Description
A delicious kale halloumi salad featuring roasted butternut squash, chickpeas, and a zesty lemon-honey dressing.
Ingredients
Scale
- 1 bunch (6-8 ounces / about 170–225 g) curly kale, fresh
- 1 ½ pounds (680 g) butternut squash, peeled and diced evenly
- 1 (15-ounce / 425 g) can chickpeas, drained and rinsed
- 8 ounces (225 g) halloumi cheese, cubed
- 1 large honey crisp apple, thinly sliced
- ¼ cup (about 30 g) roasted salted pumpkin seeds
- 1 tablespoon olive oil, extra virgin
- 1 to 2 teaspoons olive oil, extra virgin (for massaging kale)
- ¼ teaspoon kosher salt, plus extra to taste
- ¼ teaspoon black pepper
- Pinch cinnamon
- Pinch nutmeg
- 1 to 2 teaspoons honey
- ½ to 1 teaspoon red pepper flakes
- Juice of 1 medium lemon (freshly squeezed)
Instructions
- Step 1: Preheat the oven to 400°F (204°C) to prepare for roasting the butternut squash and halloumi. This temperature allows the squash to caramelize nicely and the halloumi to develop a golden crust.
- Step 2: Peel the butternut squash completely, removing the skin. Dice the squash into evenly sized pieces to ensure consistent cooking. Avoid leaving any soft spots or blemishes on the squash for best results.
- Step 3: On a large sheet pan, spread the diced butternut squash and drained and rinsed chickpeas evenly. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon kosher salt, ¼ teaspoon black pepper, pinch of cinnamon, and pinch of nutmeg. Toss lightly to coat all pieces evenly but avoid overmixing to prevent chickpeas from breaking. Spread the ingredients out evenly for optimal roasting.
- Step 4: Cut the halloumi into small cubes. Lightly season the halloumi with honey (1 to 2 teaspoons), red pepper flakes (½ to 1 teaspoon, adjusted to your preferred spice level), and a small squeeze of lemon juice to brighten the flavor. Be gentle while seasoning so the cheese cubes retain their shape.
- Step 5: In a small bowl, combine the juice of 1 medium lemon with a drizzle of olive oil and any remaining honey or spices as desired. Mix well until combined. Store this dressing in the refrigerator until ready to use to maintain freshness and keep the flavors vibrant.
- Step 6: Place the sheet pan with the squash and chickpeas in the preheated oven and roast for 25 minutes, checking for tenderness by inserting a fork into the squash pieces.
- Step 7: After the initial 25 minutes of roasting, spread the cubed and seasoned halloumi evenly over the sheet pan alongside the roasting squash and chickpeas. Return to the oven and continue roasting for an additional 10 minutes or until the halloumi turns golden brown and develops a crispy exterior. Watch carefully to avoid burning or sticking to the pan. Use non-stick spray on the pan beforehand if you encounter sticking issues.
- Step 8: While the vegetables roast, place the kale in a large mixing bowl. Add 1 to 2 teaspoons olive oil and massage the kale gently with your hands for 3 to 5 minutes until the leaves wilt and darken in color. This softens the kale and reduces toughness, making it more palatable.
- Step 9: Once the roasted ingredients are ready, add the roasted butternut squash, chickpeas, golden halloumi cubes, thinly sliced apple, and pumpkin seeds to the massaged kale. Drizzle with the prepared lemon-honey dressing and toss everything together gently to combine. Serve immediately to enjoy the contrast of warm roasted ingredients and fresh kale.
Notes
- Room Temperature: Keep the salad in an airtight container at room temperature and consume within 4 hours to maintain freshness and optimal texture.
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 2 days. Allow the salad to come to room temperature before serving for better flavor.
- Freezing: Transfer salad components into a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator to preserve the salad’s flavors and texture.
- For tougher kale, massage with 1 tablespoon olive oil for 3 to 5 minutes until leaves soften and darken. This improves texture and ease of eating.
- If the butternut squash is undercooked, roast it 10 minutes before adding chickpeas and check tenderness with a fork.
- Prevent halloumi from sticking to the pan by using a non-stick spray and spacing the cubes evenly on the baking sheet.
- To crisp chickpeas further, roast them an extra 10 to 15 minutes and ensure they are spaced well for air circulation.
- If the dressing separates after resting, whisk well immediately before tossing the salad to restore smooth consistency.
- Gently reheat salad components like halloumi and squash in a preheated oven at 350°F (175°C) for 5 to 7 minutes or until warm. Do not overheat to avoid toughening the halloumi or wilting the kale excessively.
- Serve the kale halloumi salad alongside roasted beets or a grain such as quinoa for added heartiness.
- For variation, add the salad ingredients to grain bowls featuring farro or bulgur, or serve wrapped in flatbreads with fresh vegetables.
- Drizzle with balsamic glaze or tahini dressing for additional flavor layers. Sprinkle with crushed nuts or extra seeds for crunch.
- Substitute honey with maple syrup in the dressing or for drizzling over halloumi for a vegan-friendly sweetener option.
- Swap pumpkin seeds with walnuts or pecans to vary nutty flavor and texture.
- Use lacinato kale instead of curly kale for a more tender leaf if preferred.
- Select fresh, vibrant kale leaves without browning or wilting for best texture.
- Choose firm halloumi cheese that is not overly salty for better flavor balance.
- Pick butternut squash with smooth, firm skin and no blemishes for even roasting.
- Use extra virgin olive oil for roasting and dressing to enhance flavor richness.
- Thinly slice fresh honey crisp apples shortly before serving to retain their crispness and color.
Nutrition
- Serving Size: 1 salad