Butternut Squash and Halloumi Salad recipe

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Ingredients

1 butternut squash, peeled and chopped
olive oil, or as needed
salt and ground black pepper to taste
1 ½ cups water
1 cup couscous
½ pound fresh green beans, trimmed and halved
1 (8.8 ounce) package halloumi cheese, sliced
olive oil, or as needed
3 tablespoons roasted pine nuts
2 tablespoons honey-mustard dressing

Nutrition Info

685.9 calories
carbohydrate: 71.9 g
cholesterol: 48 mg
fat: 36.7 g
fiber: 9.6 g
protein: 23.9 g
saturatedFat: 12.3 g
servingSize: -
sodium: 783.3 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl, mix to combine. Place on a baking sheet.

  3. Bake in the preheated oven until butternut squash is tender, about 20 minutes.

  4. Meanwhile, bring water to a boil in a saucepan, remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

  5. Place green beans into a large skillet over high heat and cover with water, bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.

  6. Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.

  7. Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

Recipe Yield

4 servings

Recipe Note

Roasted butternut squash and halloumi salad with pine nuts, beans, and couscous. Healthier and super yummy! This is a great accompaniment to a BBQ or gorgeous as a light summer dinner. Super easy and cheap.

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