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Butternut Squash and Halloumi Salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Butternut squash and halloumi salad with pine nuts, beans, and couscous - a hearty, tasty vegetarian dish.
Ingredients:
  • 1 butternut squash, peeled and chopped
  • olive oil, or as needed
  • salt and ground black pepper to taste
  • 1.5 cups water
  • 1 cup couscous
  • 0.5 pound fresh green beans, trimmed and halved
  • 1 (8.8 ounce) package halloumi cheese, sliced
  • 3 tablespoons roasted pine nuts
  • 2 tablespoons honey-mustard dressing
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C).
  • Toss butternut squash pieces with 2 tablespoons of olive oil, salt, and pepper until well coated. Spread evenly on a baking sheet.
  • Roast in the preheated oven until the butternut squash is fork-tender, approximately 20 minutes.
  • Boil water in a saucepan, then stir in couscous off the heat. Cover and let it sit until water is fully absorbed, approximately 10 minutes. Fluff with a fork before serving.
  • In a large skillet over high heat, add green beans and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until beans are soft, about 5 to 10 minutes.
  • Heat a nonstick frying pan over high heat. Coat halloumi cheese slices in 2 tablespoons of olive oil. Sear cheese in the pan until golden brown on both sides, approximately 1-2 minutes per side.
  • Let ingredients cool. Mix roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

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