Halloumi Squash Couscous Salad

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We may have found the salad we actually want to meal prep all autumn long! This Halloumi Squash Couscous Salad has a little bit of everything going on in the best way possible! It has a delicious blend of tangy, savory-sweet flavors and the right amount of textures to keep you coming back for more. 

The salad starts with a hearty base of couscous pearls. Roasted, seasoned butternut squash and garbanzo beans add warmth and a fall-forward feel. The roasted veggies and couscous are tossed with chopped kale, sliced shallots, golden raisins, and crunchy pecans. And finished with our favorite part: pan-fried halloumi cheese. Everything then gets drizzled and tossed in a tangy-sweet vinaigrette that brings the salad together. 

This salad may seem like it has a lot going on – and it does! But trust us, this halloumi salad is a colorful, hearty, and super substantial salad that will make you forget you’re actually eating a salad. The unexpected bursts of sweetness paired with the salty cheese and crunchy pecans will get you excited about leftovers – if there are any!

This salad can dress up an entree or stand alone as a vegetarian main course dish. It makes a large batch, which makes it great for meal prepping throughout the week. For the time being, this is the only salad bowl we want sitting in the fridge for weekday lunches. It’s not boring, not overly complicated, and is cozy yet refreshing at the same time.

Why You’ll Love This Halloumi Squash Couscous Salad

• A delicious blend of tangy, sweet, and savory. The key to any pasta salad or grain bowl is to have the perfect balance of sweet and savory flavors. The sweet butternut squash and raisins are the perfect balance for the savory, crispy chickpeas and pan-fried halloumi. And when mixed with the tangy vinaigrette, you’ll instantly know that this is a combo that was meant to be together.
• It makes a large batch! This makes about 10-12 servings, which makes it great for meal prepping or serving as a side at potlucks or dinner parties. 
• It’s a delicious vegetarian dinner! If you’re a no-meat household or just looking for a meat-free dinner option, this halloumi squash salad is a delicious option to add to your weeknight dinner rotations. 

How to Make This Halloumi Squash Salad, Step by Step

Step 1. Season and roast squash and garbanzo beans. 

First start by preheating the oven to 425°F to roast the butternut squash and garbanzo beans. While the oven is preheating, prep the veggies. 

Use a vegetable peeler to peel the skin off the squash. The skin on a butternut squash is thick, but it is not too difficult to remove. Slice the squash in half and use a spoon to scoop out the seeds and stringy bits. Next, cut the squash into 1/2-inch cubes and put them in a bowl. 

Drain a can of garbanzo beans and pat any excess water off the surface of the beans. Add them to the bowl with the butternut squash. 

Drizzle the veggies with some olive oil and sprinkle cumin, onion powder, garlic powder, and some salt and pepper over the top. Use some tongs or a spoon to toss the mixture. 

Spread the beans and squash on a parchment-lined baking sheet and roast the veggies for about 20-25 minutes until they are slightly crisp and golden. 

Step 2. Boil water for cooking couscous. Prep the other mix-ins.

While the veggies are in the oven, heat some water in a pot for cooking the couscous. We recommend adding a dash of olive oil to the water so that the pasta doesn’t clump together after it cooks. It will also give the pasta a more tender texture. 

Cook the couscous according to the package directions. After you remove it from the heat, fluff the pasta with a spoon to break up any large clumps. 

Set the pasta to the side while you prep the other salad mix-ins. You’ll need a sharp knife and a cutting board for this next step. Roughly chop several stems of kale, thinly slice a shallot, and chop pecans into smaller chunks. Measure out the golden raisins. 

Now you have almost everything ready to add into the salad. Vinaigrette and pan-frying the halloumi cheese are the last two steps. 

Step 3. Make vinaigrette dressing.

Vinaigrette dressing is super easy to make with our mason jar hack. Grab a mason jar or other sealable container. Measure and add all the dressing ingredients to the jar. This salad dressing is a tangy and sweet blend of extra virgin olive oil, lemon juice, apple cider vinegar, dijon mustard, garlic powder, onion powder, honey and salt and black pepper to season.

Seal the lid and give it a good shake to emulsify the fats with the acid. Once it looks nice and creamy and evenly blended, it’s ready!

Step 4. Pan-fry halloumi cheese.

Last step, aka the best step – pan-frying the halloumi cheese. Halloumi cheese is a fairly sturdy cheese, and it maintains its shape well as it heats up while the insides get slightly gooey and chewy. 

Heat some oil in a skillet over medium heat. Slice the halloumi into cubes or slices. Sear the halloumi slices for 1-2 minutes on each side until it is golden brown and crispy. Place the cooked cheese pieces on a plate and continue pan-frying the cheese until all pieces are cooked. 

Step 5. Assemble salad and serve warm.

In a large bowl, first toss couscous with chopped kale, shallots, raisins, and roasted beans and squash. Drizzle the salad dressing over the salad and give it a toss to combine before sprinkling the top with halloumi cheese and pecans. 

Serve warm as is or pair it with your favorite fall protein. Enjoy!

Tips for Making this Halloumi Squash Couscous Salad

• Rinse and dry the chickpeas before roasting them. Give the chickpeas a good drain and rinse. Then pat them dry to remove any excess moisture. This will help them crisp up in the oven. 
• Cut the squash into evenly sized cubes. Try to cut the squash into small similar-sized pieces so that they cook at the same rate. If the pieces are too large or unevenly cut, they may require additional roasting time. 
• Fry the halloumi until it’s crisp and golden. The Halloumi is best when it is crisp and golden on the outside while the inside remains chewy. We recommend cooking for 1-2 minutes on each side, or until it is browned and crisp.

Make this salad your own!

Although we don’t recommend veering from the original (because it’s so good!), we know that life happens and you may not have all the ingredients on hand. Here’s some substitutes we recommend to make a similar salad that is just as delicious: 

• Swap couscous for higher protein option like quinoa
• Swap shallots with thin slices of red onion
• Swap kale for another hearty green like arugula
• Swap butternut squash for sweet potato

Storing Leftover Halloumi Squash Salad

We recommend storing this salad in an airtight container for up to 3-4 days in the refrigerator. 

For the best texture, store the dressing separately from the salad and add the dressing when you’re ready to serve. If the salad is already dressed, no worries- the crispy components will soften a bit as it sets.

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