Butternut Squash and Halloumi Salad
Description
Roasted butternut squash and halloumi salad with pine nuts, beans, and couscous make a wonderful vegetarian salad that is both healthier and delicious.
Ingredients
•
1 butternut squash, peeled and chopped
•
olive oil, or as needed
•
salt and ground black pepper to taste
•
1 1/2 cups water
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1 cup couscous
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1/2 pound fresh green beans, trimmed and halved
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1 (8 4/5 ounce) package halloumi cheese, sliced
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olive oil, or as needed
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3 tablespoons roasted pine nuts
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2 tablespoons honey-mustard dressing
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.