The best winter salad you'll ever make: Roasted Veggie & Halloumi Salad with Roasted Honey Garlic Dressing
Ingredients:
1 lb butternut squash peeled and cut into ¾-inch chunks
1 lb Brussels Sprouts stems trimmed and sliced lengthwise in half
2 tablespoons extra virgin olive oil
¾ teaspoon Diamond Crystal kosher salt
freshly ground black pepper
2 x 250g packs of halloumi, each block cut into 6 slices
1 pomegranate, seeds removed
1 golden pear, sliced and cut into thin bite-sized pieces
1 cup chopped purple cabbage
1 cup roughly chopped walnuts
142 grams mixed greens (one container)
For Dressing:
1 garlic bulb, roasted
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp clear honey
How-To:
1. Preheat the oven to 450°F. Place garlic bulb (top cut off), the butternut squash chunks, and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, sprinkle them with salt & pepper, and toss them with your hands to distribute evenly. Spread the vegetables out evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
2. Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Remove from oven and set aside.
3. Put a griddle pan over high heat. When it’s really hot, add the halloumi and griddle for 45-60 secs either side.
4. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey, and seasoning and mix until smooth.
5. In a large serving bowl, add your mixed greens, purple cabbage, roasted Brussels sprouts & squash, and grilled halloumi, and top with pomegranate seeds, walnuts, and pears. Drizzle dressing and serve family style!
Save this one down, you know you're going to make it over and over again!
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