Name: Halloumi Squash Couscous Salad
Ingredients: 8 oz package Halloumi cheese, sliced; 1 cup couscous pearls, cooked; 1 can garbanzo beans; 1 small butternut squash, peeled and cubed; 1 cup kale, chopped; 1 shallot, sliced; 1/2 cup pecans, roughly chopped; 1/3 cup golden raisins; 1tbsp cumin; 1 tsp onion powder; 1 tsp garlic powder; 3 tbsp olive oil; 4 tbsp olive oil; 2 tbsp apple cider vinegar; 2 tsp Dijon mustard; 1/2 tsp garlic powder; 1/2 tsp onion powder; Juice of 1 lemon; 1 tbsp honey; Salt +Pepper to season

Description

This warm halloumi squash couscous salad combines roasted butternut squash, pearl couscous, chickpeas, kale, golden raisins, and crispy pan-fried halloumi with a sweet-tangy vinaigrette. A hearty vegetarian salad perfect for meal prep or entertaining.

Ingredients

Units Scale

8 oz package Halloumi cheese, sliced
1 cup couscous pearls, cooked
1 can garbanzo beans
1 small butternut squash, peeled and cubed
1 cup kale, chopped
1 shallot, sliced
1/2 cup pecans, roughly chopped
1/3 cup golden raisins
1tbsp cumin
1 tsp onion powder
1 tsp garlic powder
3 tbsp olive oil

Vinaigrette Dressing

4 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Juice of 1 lemon
1 tbsp honey
Salt +Pepper to season

Instructions

Preheat oven to 425°F for roasting vegetables.
Use a vegetable peeler to peel the skin off the squash. Use a spoon to deseed and scoop out the stringy bits of the butternut squash. Slice the squash into 1/2-inch cubes. Drain and rinse a can of garbanzo beans. Pour beans and cubed squash into a bowl. Drizzle with olive oil and toss in seasonings – onion powder, garlic powder, and cumin. Toss the mixture until coated.
Spread the beans and squash on a baking sheet and bake in the preheated oven for 20-24 minutes until squash is soft and beans are crisp and roasted.
While the veggies are cooking, heat some water in a sauce pan and make the couscous according to package instructions.
Heat olive oil or butter in a skillet over medium heat. Slice the halloumi into cubes and cook the halloumi for 1-2 minutes on each side until it is golden brown and crispy. Place cooked cheese on a plate while you continue cooking the rest of the slices.
Make the dressing. Add dressing ingredients to a jar or sealable container. Seal the lid and give it a good shake to emulsify.
In a large salad bowl, add couscous, kale, and sliced shallot. Drizzle with dressing and toss to mix. Top with golden raisins, pecans, and halloumi cheese. Enjoy warm!