Butternut Squash and Halloumi Salad

Roasted butternut squash and halloumi salad with pine nuts, beans, and couscous make a wonderful vegetarian salad that is both healthier and delicious.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 686 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup couscous
• 1 butternut squash, peeled and chopped
• olive oil, or as needed
• 1 (8.8 ounce) package halloumi cheese, sliced
• 3 tablespoons roasted pine nuts
• 2 tablespoons honey-mustard dressing
• 1.5 cups water
• 0.5 pound fresh green beans, trimmed and halved

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.

Step 3

Bake in the preheated oven until butternut squash is tender, about 20 minutes.

Step 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.

Step 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.

Step 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.

Step 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.