 400F (200C) for approximately 25-30 minutes, or until it softens and browns nicely.
2. Prepare the halloumi: Slice the halloumi cheese vertically into thick strips. In a pan, heat 1/2 tablespoon of olive or avocado oil. Cook the halloumi strips for about 3-4 minutes on each side until golden brown. Once cooked, cut them into smaller pieces.
3. Make the Maple Cider Vinaigrette: In a small bowl, whisk together 2/3 cup extra virgin olive or avocado oil, 1/4 teaspoon sea salt, 1/4 teaspoon coarse pepper, 1.5 tablespoons Dijon mustard, 1.5 tablespoons Maple Syrup (or agave), 1/3 cup cider vinegar, and 2 finely minced garlic cloves until well combined.
4. Assemble the salad: In a large bowl, combine the 2.5-3 cups of arugula (or kale/spinach), the roasted butternut squash, 2 small cubed avocados (or 1 large), 1 cup of pan-fried halloumi cheese, and 1/3 cup walnuts (or pecans/crispy chickpeas). Drizzle generously with the Maple Cider Vinaigrette and toss gently to combine. Serve immediately.
