Butternut Squash and Sweet Potato Salad with Halloumi Cheese (57 Minutes)

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This meal combines the natural sweetness of butternut squash and sweet potatoes with the salty, chewy goodness of fried halloumi cheese.

Complemented by the freshness of cherry tomatoes and spinach, and finished with Italian parsley and a squeeze of fresh lemon, this dish is both nourishing and refined.

Give it a try for your next meal and see what you think!

  • Prep Time: 17 minutes
  • Cook Time: 40 minutes
  • Total Time: 57 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 large sweet potatoes, peeled and cubed
  • 8 oz halloumi cheese, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Italian parsley, chopped, for garnish
  • 1 lemon, cut into wedges

Instructions

  1. Preheat Oven and Prep Vegetables (10 minutes): Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with half of the olive oil, salt, and pepper.
  2. Bake Vegetables (30 minutes): Spread the seasoned butternut squash and sweet potatoes on a baking sheet. Bake in the preheated oven for about 30 minutes, or until tender and lightly caramelized.
  3. Fry Halloumi Cheese (10 minutes): While the vegetables are baking, heat the remaining olive oil in a skillet over medium heat. Fry the halloumi slices for 2-3 minutes on each side, until golden brown.
  4. Assemble the Dish (5 minutes): In a serving bowl or platter, combine the baked butternut squash and sweet potatoes, fried halloumi cheese, cherry tomatoes, and chopped spinach.
  5. Garnish and Serve (2 minutes): Sprinkle chopped Italian parsley over the dish. Serve with lemon wedges for squeezing over the top. Enjoy!

Notes

The key to this dish is achieving the perfect balance between the sweet, earthy flavors of the vegetables and the rich, salty taste of the halloumi. Roasting the butternut squash and sweet potatoes brings out their natural sugars, while frying the halloumi adds a pleasing crispness.

The addition of fresh spinach and tomatoes introduces a refreshing element, and the Italian parsley and lemon squeeze provide a bright, zesty finish. This dish is perfect for a wholesome dinner or as a colorful side dish.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 25g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 15g
  • Cholesterol: 30mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

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